Kukitachihoshi no nimono ｜ Our Regional Cuisines

1. Wash dried kukitachidari, place in a pot, add plenty of water, heat and bring to a boil. When the water cools down to a temperature where you can put your hand in, rub the dried kukitachi lightly while loosening, and leave them soaking overnight.

2. Wash the kukitachi returned in step 1, cut into 3 cm pieces, and squeeze out the water. Soak Uchimame in a small amount of water.

3. Pour boiling water over fried tofu to remove oil, and cut into thin strips. Boil konnyaku quickly and cut into appropriate lengths. Cut carrots into 3 cm lengths. Remove the heads and entrails of the dried sardines and split them in half.

4. Heat oil in a pan and fry kukitaki, carrot and konnyaku. Fill the pan with water to the brim, add the beans, deep-fried tofu, and dried sardines, and heat over high heat. When kukitachi and carrot become soft, add seasonings, lower the heat, and simmer until all the water is absorbed.

5. Finally, add sesame oil and season to taste.