Toridose (Chicken Porridge) ｜ Our Regional Cuisines
RECIPE
Ingredients (10 servings)
- Rice 10 bowls of rice
- Chicken 500g
- Gobou(=Burdock root) 300g
- Miso 200–250g
- Water 2L
- Dried Shiitake mushroom 8 (To taste)
- Naruto (a type of fish cake) 1 (To taste)
- Yuzu As needed (To taste)
- Ginger 20g (To taste)
- Mitsuba (=Japanese wild parsley) As needed (To taste)
How to cook
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1. Cook rice a little firm.
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2. Shave gobou (burdock root) and soak in water to remove the scum, drain them. Mix the chicken with minced ginger and 2 tbsp. of miso and form into balls (chicken cartilage may be beaten in).
Soak dried shiitake mushrooms in water and julienne them. Cut mitsuba (Japanese wild parsley) into 3 cm lengths. Cut naruto (a type of fish cake) into 5 mm wide round slices. Julienne the peel of yuzu. -
3. Place water or dashi (Japanese soup stock) in a pot and add the burdock. Heat the mixture. Once it boils, add the soaked shiitake mushrooms and the dumplings from step 1, bringing it to a boil again.
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4. Add miso and rice to Step 3, bring to a boil, and pour into a bowl.
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5. Garnish with naruto (a type of fish cake), mitsuba (Japanese wild parsley) and julienned yuzu peel.
provider : "Boso no Furusato Ryori" (Agriculture Chiba Publishing Department)
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
