# Simmered Stir-fried Royal Ferns ｜ Our Regional Cuisines

**Cuisine Name**: Simmered Stir-fried Royal Ferns

**Region**: Our Regional Cuisines

## Main Lore Areas
Mountainous regions

## Main Ingredients Used
Royal ferns, deep-fried tofu pouches, etc.

## History, Origin, and Related Events
In mountain villages, "fried royal fern with oil," tofu paste, and simmered vegetables have been eaten since ancient times.Otoyo Town, located in the central part of the Shikoku mountain range, is one of the most famous places in Kochi Prefecture for the production of royal ferns. The town covers a vast area of 315.06 km2, more than 80% of which is covered by mountains and forests. Settlements and arable lands dot the steep slopes at elevations of 200 to 850 meters, where paddy rice and yuzu are cultivated in addition to royal ferns. Royal ferns are an important dietary staple because they can be preserved for a long period of time when boiled and dried. Harvested in spring, royal ferns are processed into dried royal ferns or boiled in water and shipped.In the old days, royal fern dishes were often served as part of meals on the day of rice planting. Because they go well with oil, and oil-based dishes help people stay fuller for longer, royal ferns were highly valued by farmers.

## Opportunities and Times of Eating Habits
Because harvested royal ferns are dried and shipped all at once, dishes featuring royal ferns are commonly eaten on a daily basis. They are often served sabachi-style, where various side dishes are arranged on a single, large serving dish.

## How to Eat
The drying process takes a lot of time and effort. First, the royal ferns are boiled in a special large cooking pot, then spread out on mats and dried in the sun. After the water has evaporated, they are rubbed and loosened on the mats and dried in the sun again. The process of rubbing, loosening, and drying in the sun is repeated five or six times, and when there is no water content left, the product is ready. It is said that this repetitive process softens the fibers of the royal ferns and makes them tasty.Dried royal ferns need to be rehydrated before cooking. When a pot of water comes to a boil, add the dried royal ferns and reduce the heat. Boil for 10 minutes, then turn off the heat and leave them to cool. Let them sit in the water for half a day to a day. If you boil them too long, they will become too soft and you will not be able to enjoy their texture.Stir-fry the rehydrated dried royal fern and deep-fried tofu pouches, add the dashi and seasonings, and simmer slowly until the flavors are absorbed. Finish off the dish by sprinkling over some sesame seeds or other garnish as an accent. Enjoy!

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Simmered Stir-fried Royal Ferns is still eaten in Kochi Prefecture on a daily basis. Supermarkets sell them boiled in water in packs for easy home cooking.Dried royal ferns produced in Kochi Prefecture are treated as a luxury item and sold at a high price.

## Ingredients
- Dried royal ferns（rehydrated）: 300g
- Deep-fried tofu pouch: 1
- Sugar: 2 tbsp.
- Soy sauce: 3 tbsp.
- Dashi: 1 cup
- Oil: Appropriate quantity
- Roasted sesame seeds: Just a little

## Recipe
1. 1. Cut the royal ferns in 4cm-long pieces.
2. 2. Cut the deep-fried tofu pouches into thin strips the same length as the royal ferns.
3. 3. Stir-fry the royal ferns in oil, add the dashi, deep-fried tofu pouches, and seasonings, then simmer.
4. 4. Arrange on a serving dish and sprinkle with roasted sesame seeds.

## Provider Information
provider : “Tosa no Shokutaku Tsutaetai Ofukuro no Aji, Mama no Aji (The Tosa Table: Mother’s Home Recipes You Want to Pass On“ (Tosa Traditional Foods Study Group）

![Image](Not found)