Iriyaki ｜ Our Regional Cuisines
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(public corporation) Nagasaki Dietetic Association
RECIPE
Ingredients (5 to 10 servings)
- Local chicken (white fish such as sea bream can also be used) 1 to 2kg
- Napa cabbage 300g
- Green onion 50g
- Chrysanthemum leaves 150g
- Konnyaku 30g
- Shiitake mushroom 20g
- Burdock root 15g
- Sugar 25g
- Soy sauce 40g
- Sake 20g
- Soba or somen noodles to your liking
How to cook
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1. Boil the chicken in a pot (the longer you boil it, the softer it will be, and the more flavor goes into the dashi broth).
In Tsushima, buy one whole chicken and use that (it is a specialty store where the chicken will be pre-cut into easy-to-eat pieces). -
2. Chop the vegetables and other ingredients.
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3. Add the seasonings and bring to a simmer.
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4. Add the chopped vegetables.
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5. Put homemade soba noodles or boiled somen noodles in a bowl, then pour the Iriyaki over, broth and all.
Fish Iriyaki is often seasoned with salt and soy sauce only.
The fish is generally white fish, sea bream, or young bluefin tuna that is cleaned and added whole.
provider : (public corporation) Nagasaki Dietetic Association
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
