A dish made by stuffing abura-age with raw rice and vegetables and boiling in dashi broth. This age old dish is a specialty of western Tottori, around the Yumigahama peninsular, and is often prepared as a packed lunch for farmers and fishermen. It looks like a large inari-zushi, but is prepared and tastes totally different.
Back when rice was very precious, lots of vegetables were used to make a filling meal. On special occasions, families would make extra itadaki to share with their neighbors.