Rokubei ｜ Our Regional Cuisines

1. Thinly crush the sen dumplings by hand.

2. Pour lukewarm water over the dough and knead it with your hands so that the water spreads all over the dough.

3. When it becomes smooth, roll the dough into softball-sized balls.

4. Boil water in a large pot, add the balls from Step 3, and boil briefly.

5. Break the shape with a rice scoop and knead it again by hand.

6. Take a small amount of the dough from Step 5, push it out with a knife, and drop it into the boiling pot.

7. Boil again and after 2-3 minutes, put it in cold water, wash off the scum and drain.

8. Cut the burdock root into thin strips and soak in water to remove harshness. Cut the carrots, shred the dried shiitake mushrooms, thinly slice the fish paste, and finely chop the green onions.

9. Add the rehydrated shiitake mushrooms to the dashi stock, then add the burdock root, carrots, dried shiitake mushrooms, and seasonings. Simmer to make the broth.

10. Pour the broth from Step 9 onto the rokubei, and scatter the fish paste and green onions.