Miyagi Prefecture


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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.