おやきとそば、その他4つの郷土食をレシピとあわせて紹介します。
レシピ Recipe
たっぷりの野菜に油揚げを加えた味噌仕立ての汁に、平らに打った麺を放り込んだぶっこみ。まな板に「ぶって」麺のこしを出し、鍋に「ぶっこんだ」のが名前の由来といわれています。冬の代表的な郷土食として食べられています。
Bukkomi, which is also called as "Hou-tou", is a noodle soup. It's a popular local food mostly eaten during winter. The noodles are thin and wide. The soup is topped with a deep-fried tofu and flavored with soybean paste and plenty of vegetables. The name Bukkomi, some say, is after the way the noodles are made and roughly put into the pot.
材料 (4人分) Ingredients (Serves 4)
◯手打ち平麺 Flour-made flat noodle …4人分 Enough amount to serve 4
◯だし汁 Fish broth soup base…1200ml
◯かぼちゃ Pumpkin…1/8個/1/8 pc
◯しいたけ Shiita-ke mushroom…2枚/2
◯しめじ Shi-meji mushroom…100g
◯大根 Japanese radish…5㎝
◯たまねぎ Small onion…小1個/1
◯白菜 Chinese cabbage…3枚/3 pcs
◯油揚げ Deep-fried tofu…2枚/2 sheets
◯みそ Soybean paste…100g
作り方 How to make
1. 鍋に水6カップと煮干を入れて火にかけ、だしを取る。