Guzouni/Shimabaraguzouni ｜ Our Regional Cuisines

1. Soak koya-tofu and dried shiitake mushrooms in water (about 200 cc outside volume). Reserve the broth from the dried shiitake mushrooms for use in the soup stock.

2. Cut chicken thighs into thin strips, and kamaboko, satsuma-age, and chikuwa into thin strips. Thinly slice dried tofu, shiitake mushrooms, and omelet.

3. Cut burdock root into thin strips and carrot into half-moon slices. Cut Chinese cabbage into 3 cm wide chunks and lotus root into half-moon slices. Cut potherb mustard into bite-sized chunks.

4. In 2 cups of water, make a broth of kombu and bonito flakes, and adjust it to 3 cups by adding the stock from dried shiitake mushrooms and water.

5. In a deep pot, heat the broth from 4 and add chicken thighs, burdock root, carrot, lotus root, and shiitake mushrooms.

6. When the ingredients are fully cooked, add fish paste, satsuma-age, chikuwa, and omelet, season with light soy sauce, mirin, and sake, then add Chinese cabbage and dried tofu. Add Chinese cabbage and koya-tofu. If the taste is too weak, add salt to taste.

7. In a separate pot, add the boiled rice cake and potherb mustard and bring to a slight boil.