Nagasaki Prefecture


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Ingredients (For 2 persons)

  • Somen noodles 1 bunch
  • Chicken thigh meat 200g
  • ishu tofu
  • Chinese cabbage
  • burdock root
  • garland chrysanthemum
  • White Onion
  • Konnyaku
  • Chicken bones 320g
  • [For chicken giblets] water 3 cups
  • Iki shochu 1.5 cups
  • Sugar
  • dark soy sauce 5 tbsp.
  • light soy sauce 2 tsp.
  • sake

How to cook

  • 1. Cut burdock root into thin strips, remove the sardines, and fry chicken thighs cut into thick strips.

  • 2. Boil the chicken pieces in enough water to cover them. When it comes to a boil, put it in a colander and rinse it many times with water (not included in the quantity). Put water and shochu in a pot, add chicken guts, and simmer over low heat for 1 hour to make broth.

  • 3. Scoop up chicken broth and add chicken thighs.

  • 4. Boil the somen noodles until firm.

  • 5. Cut tofu and vegetables into bite-size pieces. Tear konnyaku into bite-sized pieces.

  • 6. Add sugar, dark soy sauce, light soy sauce and sake to 3.

  • 7. Add tofu, vegetables, and somen noodles, beginning with the hard-to-cook items first.

provider : (public corporation)Nagasaki Dietetic Association

* Recipes vary depending on the region and home.