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Ohira (Chiken and vegetable stew) ｜ Our Regional Cuisines

  • Hiroshima Prefecture

    Ohira (Chiken and vegetable stew)

Ohira (Chiken and vegetable stew)

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  • Ohira (Chiken and vegetable stew)

  • Main lore areas

    Otake City

  • Main ingredients used

    Chicken, Satoimo(=Japanese taro), Lotus root, Carrot, Daikon radish, Gobou(=Burdock root), Dried shiitake mushroom, Konjac(=yam cake), Thick fried tofu

  • History/origin/related events

    It is a traditional stew in Otake City. Root vegetables such as satoimo (Japanese taro), lotus root, carrot, daikon radish, gobou (burdock root), chicken, konjac (yam cake), dried shiitake mushrooms, and thick fried tofu are cut into pieces or bite-sized pieces, seasoned with dashi (Japanese soup stock), soy sauce, sugar, etc., and then simmered. The name ohira is said to come from the large, flat bowl in which it is placed when served on a table. It is sometimes compared to ni-gome and hassun from the same prefecture, but there are some differences in the way they are cut. Nigome is a vegetarian dish, so it does not contain any animal ingredients, and the ingredients are diced into small pieces, while Ohira contains chicken and is cut into relatively large pieces. The bowl used for serving ohira is larger than that for hassun and nigome, and it is also characterized by the fact that it is juicier than hassun and is served with its own juices. It is often served at festivals and gatherings, with an odd number of ingredients, as a good luck charm. There is also a dish of the same name in the neighboring city of Iwakuni, Yamaguchi Prefecture.

  • Opportunities and times of eating habits

    It is often made for festivals and gatherings such as Bon Festival and New Year's Day, when an odd number of ingredients are used, and served as a good-luck charm. Even in recent years, it is made on occasions such as neighborhood associations and get-togethers.

  • How to eat

    Roughly chop root vegetables such as satoimo (Japanese taro), lotus root, carrot, daikon radish, and gobou (burdock root). Cut chicken, dried shiitake mushrooms, and thick fried tofu into bite-sized pieces. Tear konjac (yam cake) by hand. Season these ingredients with dashi (Japanese soup stock), soy sauce, sugar, mirin (sweet rice wine), etc. and simmer.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Even today, it is often prepared at festivals and other events as a representative local dish. It is served at school lunches as part of nutrition education and education to learn about the local area, and citizens' groups provide cooking instruction at schools and in the community. It is also prepared at home.

RECIPE

Ingredients (4 servings)

  • Konjac(=yam cake) 150g
  • Carrot 80g
  • Gobou(=Burdock root) 60g
  • Satoimo(=Japanese taro) 200g
  • Sugar snap pea 20g
  • Chicken thigh meat 120g
  • Lotus root 100g
  • Daikon radish 120g
  • Dried shiitake mushroom 4
  • Thick fried tofu 1／2
  • [Seasoning] Soy sauce 1.5 tbsp.
  • [Seasoning] Sugar 1 tsp.
  • [Seasoning] Mirin(=sweet rice wine) 1／2 tbsp.
  • [Seasoning] Sake 1 tbsp.
  • [Seasoning] Salt 1／2 tsp.
  • Oil 1／2 tbsp.
  • Dashi (=Japanese soup stock) 520ml

How to cook

  • 1. Tear konjac (yam cake) into bite-size pieces by hand and boil.

  • 2. Roughly slice the lotus root, carrot, and daikon radish. Cut gobou (burdock root) into small pieces and soak in water to remove the roughness.

  • 3. Soak dried shiitake mushrooms in warm water and cut into bite-sized pieces.

  • 4. Pour boiling water over the thick fried tofu to remove oil, and cut into bite-sized cubes. Cut the satoimo (Japanese taro) into chunks. Boil the sugar snap pea, cut in half, and use as a garnish.

  • 5. Fry chicken cut into bite-sized cubes in oil, add dashi (Japanese soup stock), add the vegetables from steps 1, 2, and 3, seasonings, and simmer until softened.

  • 6. Add the satoimo (Japanese taro) and thick fried tofu, and when cooked through, serve with sugar snap pea.

provider : "Hiroshima Prefecture's Taste Dishes to Pass Down and Preserve" (Hiroshima Nutrition Education and Health Promotion Executive Committee)

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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