40 26 じゃぶ

History and Origins

It's a dish made at home without boiling such vegetables as chicken and string, onions, tofu, onions, and goubows. The name "soy" comes from boiling without using water like a regular stew, but it comes from boiling tofu and vegetable juices, which come out of tofu and soot. In times when meat was hard to get, it was a delicious dish with precious local chickens. When a large group gathers for the festival, the Bon, the Memorial, the feast, the family food that is served and served in a large pot. It's still provided by tourist events and so on.

When It Is Eaten

It's been made and behaved in large pans during events such as festivals, plates, or the wedding feast.

How It Is Eaten

We then boil vegetables such as onions, tofu, onions, onions, goobows, and so on with soy sauce.

Recipe — Serves 4

Ingredients

• 100 g chicken thigh
• 100 g chicken breast
• 100 g konnyaku noodles
• 50 g burdock root
• 50 g carrot
• 1 onion
• 2 green onion
• 1 blocks tofu
• 5 tbsp sugar
• 3 tbsp soy sauce
• 3 tbsp sake
• 2 tbsp mirin

Method

1. The chicken is cut, the thread is cut into easily eaten lengths, salted, and washed.
2. Gobows, carrots, chicken, and onions are cut down to a length.
3. I'll cut green onions into two-inch slices.
4. It's very easy to make a bowl of eggs. Cut the tofu to the right size and boil it in the middle of the fire.
5. When you're cooked, add sugar, soy sauce, wine, pastries, and green onions when you're down from the fire.

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.