Tokushima

Kushiyaki (skewered and broiled food) of potatoes and soba dumplings from the local.

Dekomawashi

Dekomawashi is a local delicacy of Miyoshishi, Iya area. It is a broiled skewered potatoes called "goshuimo" from the local, soba dumplings, iwatofu and marukonnyaku. It was named dekomawashi because it was looked like spinning a head of a doll of the traditional arts, Awa ningyo joruri called "deko" when cooked, or when people spun and blew freshly broiled hot kushiyaki before eating.

for ４ persons

satoimo4
goshuimo4
momen tofu1/2
marukonnyaku1
soba flour60g
water40g
miso80g
ginger1 teaspoon or less
sugar4 tablespoons
sake2 tablespoons
water2 and 1/3 tablespoons
wafu dashi1 teaspoon
kinome8

1.: Wash satoimo and steam them, or microwave for 6 to 8 minutes. Once it become soft when tried with a skewer, peel them, and cut large satoimo into smaller pieces.
2.: Boil potatoes and peel. Cut konnyaku into 8 pieces, and boil. Cut tofu into 8 pieces.
3.: Mix soba flour and water, round into dumplings, put them into boiling water and cook for 2 minutes.
4.: For miso sauce, put grated ginger, sugar, sake, water and wafu dashi into a pan, and simmer until it gets thick. Or microwave for 1 minute and mix well, and repeat it 3 times.
5.: Skewer konnyaku tofu, goshuimo, satoimo and soba dumpling into a 18 cm-long bamboo skewer, and broil.
6.: Paste the miso sauce over the skewer, and broil again. Place on aluminum foil, cook for about 15 minutes if using a toaster, for about 10 minutes on a grill over medium heat, or about 10 minutes in an oven at 180℃. Keep checking on them to prevent from overcooking.

Information provided by : とくしまの郷土料理