Miyagi Prefecture


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  • Image Source : Miyagi Prefecture


Ingredients (For 4 persons)

  • wheat flour 160g
  • Water 80-10ml
  • radish 150g
  • carrot 50g
  • burdock root 50g
  • Dried shiitake mushroom 2 or 3 pieces
  • green onion 1 stalk
  • dried sardines 4-5 fish
  • Dashi stock (soup stock of dried sardines and shiitake mushrooms) 4 cups
  • Seasoning A] Soy sauce 2 1/2 tbsp.
  • Seasoning A] Sake 2 tbsp.

How to cook

  • 1. Stir water gradually into the sifted flour and knead to a consistency slightly softer than an earlobe. (The amount of water can be adjusted according to the quality of the flour and the season. (Less water in summer.) 2.

  • 2. Cover with a wet dish towel and let rise for 2 hours.

  • 3. Wet your hands, put a handful of the dough in your left hand, spread it as thin as possible with the thumbs and forefingers of both hands to the size of 3 to 4 cm, tear into pieces, and put them into the pot. When it starts to float, scoop it out and drain in a colander.

  • 4. Cut radish and carrot into strips, and burdock root into thin strips. Soak dried shiitake mushrooms in water and cut into thin strips. Slice green onion diagonally into thin strips.

  • 5. Put 4 cups of dashi broth (dried shiitake mushroom and soup stock) in a pot, bring to a boil, add burdock root, shiitake mushroom, radish and carrot in this order, and simmer. Season with seasoning A.

  • 6. Add 3 to 5, and finally add leeks and bring to a simmer.

  • 7. *If you add Japanese parsley, cut into 3 cm lengths.

provider : "Gottsoosan - Miyagi's Local Foods to Convey" (Miyagi no Shoku wo Tsutaeru Kai)

* Recipes vary depending on the region and home.