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Pasty (Chicken Pie) ｜ Our Regional Cuisines

  • Nagasaki Prefecture

    Pasty (Chicken Pie)

Pasty (Chicken Pie)

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  • Pasty (Chicken Pie)
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    Image Source : (Public Corporation)Nagasaki Dietetic Association

  • Main lore areas

    All of Nagasaki Prefecture

  • Main ingredients used

    Chicken, Nagaimo (Japanese mountain yam), Shiitake mushrooms, Ginnan (ginkgo nuts), Bean sprouts, Boiled egg, Frozen puff pastry.

  • History/origin/related events

    "Pasty" is said to be a dish introduced by the Dutch who entered and exited Dejima during the period of Japan's isolation. The original form is introduced in the cookbook "Nanban Ryorisho" (Western Cooking Book from that time,) and a recipe close to the current one is found in the later "Shiki Ryorisho" (Four Seasons Cooking Book). The name "Pasty" in Roman letters is said to originate from either the Portuguese "Pastel," meaning pie, or "Pasta," meaning dough. Despite its Western-style appearance, Nagasaki's unique "wakaran" (Japanese, Chinese, and Western cuisine) features Chinese-influenced ingredients beneath the pie crust and a Japanese-style seasoning.

  • Opportunities and times of eating habits

    In the past, it is speculated that "Pasty" was a luxury dish rarely enjoyed by common people. Nowadays, it is regularly offered as a local specialty in restaurants on Dejima. Additionally, some high-end restaurants include it as one of the dishes in their traditional multi-course meals known as "Shippoku-ryori."

  • How to eat

    In a pot, the ingredients are simmered in chicken bone broth (or shark fin soup or softshell turtle soup), seasoned with a Japanese-style flavor. The mixture is then placed in a heat-resistant large bowl, covered with pie crust, and baked in the oven to create "Pasty." When eating, break the lattice pattern of the pie crust, allowing it to soak in the soup, and enjoy the unique Japanese-Western fusion flavor along with the crispy texture of the pie crust and the tender texture of the simmered ingredients.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Known for being frequented by historical figures like Sakamoto Ryoma from the end of the Edo period and the founder of the Mitsubishi conglomerate, Iwasaki Yataro, certain restaurants, including ryotei (traditional Japanese restaurants), incorporate the specialty of Nagasaki, known as "Shippoku-ryori", on their menus.

RECIPE

Ingredients (2 servings)

  • Chicken thigh meat 100g
  • Bean sprouts 100g
  • Japanese mountain yam 50g
  • Fresh shiitake mushrooms 20g
  • Carrot 20g
  • Boiled ginkgo nuts 4 pieces
  • Boiled egg 1 piece
  • Chicken broth 1／2 tsp.
  • Water 200ml
  • Salt 1g
  • Light soy sauce 1 tsp.
  • Sake 1／2 tbsp.
  • Sugar 1／2 tsp.
  • Pie crust 1 sheet
  • Egg yolk 1／2 piece

How to cook

  • 1. Cut the chicken into bite-sized pieces. Peel and chop the long potato into random pieces. Cut the carrot and fresh shiitake mushrooms into bite-sized pieces.

  • 2. Place the ingredients from step 1 into a pot, add chicken broth powder and water, and simmer until everything is tender. Add seasonings and continue simmering for a while.

  • 3. Transfer the cooked mixture from step 2 into a deep heat-resistant dish. Decorate with sliced boiled eggs and pour the remaining broth over it.

  • 4. Cut the pie crust into strips about 1.5 cm (0.6 inches) wide. Place them diagonally with some spacing on top of the dish from step 3, pressing them around the edges.

  • 5. Brush egg yolk (mixed with a small amount of water) around the edges of the pie crust lattice. Place more pie crust strips cut into 1.5 cm (0.6 inches) lengths on top and press lightly.

  • 6. Brush egg yolk on the surface of the pie crust lattice and bake in an oven at 250°C for about 8 minutes until a light golden-brown color forms.

provider : (Public Corporation)Nagasaki Dietetic Association

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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