Ehime Prefecture


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  • Image provided by : Ehime Prefecture Council of Agriculture, Forestry and Fishing Village Life Studies


Ingredients (For 4 persons)

  • chicken meat 300g
  • taro 400g
  • uncooked deep-fried tofu 1 sheet
  • white bean flour 100g
  • shiitake mushrooms 4 pieces
  • soup stock 5 cups
  • sugar 2 to 3 tbsp.
  • Mirin (sweet cooking sake) 2 tbsp.
  • soy sauce 3 tbsp.
  • sake 1 tbsp.
  • salt a pinch
  • salad oil a pinch

How to cook

  • 1. Remove the skin from taro and boil in boiling water with a pinch of salt. Cut the nama-age into bite-size pieces and drain off the oil.

  • 2. Add water little by little to white bean flour, knead to the consistency of earlobes, roll into dumplings, and boil in boiling water.

  • 3. Heat oil, fry chicken, add 1, fry well, add broth and simmer.

  • 4. When taro is cooked, add 2 and seasonings, season sweet and spicy, and eat with soup. Cook taro softly so that it melts in your mouth.

provider : "Ehime Local Cooking Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association)

* Recipes vary depending on the region and home.