Fukuoka Prefecture


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Image Source : Nakamura Gakuen University, Faculty of Nutritional Sciences


Ingredients (For 4-5 persons)

  • Chicken thigh 250-300g
  • Potato (or taro) 300g
  • Carrot 80g
  • Bamboo shoots 100g
  • Dried shiitake mushrooms 10g (3-4 pieces)
  • green beans 20 g
  • Konnyaku 100 g
  • Dashi stock 400ml (2 cups)
  • [Seasoning A] Soy sauce 25~30ml
  • [Seasoning A] Salt 4~5g
  • [Seasoning A] Mirin 30ml
  • [Seasoning A] Sugar 20-30g
  • Oil 1 to 2 tbsp.
  • Needle ginger 15g

How to cook

  • 1. Cut chicken into bite-sized pieces.

  • 2. Cut potatoes and carrots into chunks.

  • 3. Cut bamboo shoots and konnyaku in the same way as in 2. Cut konnyaku into reins or kanoko-giri.

  • 4. Retard shiitake mushrooms and cut in half. Boil the green beans in salted water and cut into 4 to 5 cm lengths.

  • 5. Heat oil in a pan, lightly fry chicken, add 2, 3 and shiitake mushrooms, fry further, add soup stock and seasoning A, and cook until vegetables are cooked through.

  • 6. Add the green beans to 5, place in a bowl, and sprinkle with ginger. Or, you can combine various kinds of vegetables and skewer them.

Recipe Arrangements

provider : Nakamura Gakuen University, Faculty of Nutritional Sciences

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.