Hittsumi (Wheat Flour Dumpling Soup) ｜ Our Regional Cuisines
-
"Aomori Prefecture Council for the Promotion of Improved Dietary Habits"
-
"Aomori Prefecture Council for the Promotion of Improved Dietary Habits"
RECIPE
Ingredients (7～8 big bowl servings)
- Wheat flour 500g
- Water a little less than 2 cups
- Chicken 200-250g
- Carrots 1 medium size
- Gobou (=burdock) 1 medium size
- Japanese leek 3 medium size
- Sake A little
- Soy sauce as needed
- Dashi (=Japanese soup stock) 10 cups
- In addition, shiitake mushrooms, seasonal wild vegetables, regular vegetables, and mushrooms can be added.
How to cook
-
1. Add a little less than 2 cups of water evenly to the wheat flour and knead to a soft consistency.
-
2. Cover 1 with a wet dish towel and let it rest for 1 hour to half a day.
-
3. Cut chicken into bite-sized pieces. Shave carrots and gobou(=burdock) .
-
4. Put Dashi (=Japanese soup stock), chicken, carrot, and gobou(=burdock) in a pot and bring to a boil to make soup.
-
5. Hold the dough in your left hand, spread them thinly with both fingers, tear them apart, and spread them one by one into the simmering broth.
-
6. Finally, season with soy sauce and sake. Sprinkle diagonally sliced japanse leek, then turn off the heat.
-
7. If kneaded well, the soup won’t thicken.
If you rest the dough overnight, it will spread even better. When eating "hittsumi", it is best to knead it during lunch break, let it sit, and make it for dinner.
provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)
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
