Sengoku mame kakimawashi

Kakimawashi is Gifu City's local dish that people make for relatives or other groups gathering together. It is said to have been named after "kaitemawasu," a word for boiled ingredients mixed with rice. Sengoku mame—a vegetable traditional to Hida and Mino—are used to create a delightful unique aroma and flavorful taste.

Photo Credit: Ministry of Agriculture, Forestry and Fisheries, "Our Local Cuisine"

Read the recipe

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Sengoku mame kakimawashi recipe
Ingredients :

(serves 4)

・3 cups rice

・450g taro

・100g sengoku mame (beans)

・2 sheets deep-fried tofu

・2 pcs chikuwa

・2 cups dashi (stock)

・【A】3 tablespoon soy sauce

・【A】2 tablespoon sake

・【A】2 tablespoon mirin

・【A】1 tablespoon sugar

・A dash salt


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”