Hikado ｜ Our Regional Cuisines
RECIPE
Ingredients (for 4 people)
- Yellowtail 80g
- [For seasoning the yellowtail] Salt just a little
- [For seasoning the yellowtail] Sake just a little
- Chicken 80g
- Radish 80g
- Carrots 40g
- Sweet potatoes 80g
- Dried shiitake mushrooms 4g
- Sweet potato (grated) 60g
- Spring onion 10g
- Dashi stock and shiitake mushroom stock (from rehydrating the mushrooms) 3 1／2 cups
- [Seasoning] Salt 1／5 tsp.
- [Seasoning] Light soy sauce 1 tsp.
- [Seasoning] Sake 1 tbsp.
How to cook
-
1. Cut the yellowtail into 1.5cm cubes and season with salt and a little sake (not listed in the ingredients).
-
2. Cut the chicken into 1.5cm cubes.
-
3. Cut the radish and carrot into 1cm cubes, and cut the sweet potato into 1.5cm cubes with the skin still on.
-
4. Peel the sweet potato for grating and soak it in water for 10 to 15 minutes to remove the scum.
-
5. Rehydrate the dried shiitake mushrooms with water, remove the stalks, and cut into 1cm cubes.
-
6. Cut the spring onion into small pieces.
-
7. Blanch the yellowtail.
-
8. Add the chicken, radish, carrot, and shiitake mushrooms to a pot with the dashi stock and shiitake mushroom stock and bring to a simmer.
-
9. When it comes to a boil, remove the scum and add the sweet potato cut into 1cm cubes.
-
10. Add the yellowtail, adjust to taste with [Seasoning], add the grated sweet potato, and when it thickens, turn off the heat, transfer to a bowl, and sprinkle the spring onion on top.
Recipe Arrangements
provider : Nagasaki City (Third Nagasaki City Food Education Promotion Plan)
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at 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
