Wakadori no mizutaki ｜ Our Regional Cuisines
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Image provided by : Faculty of Nutritional Sciences, Nakamura Gakuen University
RECIPE
Ingredients (For 4 persons)
- Young Chicken with Bone 800g
- Liver and chicken gizzard 2 pieces each
- Soup 800 ml
- Cabbage 6 slices
- Deep green onion 1／2 leek
- Harusame (spring onion) 60g
- garland chrysanthemum 100g
- fresh shiitake mushroom 8 pieces
- tofu 1／2 tofu
- Carrot（momiji shape) 2 slices
- Rice vinegar 50 ml
- [Vinegar] Soy sauce (light or dark) 50 ml
- Vinegar: Vinegar with soy sauce (light and dark) 15 to 30ml
- Mirin (sweet cooking rice wine) 30ml
- [Yakumi] Small green onion 20g
- Grated ginger 15g
- Grated momiji oroshi 50g
- Mochi, udon, rice your choice
How to cook
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1. Cut off the young chicken at right angles from the indirects and cut it into three more pieces. Cut the heart in two, remove the blood and wash the liver together in salted water.
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2. Put 8 cups of water in a pot, add the drained chicken and bring to a boil.
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3. Cook over high heat for 20 minutes. After about 20 minutes, add the liver, heart, and sand pit, cook gently, and add a thick broth made from the chicken head, chicken guts, and other ingredients.
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4. Transfer 3 to an earthenware pot and serve with seasonal vegetables, condiments, and ponzu (Japanese citrus juice) while simmering.
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5. To eat, first add salt and green onions to the soup, then eat the chicken, and when the soup becomes thicker, add vegetables.
Add vinegar and condiments to taste when eating. -
6. Finally, add rice cake, udon or white rice, egg and green onion to make zosui (rice porridge).
provider : Faculty of Nutritional Sciences, Nakamura Gakuen University
Recipes vary depending on the region and 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
