Hikitoshi ｜ Our Regional Cuisines

1. Cut burdock root into thin strips, remove the sardines, and fry chicken thighs cut into thick strips.

2. Boil the chicken pieces in enough water to cover them. When it comes to a boil, put it in a colander and rinse it many times with water (not included in the quantity). Put water and shochu in a pot, add chicken guts, and simmer over low heat for 1 hour to make broth.

3. Scoop up chicken broth and add chicken thighs.

4. Boil the somen noodles until firm.

5. Cut tofu and vegetables into bite-size pieces. Tear konnyaku into bite-sized pieces.

6. Add sugar, dark soy sauce, light soy sauce and sake to 3.

7. Add tofu, vegetables, and somen noodles, beginning with the hard-to-cook items first.