The sound of thunder in your frying pan.
Dondorokemeshi is rice steamed with fried tofu. ‘Dondoroke’ is the local word for thunder in central Tottori. The name of this dish is derived from the sound tofu makes when being fried, which resembles the sound of thunder. It spread through rural villages in central and eastern Tottori, and was made for local gatherings and in between farming seasons. (In cold seasons because it spoils fast) Originally made with only vegetables, chicken was added during the Showa era when people began to breed chickens. Originally other ingredients were cooked with the rice, but with the spread of rice cookers during the latter Showa era, the ingredients were mixed after cooking.
for ４ persons
- rice (180ml cups)3 cups
- momen tofu1/2 block
- dried shitake2
- abura-age tofu50g
- green onions50g
[ Flavoring ]
- dashi1/3 cups
- usukuchi (light) soy sauce1/2 tablespoons
- sake1 tablespoon
- sugar1 teaspoon
- Drain tofu. (*Press tofu into pieces and boil in a little water before draining to create a firmer texture when fried).
- Mash tofu lightly and fry in oil. Add other ingredients and half the soy sauce to flavor.
- Transfer into a rice pot, add remaining soy sauce, sake, sugar and dashi, and cook as per regular rice. Once cooked, sprinkle with green onions, then leave to steam.
Information provided by : 食のみやこ鳥取県 とりネット