Hiroshima Prefecture


Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)


Ingredients (For 4 persons)

  • Chicken thigh meat 200g
  • Dried shiitake mushroom 3 pieces
  • burdock root 30g
  • lotus root 100g
  • carrot 50g
  • Konnyaku 50g
  • Fried bean curd 50g
  • Taro 3 pieces
  • snow pea 8 pieces
  • water 400cc
  • Seasoning] Soy sauce 40cc
  • Seasoning] Sake 3 tbsp.
  • Seasoning] Sugar 2 tbsp.
  • mirin (sweet cooking rice wine) 3 tbsp.

How to cook

  • 1. Cut chicken into bite-sized pieces and sprinkle with sake (not included). Soak dried shiitake mushrooms in water and cut into chunks with lotus root. Cut konnyaku into chunks and boil. Cut burdock root into chunks and soak in water to remove excess water. Cut carrot into chunks. Cut taro into bite-sized pieces and boil to remove the sliminess. Dip deep-fried tofu in boiling water to remove oil, and cut into bite-sized pieces. Boil silken shea in salted water.

  • 2. Heat oil in a pan and fry the ingredients (except the silverside). Add water and seasonings, and cook over high heat. When it starts to simmer, reduce the heat to medium-low, remove the scum and simmer. Finally, sprinkle with the kinugaya.

provider : "Hiroshima Prefecture's Taste of Cooking" (Hiroshima Nutrition Education and Health Promotion Executive Committee)

* Recipes vary depending on the region and home.