Sengoku mame kakimawashi

①Wash the rice about 30 min. prior to cooking it, drain it, and then cook it with the usual amount of water.

②Peel the taro and put it in a bowl. Add a bit of salt and use your hands to coat the taro with it. Rinse off the starch that comes out with water.

③Remove the oil from the deep-fried tofu.

④Put the taro in a pot, pour in the dashi, and put it over a burner on high heat. Once it comes to a boil, turn the heat to medium and add the seasonings in [A]. Once the taro is about 80% cooked through, add the deep-fried tofu (cut into shreds), sengoku mame (cut into 1 cm-wide pieces), and chikuwa (cut in half to a width of about 0.5 to 0.7 cm) and let them boil. Let them take in the broth’s flavor.

⑤Add the rice once it’s cooked and put the mixture into serving bowls.

Source/Photo Credit: Ministry of Agriculture, Forestry and Fisheries, “Our Local Cuisine”