The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Jidori no nitsuke (kiikon)

Kagoshima

A typical "omotenashi" dish for people in Kagoshima Prefecture

Jidori no nitsuke (kiikon)

"Kiikon (cut)" was named after the way ingredients were cut and put in a pot for preparation. This is a dish cooked with chopped chicken on the bone, and is a nitsuke that is usually dished out as one of the celebration dishes. In the Kirishima area, this has been a typical "omotenashi" dish for the New Year and guests since the old days.

Recipi of cuisin

for [:ja]４[:en]for 4 people[:de]４[:ru]４[:es]４[:fr]４[:it]４[:ko]４[:th]４[:zh]４[:ch]４[:] persons

  • chopped Jidori (locally produced chicken on the bone)300g
  • daikon200g
  • carrots100g
  • konnyaku100g
  • satoimo100g
  • atsuage100g
  • gobou50g
  • dried shiitake mushrooms4-5
  • kinusaya4-5
  • usukuchi shoyu60～80cc
  • honmirin60～80cc
  • water600cc
  • oil1 and 1/2 tablespoons
1.
Soak dried shiitake mushrooms in water to dehydrate. Chop other ingredients in big pieces.
2.
Put oil in a pot, and cook the surface of chicken. Add water, dakon, carrots, gobou and shiitake mushrooms (the shiitake water as well).
3.
Once all the ingredients soaked the flavor in, dish out and put boiled kinusaya on the side.
4.
味がしみ込んだら皿に盛り、ゆでた絹さやを添える。

Information provided by : NPOhojin kirishimasyokuikukenkyukai

Nimono

Local cuisine

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