Amego no Hirarayaki


A traditional local dish of a rustic flavor, fish grilled on a stone.

Amego no Hirarayaki

A primitive open-air cooking that uses heated stones to grill fish and vegetables. Place a flat stone in a stone furnace, and make a round bank with miso. Put water, sugar and sake, once the stone gets hot, break down the miso bank and cook amego on it. People used to go fishing amego while heating up the stone. It is known that Higashiiya was where mountain bushi from Awa, Koyadaira and Ichiu came together and mingled, and Hirarayaki was served at their feasts and meals, and also the villagers cooked them for picnics.

Recipi of cuisin

for 4 persons

  • amego4
  • Chicken thighs120g
  • tofu8/12
  • small potatoes (goshuuimo)2
  • middle size fresh shiitake mushrooms4
  • middle size onion1
  • round konnyakua half
  • eggplant1
  • bell peppers2
  • miso2 1/2 tablespoons
  • white sugar2 or more tablespoons
  • mirin2 teaspoons
  • sake1 1/3 tablespoons
  • water10g
  • water2 tablespoons
Skewer amego on a bamboo skew (if you have any) and grill.
Cut chicken thighs into bite-sized pieces, and cut tofu into 12 slices. Cook potatoes and peel. Remove a hard tip from shiitake mushrooms. Cut an onion into 4 round slices. Cut an eggplant into halves in length, and slice them smaller in length. Cut a bell pepper into 4 slices. Cut konnyaku into 12 slices, and rub in salt.
Mix the seasonings. Spread the miso mixture on an electric griddle. (It is originally cooked by making a bank with miso and seasoning by breaking down the bank to mix miso and ingredients, however we spread the miso mixture to make it easier to eat.)
Place grilled amego and vegetables, cover and cook.

Information provided by : とくしまの郷土料理

Local cuisine