Shimane Uzume-Meshi

Shimane Uzume-Meshi, adapted from the MAFF regional recipe for Shimane. Ingredient amounts and cooking instructions are provided below.

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Method

3 clear steps

1
Cook the rice normally; this is implicit in the source. Peel and cut the taro and fried tofu into bite-size pieces, slice the mushrooms and cut the chicken into 1 cm cubes. Shave the burdock and carrot.
2
Simmer these ingredients in the dashi until tender and the chicken reaches 74°C. Season with mirin and soy sauce. Stir in a little starch slurry and simmer until thickened.
3
Put the hot stew into bowls, cover it with the cooked rice and top with wasabi. This resolves a duplicated rice-serving phrase in the source without changing the dish.

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Japan

Shimane Uzume-Meshi, adapted from the MAFF regional recipe for Shimane. Ingredient amounts and cooking instructions are provided below.

Loading kitchen…

3 clear steps

1
Cook the rice normally; this is implicit in the source. Peel and cut the taro and fried tofu into bite-size pieces, slice the mushrooms and cut the chicken into 1 cm cubes. Shave the burdock and carrot.
2
Simmer these ingredients in the dashi until tender and the chicken reaches 74°C. Season with mirin and soy sauce. Stir in a little starch slurry and simmer until thickened.
3
Put the hot stew into bowls, cover it with the cooked rice and top with wasabi. This resolves a duplicated rice-serving phrase in the source without changing the dish.

Recipes from the same place, or built on the same ingredients.