Okuzukake ｜ Our Regional Cuisines
RECIPE
Ingredients (For 4 persons)
- Taro (or potato) 100g
- carrot 50g
- burdock root 40g
- chicken giblets 10 sticks
- deep-fried tofu 1 piece
- dried shiitake mushroom 5 pieces
- konnyaku thread 1／2 handful
- tofu 1／2
- fu (bean curd) as needed
- udon noodles 1 handful (100g)
- Mitsuba leaves As needed
- Seasoning A] Soy sauce 2 tbsp.
- Seasoning A] Salt 1／2 tsp.
- katakuriko (potato starch) 1 tbsp.
- katakuriko (potato starch dissolved in water) 2 tbsp.
- Dashi broth (water and water from soaked dried shiitake mushrooms) 4 cups
- You can also add fu, eggplant, myoga, etc.
How to cook
1. Fold ume noodles in two and boil.
2. Cut taro, carrot and burdock root into chunks. Fold the scallions into thirds. Dice tofu and deep-fried tofu. Soak dried shiitake mushrooms in water, remove stems and cut into thin strips. Cut mitsuba into 2 cm lengths. Boil konnyaku and cut into 5 cm lengths. Soak the fu in water and squeeze.
3. Put broth and vegetables into a pot and simmer softly. Add deep-fried tofu, tofu, konnyaku and fu and season with seasoning A. Make it a little thicker than the soup.
4. Add the umen and water-soluble katakuriko to the pot and turn off the heat when it thickens. Serve in bowls and garnish with mitsuba.
Recipe Arrangements
provider : Gottsoosan - Miyagi's Local Food to Convey" (Miyagi Shokuwo wo Towaeru Kai)
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
