Tokushima Prefecture

Sobagome zousui/Sobagome jiru

Sobagome zousui/Sobagome jiru
Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Image Source : "Tokushima's Local Cuisine" (Tokushima Prefecture)

  • Image Source : Miyoshi City Tourism Association


Ingredients (For 4 persons)

  • Buckwheat rice 120g
  • Chicken thigh meat 100g
  • sake 1 tbsp. or more
  • Chikuwa 1 stick
  • carrot 1/4
  • Dried shiitake mushrooms 2 pieces
  • konnyaku 1/3
  • green onion 2 sprigs
  • [soup stock] water 4 cups
  • [Dashi broth] Niboshi (dried sardines) 12 heads
  • [Dashi broth] Shiitake mushroom stock as needed
  • Light soy sauce 3 tbsp.
  • mirin (sweet cooking sake) 1/2 tbsp.

How to cook

  • 1. Boil soba (buckwheat) rice in plenty of water (8 times the amount of water used for soba rice) over medium heat for 10-15 minutes, rinse and drain in a colander (it will weigh 4 times as much).

  • 2. Put niboshi in a dashi bag and soak in water in a pot the day before. Add the broth to the pot and heat for 2 to 3 minutes after it boils, then remove the nibbles.

  • 3. Remove the skin from the chicken thighs, cut into 1 cm cubes, sprinkle with sake, and rub.

  • 4. Add chicken thighs, carrots cut into chunks, konnyaku cut into 2 cm strips (blanch with salt and wash), chikuwa cut in half lengthwise and thinly sliced, and dried shiitake mushrooms to 2 and cook over medium heat for 10 minutes. Season with light soy sauce and mirin. Finally, add boiled buckwheat rice and garnish with chopped green onions.

Recipe Arrangements

provider : "Tokushima's Local Cuisine" (Tokushima Prefecture)

* Recipes vary depending on the region and home.

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