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平成25年 (2013年) 7月 25日

国際課

ACCESS  Jun - July 2013

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


top Yamaguchi Q&A a taste of Yamaguchi

a taste of Yamaguchi


Kencho


Ingredients


Kencho

Momendofu (firm tofu) - 240g

Daikon - 270g

Carrot - 1/2

Dried Shitake - 2 small

Oil - 1 teaspoon


・A

Soy Sauce - 4 teaspoons

Sugar - 1½ tablespoons



1.Drain the tofu.

2.Cut the daikon and carrots into rectangular slices.

3.Reconstitute the shiitake and cut into thin strips.

4.Heat oil in a pan and crush the tofu from step 1 as you add it to the pot.

5.Add the ingredients from steps 2 and 3, and mixture A. Put the lid on and simmer.


About Kencho

【Main Region】Throughout Yamaguchi Prefecture

Kencho is a local dish that has been passed down in Yamaguchi since long ago.

It is made by boiling ingredients like daikon, tofu and carrots.

As you boil it more, the taste develops, so it’s a great side dish to make a big pot of and put aside for the family.


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国際課



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