Recipes - Japanese

Sobagome Zosui (Buckwheat Porridge)
Sobagome Zosui (Buckwheat Porridge)


A local dish in Tokushima, the Sobagome Zosui is a porridge dish made with buckwheat instead of the usual rice. As Tokushima’s terrains are not suitable for rice cultivations, sobagome (buckwheat) becomes a very important crop for the prefecture. Garnish the dish with a slice of sudachi (a Japanese sour citrus fruit grown in Tokushima), to make this dish truly a specialty of the prefecture.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

200g sobagome (buckwheat)
100g chicken thighs (skinless)
1 tbsp sake
¼ carrot (sliced)
2 spring onions (chopped)
3 tbsp light soy sauce
80g konnyaku
1 chikuwa (Japanese fried fish cake, sliced into halves)

For the dashi

12 niboshi (dried anchovies, or baby sardines)
2 dried shiitake mushrooms (soaked and sliced)
½ tbsp mirin
4 cups water
A pinch of salt

Optional Garnishing

1 slice of sudachi
Chopped yuzu peels




Steps:
  1. Clean niboshi by removing heads and cuts. Then put the niboshi into a straining/dashi bag.
  2. In a pot, add 4 cups of water and put niboshi bag in. Leave to soak for 10 hrs or overnight. This will be the pot of dashi.
  3. Rinse sobagome. In a pot, add the rinsed sobagome and enough water to immerse it. Bring to boil for 15 mins, then remove from heat and drain the water. Set sobagome aside.
  4. In the meantime, soak dried shiitake mushrooms in water to rehydrate. Slice shiitake mushrooms, carrot, chikuwa, konnyaku, and chop the spring onions. Rub salt onto konnyaku slices and rinse to remove the smell.
  5. Cut chicken thighs into 1cm pieces and rub sake into it. Set aside.
  6. In the dashi pot, add shiitake and bring contents to boil. Then leave to simmer for 2-3 mins before removing the niboshi bag.
  7. Add chicken, carrots, konnyaku, and mirin into the dashi pot and simmer.
  8. Then. add cooked sobagome, garnish with spring onions, and flavour with light soy sauce.

Optional step: Add a slice of sudachi or chopped yuzu peels to add more flavour to the dish.


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Sobagome Zosui (Buckwheat Porridge)

Sobagome Zosui (Buckwheat Porridge)

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A local dish in Tokushima, the Sobagome Zosui is a porridge dish made with buckwheat instead of the usual rice. As Tokushima’s terrains are not suitable for rice cultivations, sobagome (buckwheat) becomes a very important crop for the prefecture. Garnish the dish with a slice of sudachi (a Japanese sour citrus fruit grown in Tokushima), to make this dish truly a specialty of the prefecture.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

200g sobagome (buckwheat)
100g chicken thighs (skinless)
1 tbsp sake
¼ carrot (sliced)
2 spring onions (chopped)
3 tbsp light soy sauce
80g konnyaku
1 chikuwa (Japanese fried fish cake, sliced into halves)

For the dashi

12 niboshi (dried anchovies, or baby sardines)
2 dried shiitake mushrooms (soaked and sliced)
½ tbsp mirin
4 cups water
A pinch of salt

Optional Garnishing

1 slice of sudachi
Chopped yuzu peels

Instructions
  1. Clean niboshi by removing heads and cuts. Then put the niboshi into a straining/dashi bag.
  2. In a pot, add 4 cups of water and put niboshi bag in. Leave to soak for 10 hrs or overnight. This will be the pot of dashi.
  3. Rinse sobagome. In a pot, add the rinsed sobagome and enough water to immerse it. Bring to boil for 15 mins, then remove from heat and drain the water. Set sobagome aside.
  4. In the meantime, soak dried shiitake mushrooms in water to rehydrate. Slice shiitake mushrooms, carrot, chikuwa, konnyaku, and chop the spring onions. Rub salt onto konnyaku slices and rinse to remove the smell.
  5. Cut chicken thighs into 1cm pieces and rub sake into it. Set aside.
  6. In the dashi pot, add shiitake and bring contents to boil. Then leave to simmer for 2-3 mins before removing the niboshi bag.
  7. Add chicken, carrots, konnyaku, and mirin into the dashi pot and simmer.
  8. Then. add cooked sobagome, garnish with spring onions, and flavour with light soy sauce.

Optional step: Add a slice of sudachi or chopped yuzu peels to add more flavour to the dish.

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