Niku Mosso Rice | 肉もっそ
Featured Recipe, Oct 28 2014Packed with tons of flavor, this unique traditional speciality from Mitoyo in Kagawa, Japan is one all-star recipe!
A specialty from Mitoyo, Kagawa and a kind of Japanese mixed rice with beef and root veggies, similar to "takikomi gohan". What makes Niku Mosso really unique is that tofu is mixed in too! First I didn't think mixing tofu with rice would be that good, but it actually picks up a lot of flavor and gives the dish a nice accent. I served mine in a rice bowl, but usually it's made into round onigiri.
Background: This is a traditional dish from Mitoyo in Kagawa Prefecture. Mitoyo's local food looked really good so I wanted to try to make it!
- Beef trimmings (90 g)
- Dried shiitake mushroom (1)
- Carrot (1/3 medium)
- Gobo/Burdock root (1/4 )
- Konnyaku (1/4 piece)
- Firm tofu (1/3 block)
- Vegetable oil (2 teaspoons)
- Soy sauce (dark kind) (2 Tablespoon)
- Sugar (2 Tablespoon)
- Sake (1 Tablespoon)
- Water from soaking dried shiitake (about 1 cup or so)
- Salt (a pinch or two)
- Edamame, cooked and shelled (About 2 Tablespoons)
- Rice (2 rice cups (360 ml) or 4 servings)
Soak the dried shiitake in about a cup of water until it's rehydrated. Drain the tofu well. Start cooking the rice in your rice cooker or pot.
Slice or shave the gobo root into very thin, diagonal slices and let it soak in some water with a splash of vinegar. Cut konnyaku, carrots and rehydrated shiitake into thin strips. Cut the beef into small pieces. Once tofu has drained, break it into bite-sized pieces using your hands.
Heat oil in a frying pan and stir-fry the beef, gobo root, carrot, shiitake and tofu. Add soy sauce, sugar, sake and the water from soaking the shiitake. Bring it to a simmer and cook until most of the liquid is gone, but not all of it! You'll want some left behind to mix in with the rice.
Once the rice is finished, add the stir-fried beef and vegetables and the edamame to the rice. Using a rice paddle or spatula, 'cut' the ingredients into the rice until well mixed.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.