Irogohan 色ご飯
| Prefecture | Nara (奈良県) |
|---|---|
| Region | Kinki |
| Japanese name | 色ご飯（いろごはん） |
| Reading | Irogohan |
| Home area | All within the province. |
| Main ingredients | I'm going to start with a couple of things. |
History and Origins
In Nara Prefecture, the soy sauce is called "coloring." The history of cooking rice is old, and in Nara, when rice was mixed with chicken, it was called "saki." It is said that cooking rice began to be cooked with a mixture of various ingredients in order to save rice when rice was precious.
When It Is Eaten
A family meal that has been served "color" in various activities in the village or that has been eaten daily by each family.
How It Is Eaten
Materials are usually fried, but "color food" has been made from ingredients from early times such as raw materials, such as potatoes, radishes, and so on.
Recipe — Serves 6
Ingredients
- 3 cups rice
- 60 g carrot
- 60 g shiitake mushrooms (shimeji mushrooms)
- 60 g burdock root
- 60 g thin aburaage (fried tofu)
- 100 g konnyaku
- 200 g chicken
- 60 ml soy sauce
- 40 ml sake
- Broth: 900 ml water
- Broth: 15 g dashi kelp
- Broth: 25 g bonito flakes (dashi stock)
Method
- Your hair is bound to the water. I'll cut the other tools into strips. Adjust the volume according to your taste. In some places, we use a lily potato.
- I'll put 500 ml of soup in between and soy sauce and wine.
- I make two in rice with the tools.
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.