Kenchin Soba ｜ Our Regional Cuisines
＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。
Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)
RECIPE
Ingredients (4 servings)
- Buckwheat noodle 4 servings
- Chicken meat 100g
- Daikon radish 100g
- Carrot 60g
- Gobou(=Burdock) 60g
- Satoimo(=Japanese taro) 60g
- Fried thin tofu 1 sheet
- Chikuwa (fish cake) 1 stick
- Konjac(=yam cake) 1／2
- Tofu 1／2
- Green onion A little
- Dashi(=Japanese soup stock) 1 L
- Soy sauce As needed
- Mirin (=sweet rice wine) As needed
- Salt A little
How to cook
-
1. Cut ingredients into bite-size pieces.
-
2. Heat oil in a pan, fry chicken, add tofu, vegetables (except green onion), fried thin tofu, chikuwa, and konjac(=yam cake), and fry further.
-
3. Add broth to 2 and simmer until ingredients are tender.
-
4. Once cooked, season with soy sauce, mirin(sweet rice wine), and salt to taste.
-
5. Pour over soba noodles.
provider : Binan Regional Agricultural Extension Center
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
