Houhan (Cooked Buckwheat and Rice) ｜ Our Regional Cuisines

1. Rince buckwheat rice quickly and remove shell or dirt.

2. Pour water into a pan. Add buckwheat rice and boil for 10 minutes and steam. Once steamed, put it on a strainer.

3. Cut chicken into small pieces.

4. Peel carrot and tanzaku-cut into 3cm (1 inch) of length, 5mm (0.2 inch)of width.

5. Scratch burdock with a scrubbing brush and shave. Soak into water mixed with vinegar to remove scum, then drain.

6. Tanzaku-cut konjac(=yam cake) into 3cm (1 inch) of length, 5mm (0.2 inch)of width, then rub with salt. After that, rinse to remove salt.

7. Finely chop chikuwa(fish cake) then slice.

8. Finely chop green onion.

9. Add ingredients into dashi (=Japanese soup stock) to simmer. Once ingredients become tender, add seasonings (salt, soy sauce) for flavor, buckwheat rice and rice, then simmer further until liquid is almost gone. (Wheat flour may be sprinkled to make it thick when there is too much liquid.)

10. Once 9 is simmered, pour into a bowl and sprinkle green onion to serve.