Kishimen ｜ Our Regional Cuisines
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Image provider:50 Aichi Local Cuisine Recipes
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RECIPE
Ingredients (For 2 persons)
- Boiled kishimen noodles 2
- spinach 50 g
- kamaboko (Red fish paste) 40g
- fried tofu 1
- green onion to taste
- [A] Soy sauce 1 tsp.
- [A] Sugar 1／2 tsp.
- [A] Dashi stock 50ml
- [B] Dashi stock 800ml
- [B] Soy sauce 1 tbsp.
- [B] Mirin 1／2 tbsp.
- Salt 1／2 tsp.
- Bonito flakes 6g
How to cook
1. Boil spinach and cut into 3 cm lengths. Cut kamaboko into thin half-moon slices.
2. Boil fried tofu quickly to remove oil, cut into strips, and cook in A.
3. Bring B to a boil in a saucepan, add boiled kishimen noodles and simmer gently.
4. Put 3 in a bowl, garnish with 1 and 2, and garnish with dried bonito flakes.
Recipe Arrangements
In the traditional way, season with tamari soy sauce.
Cut into bite-size pieces and add sweet and spicy chicken meat as a topping.
Kishimen is cooked quickly, so do not overcook.
You can also make it into "tamago toji kishimen".
provider : "50 Recipes of Aichi's Local Cuisine"
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at 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
