| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Rice pressed flat, spread with sweet miso and browned in the pan.
Obtaining
Usage
Two slots and no more
Put cooked rice and sweet miso into the small pan and fry them. The sweet miso can also be used in other dishes.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
In the real world
Kensan yaki is made across Niigata. Cooked rice is pressed into flat rounds, browned briefly on both sides in a pan or over a grill, then spread with a sweet miso of miso and sugar and toasted until it catches. Some cooks work ginger, yuzu or sansho into the miso. It belongs to autumn and winter and to the New Year.
Differences in game
Pressing the rice into flat rounds is shaping, so it is not a step of its own. Browning the rice and then toasting it with the miso are two passes over the same pan, so they fold into one. The miso and sugar are carried by sweet miso, and the grill and toaster of the source are carried by the pan.
References and sources
- Kensan-yaki — Our Regional Cuisines — Recorded as a dish of all Niigata — press rice into flat rounds, brown both sides, spread a sweet miso of miso and sugar and toast it.