Niboto／Himokawa ｜ Our Regional Cuisines
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Image source: Fukaya City
RECIPE
Ingredients (4 servings)
- Himokawa noodles 200g
- Hon-shimeji mushroom (fried in a bit of oil and seasoned with soy sauce) 50g
- Chicken (cut into bite-size pieces) 50g
- Daikon radish (cut into thin quarter moons) 100g
- Green onion (sliced diagonally or chopped) 1／2 piece
- Fried tofu pouch (cut into strips) 1 piece
- Napa cabbage (roughly chopped) 100g
- Japanese mustard spinach 50g
- Carrot (cut into thin quarter moons) 50g
- Thickly-shaved bonito flakes 40g
- Water 1.4L
- Soy sauce 3.5 tablespoons
- Sake 1 teaspoon
How to cook
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1. Make the dashi broth. Put water and thickly-shaved bonito flakes into a pot and bring to a boil over high heat. Once it boils, lower the heat and boil for about 8 minutes while removing the scum. Remove from heat and strain.
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2. Boil the Japanese mustard spinach and cut into bite-sized pieces.
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3. Stir-fry the carrot in oil (not listed in ingredients), then stir-fry the chicken.
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4. Once the chicken changes color, add the daikon and stir-fry, then add the dashi broth from step 1.
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5. Add the napa cabbage core, leaves, fried tofu, green onions and stir-fried hon-shimeji mushrooms to the mixture in step 4 and simmer.
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6. Once the vegetables are cooked, season with soy sauce and sake, and carefully add in the raw Himokawa noodles.
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7. Once the Himokawa noodles are cooked, add the boiled Japanese mustard spinach.
provider : Recipe provided by: Fukaya City School Dietitian Association, Norie Sasaki
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
