Yamaguchi Prefecture

Kashiwan

Kashiwan
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RECIPE

Ingredients (4 servings)

  • Dashi broth (mixed) 400ml
  • [A] Sake 1/2 tsp.
  • [A] Sugar 1 1/2 tbsp.
  • [A] Salt 2/3 tsp.
  • [A] Soy sauce 2/3 tsp.
  • Eggs 2
  • Chicken fillets (sliced) 2
  • Potato starch 1/2 tsp.
  • Dried shiitake (sliced) 4
  • [B] Rehydrated mushroom liquid 90ml
  • [B] Sugar 1 1/3 tsp.
  • [B] Soy sauce 1 1/3 tsp.
  • Glass noodles 8g
  • Spinach 20g
  • Kamaboko fish cakes (thinly sliced) 4

How to cook

  • 1. Rehydrate the dried shiitake mushroom in water.

  • 2. Season the mixed dashi broth with the [A] ingredients until it is slightly stronger than clear soup, then chill.

  • 3. Hard-boil the eggs and cut in half lengthwise.

  • 4. Cut the chicken into bite-size pieces, sprinkle with potato starch, and boil in plenty of water.

  • 5. Slice the rehydrated shiitake mushrooms in half and season with the [B] ingredients.

  • 6. Cut the glass noodles into thirds, boil, and drain.

  • 7. Boil the spinach and cut into 3cm long pieces. Cut the kamaboko fish cake.

  • 8. Arrange the boiled egg, chicken shiitake mushroom, glass noodles, spinach, and kamaboko fish cake in a bowl, then pour in the chilled dashi broth.

provider : Nutrition teacher in Yamaguchi City

* Recipes vary depending on the region and home.