Torinikunosukiyaki 鶏肉のすき焼き

History and Origins

In Chiba it is said that chicken eggs were raised in the chicken's nest, raised chickens in the bush, and shipped chicken eggs upward, and tried to rebuild the finances, so the chickens were raised. On the day of the big guest, he burned one chicken or several chickens at the same time. In each kitchen, the kitchens were served with a large plate of rice, baked rice, and the chicken that was broken up. I put a goza on the table and put a seven-wheel on the table, and there I put a iron pot and baked it and entertained it.

When It Is Eaten

From the Kasemite County, around the Yosemite City, "hen-roo" is often eaten when the relatives gather together, at the festival's meeting, at the time of the rice harvest, or at the time of the rice harvest. Once you've prepared the food, it's only boiled and often used in the drinking table.

How It Is Eaten

We use one chicken, leather, liver, and bead string without waste. You can use more and more local vegetables, such as cabbage, springfruit, rice, and rice, and so on, and eat them all year round without choosing the season. I'll make a rich taste of sugar and soy sauce and make a delicious dish with vegetable water and chicken juice. The first time you eat a lot of sugar, you may be surprised if you eat it, but once you eat this rich flavor of sugar and soy sauce, it gets bitter.

Recipe — Serves 6

Ingredients

• 400 g 若鶏骨つき
• 200 g bean sprouts
• 4 long green onion
• 1 carrot
• 1 burdock root
• 10 g shiitake mushrooms
• 1/2 blocks tofu
• as needed somen noodles
• 50–100 g shungiku (chrysanthemum greens)
• 3 tbsp vegetable oil
• Mix: 3 tbsp sugar
• Mix: 1 tsp salt
• Mix: 3 tbsp sake
• Mix: 3–5 tbsp soy sauce
• 2–5 cups water

Method

1. Young chickens can be eaten in a single bite, cut their bones in pieces, and wash them in soft water to drink.
2. Carrots, you'll find the big ones.
3. Cut the chicken to the length of five centimeters.
4. I make it easy to prepare other ingredients.
5. I'll boil it hard and roll it one by one.
6. I'll put these ingredients on a large plate.
7. Heat salad oil to a heavy, shallow pot, roast young chickens in a fire, add flavor A and water to make them boil. Next, I'll put in vegetables and cook and eat. I'll suck the juice and put it in the last cup.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.