Hiruzen okowa ｜ Our Regional Cuisines
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Image Source : Maniwa Nutrition Improvement Council
RECIPE
Ingredients (For 4 persons)
- Glutinous rice 4 cups
- Wheat 0.5 cups
- Chicken meat 80g
- carrot 80g
- Chestnut (with skin) 300g
- Sugar flavored string beans 40g
- oil 1 tbsp (12g)
- burdock root 80g (1.5oz)
- 1 tbsp (12g) dried burdock root 80g
- Dried shiitake mushroom 1g
- A] Deep-fried tofu 1 sheet (30g)
- A] Water 1／1 cup
- A] Mirin (sweet cooking rice wine) 2 tsp.
- B] sugar 1 tbsp.
- soy sauce 1 1／3 tbsp.
- salt 1 tsp.
- oil 1 tbsp (12g)
- salt 6g
How to cook
1. Remove the skin and astringent peel from the chestnuts and leave them in the sun for a day.
2. Wash glutinous rice and soak it in water for a day and night.
3. Soak the barley in water for about 30 minutes.
4. Soak the dried shiitake mushrooms in water.
5. Cut chicken into small pieces. Cut burdock root into small pieces and butterbur into small pieces.
6. Cut dried shiitake mushrooms and deep-fried tofu into 1.5 cm strips, carrots into small chunks, boiled string beans into thin strips and cut diagonally.
7. Heat oil in a pot, fry chicken meat, add [A] and fry. Add [B], cook briefly, drain, and separate the broth from the ingredients.
8. Drain the glutinous rice and barley in a colander. Mix the ingredients, carrots, and chestnuts from 3 into the rice, and steam in a steamer. After the steam rises to the top, steam for about 30 minutes, then sprinkle with the broth from 3 and steam for about 15 minutes.
9. Serve in bowls and sprinkle with string beans.
provider : Maniwa City Nutrition Improvement Council
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
