Kakimadegohan かきまでご飯

History and Origins

In the highlands of Japan, "cooking" has always been practiced in activities such as celebrations, law enforcements, fondues, and festivals. This is a recipe made from roasted beef bones, season vegetables, and wine mixed into cooked rice, and it is not used. The "Cooky" is so popular that I call it "Sing to the end of the day." It was once said that the Sabas were well picked up in the highlands, so they could be mixed with rice. Unlike sushi, it's a sweet, tasty dish with fresh sabbaticals caught in crops and a tap water that thrives in a mild climate.

When It Is Eaten

I've always been behaved in celebration and festival and other people's affairs.

How It Is Eaten

I took it from the Sasa bone, but with the juice, I cook the tools and taste them. We mix it with hot rice, but in some areas we add a little vinegar.

Recipe — Serves 7

Ingredients

• 5 × 180 ml rice
• 50 ml sake
• Mix: 1/2（200 g） grilled mackerel
• Mix: 1/2（60 g） carrot
• Mix: 2（ 30 g） freeze-dried tofu (koya-dofu)
• Mix: 2–3（15 g） dried shiitake mushrooms
• Mix: 1（50 g) aburaage (fried tofu pouch)
• Mix: 1（50 g） chikuwa (fish cake tube)
• Mix: 1/2 blocks (120 g） konnyaku
• Mix: 50 g burdock root
• Mix: snow peas, to taste
• Mix: pickled red ginger, to taste
• Seasonings: 120 ml soy sauce
• Seasonings: 130 g sugar
• Seasonings: 300 ml dashi stock

Method

1. The rice is washed and served, put in rice bowls, add wine and water, and cook for a little bit.
2. The baked sabbatical takes bones and sets them loose.
3. We add 300 m of water to the bones of the Sasa, boil them, and clean them.
4. I'll cut back the tofu and dry dishes to the ground. I'll cut the carrots a thousand times.
5. Cut the pepper into pieces and boil quickly and take a pot.
6. Put the sabbatical loose and chopped tools and bladders into the pan, and add sugar and soy sauce to the procedure three, and cook it.
7. The cooked rice is cooked with six steps of raw raw materials added to the soup and mixed together.
8. I'm going to scatter a slice of red pepper on a bowl, salted rice, or chopped into a piece of rice.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.