# Kashiwa no Sukiyaki ｜ Our Regional Cuisines

**Cuisine Name**: Kashiwa no Sukiyaki

**Region**: Our Regional Cuisines

## Main Lore Areas
Entire prefecture

## Main Ingredients Used
Chicken, napa cabbage, shirataki noodles, grilled tofu, green onion, shiitake mushroom, chrysanthemum leaves, etc.

## History, Origin, and Related Events
In the Kansai region, chicken that is eaten is called "Kashiwa." The guardian deity of Tenjin is a cow, so chicken sukiyaki (hot pot) was eaten during the autumn festivals at Tenmangu Shrine. The name Kashiwa is said to come from the reddish-brown feathers of the chicken that resembles Kashiwa (oak tree) leaves. To revive the flavor of the "Yamato no Kashiwa" chicken, which was famous before the war for its "high-quality meat," "Yamato Nikudori" chicken was bred in the prefecture through trial and error. This chicken is characterized by a deep, umami-rich flavor, moderate fattiness, and a firm texture.

## Opportunities and Times of Eating Habits
It is eaten throughout the year, and is often prepared for special occasions such as celebrations and to serve to guests.

## How to Eat
It is often eaten with a beaten raw egg, but it is also delicious with a slow-cooked egg. At the end, to finish the sukiyaki, it is recommended to add Miwa Somen noodles.

## Efforts for Preservation and Succession
It is frequently made at home, and passed down from parents to children. It is also served in school lunches and offered at restaurants in the prefecture.

## Ingredients
- Yamato Nikudori (chicken thigh): 400g
- Napa cabbage: 1／8 head
- Yuzaki Nebuka (or green onion): 1 bunch
- Yamato Kikuna (or chrysanthemum leaves): 1 bunch
- Shiitake mushroom: 4 pieces
- Shimeji mushroom: 1 pack
- Enoki mushroom: 1 pack
- Grilled tofu: 1／2 pack
- Shirataki noodles: 1 bag
- Vegetable oil: As needed
- [Soup stock] Sake: 360ml
- [Soup stock] Mirin: 180ml
- [Soup stock] Soy sauce: 180ml
- [Soup stock] Brown sugar: 80g
- Eggs of your choice (or slow-cooked eggs): 4 pieces

## Recipe
1. 1. Bring the sake and mirin for the soup stock to a boil in a pot over high heat to cook off the alcohol.
2. 2. Once it boils, reduce the heat to medium and add the brown sugar. When the brown sugar melts, add the soy sauce, bring to a boil, then take it off the heat.
3. 3. Slice the chicken diagonally, roughly chop the napa cabbage and green onion, and cut the chrysanthemum in half, removing the roots. Remove the mushroom stems and separate the shimeji and enoki mushrooms into small bunches. Cut the shirataki noodles into 5 cm lengths and boil. Cut the grilled tofu into quarters.
4. 4. Heat vegetable oil in a pan and grill the chicken from step 3 with the skin side down until slightly browned.
5. 5. Put the vegetables and mushrooms from step 3 into the pan from step 4, then add the soup stock and simmer.
6. 6. Once the ingredients are cooked through, it's ready to serve. Eat with eggs of your choice.

## Provider Information
provider : Recipe source: "Yamato Ryori Mozume"

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