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Tori-Ten ｜ Our Regional Cuisines

  • Oita Prefecture

    Tori-Ten

Tori-Ten

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  • Tori-Ten
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    Image Source : Oita Metropolitan Area

  • recipe image

    Image Source : Oita Metropolitan Area

  • Main lore areas

    All of Oita Prefecture

  • Main ingredients used

    Chicken, Tempura Flour

  • History/origin/related events

    Oita Prefecture is known for its frequent consumption of chicken. In 2019, the Ministry of Internal Affairs and Communications conducted a survey of annual chicken consumption per household for prefectural capitals and government-designated cities, and Oita City ranked first in Japan.
    In Oita Prefecture, various chicken dishes such as "Tori-Meshi," a mixed rice dish with chicken, and "Tori-Jiru," a soup with chicken broth, have been eaten. Among them, “Karaage” is the most famous, but “Tori-Ten”, deep-fried chicken in Tempura Flour, is also widely popular throughout Oita Prefecture.
    In the days when chicken was an expensive ingredient, "Tori-Ten" was made at home with plenty of batter. The thick batter increased the amount of chicken so that everyone could enjoy the chicken, even if the family was large.
    “Tori-Ten" is said to have originated at the prefecture's first restaurant, Toyoken, in Beppu City. In the early Showa period, the fried chicken on the menu at the time was made with bones, which made it difficult for women to eat. So the dish was made by cutting boneless chicken thighs into bite-size pieces and arranging them in a Tempura style. The crispy and soft batter, which cooks faster than fried chicken, quickly became popular, and soon a variety of restaurants began to offer “Tori-Ten”.

  • Opportunities and times of eating habits

    In Oita Prefecture, it is as common a menu item as karaage, and is usually eaten on a regular basis.
    It has become a standard menu item at restaurants, and a variety of "Tori-Ten" can be enjoyed at restaurants catering to both local residents and tourists.

  • How to eat

    Chicken thigh or breast meat is seasoned with Soy Sauce and Garlic, deep-fried in Tempura Flour, and served with vinegar and Soy Sauce with mustard paste. Ponzu (Japanese citrus fruit vinegar) and Kabosu (a kind of Japanese citrus fruit) are often used as well. Each household has its own method of seasoning and sauce. The mouthfeel also varies depending on the part of the body used.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    It is still eaten daily by every household.
    Oita City has been promoting “Tori-Ten” as its soul food, distributing maps of restaurants that serve it and offering it at local products fairs. The city also wrote a promotion song for “Toriten”, "Suki-chya! (I like it!) Toriten" and music video of the song has been created and disseminated.

RECIPE

Ingredients (4 servings)

  • Chicken (thigh) 400g
  • Soy sauce 1 1／3 tbsp
  • Ground Garlic A little
  • Sugar 5g(1／2 tbsp)
  • Cake flour 50g(1／2 cup)
  • Egg 1／2
  • Water As needed
  • Frying Oil As needed
  • Vegetables as relish (Cabbage, Carrot, Kabosu, etc.)

How to cook

  • 1. Cut chicken into bite-sized pieces.

  • 2. Put chicken and grated garlic in a plastic bag and knead by hand. Add soy sauce and sugar and knead further.

  • 3. Quickly stir the ingredients with chopsticks to make a batter.

  • 4. Add the chicken from 2 to 3, mix lightly, and deep fry in oil at 175-180℃(347-356℉).
    When they turn a delicious color and puff up, lift them out of the pot.

provider : Oita's local cuisine that you want to cook now

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

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