Hatto ｜ Our Regional Cuisines

1. [Preparation] Prepare "juunen miso" in advance.

2. [Preparation] In a frying pan, put ground egoma (perilla) and stir-fry while shaking the pan until the egoma seeds start popping (5-6 seeds).

3. [Preparation] In a suribachi (Japanese mortar), crush ground egoma (perilla), then add sugar and miso, continue grinding well. Finally, add sake to dilute.

4. Combine buckwheat flour and rice flour (dango flour), and add hot water until it reaches the firmness of an earlobe.

5. Roll out the dough with a rolling pin to a thickness of about 3-5mm, then cut it into diamond shapes.

6. Place the cut pieces into boiling water, and once they float to the surface, remove and drain them.

7. Dip the pieces into the "juunen miso" prepared in step 3 and enjoy.