Aichi Prefecture


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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.