# Kusagina no Kakemeshi ｜ Our Regional Cuisines

**Cuisine Name**: Kusagina no Kakemeshi

**Region**: Our Regional Cuisines

## Main Lore Areas
Kibichuo Town

## Main Ingredients Used
Kusagina, rice, chicken, burdock root, carrots, shiitake

## History, Origin, and Related Events
Kusagina are the dried young leaves of kusagi, a plant which grows wild in the countryside. It has an incredibly strong smell, so you'll know it's there even if you're just walking nearby. When you harvest it matters; select egg-sized ones that are neither too small nor too large. In the central region of Okayama Prefecture, it's picked and dried in late May. To dry it, quickly blanch the freshly picked leaves, then run it under cold water to remove the scum. It will not taste good unless all the scum is carefully removed. Once the scum is removed, squeeze out the water and spread the leaves on a woven mat. Keeping it away from the rain, let it dry to bone-dry, and store it.A delicious way to eat kusagina is kakemeshi. Rehydrate the kusagina in water, slice it thinly, and saute in a generous amount of oil. Season it along with other ingredients, such as chicken, place on top of rice, our clear soup made from chicken bones over it, put blanched scallions on top, and enjoy. Kusanagi sauteed in oil can be enjoyed as a side dish seasoned with mirin, soy sauce, sugar, etc.

## Opportunities and Times of Eating Habits
Kusanagi can be stored, so it is made for events in all four seasons, and presented on ozen (four-legged tray for festive food).

## How to Eat
Rehydrate the kusagina slowly in water. Chop it thinly and saute in a generous amount of oil; season it along with sauteed chicken, burdock root, carrot, shiitake, etc. Put that on top of rice, pour clear soup made from chicken bones over it, put blanched scallions on top, and enjoy.

## Efforts for Preservation and Succession
Besides being served at restaurants, it is also eaten at home.

## Ingredients
- Chicken bones: 1／2 of a chicken
- Chicken meat (breast or tenderloin): 200g
- Kusagina (dried): 25g
- Carrots: 80g
- Burdock root: 80g
- Egg: 2
- Green onions: A little
- Rice: 200g
- [Seasoning] Chicken broth: 4 cups
- [Seasoning] Soy sauce: 5 Tbsp
- [Seasoning] Sugar: 2 Tbsp
- [Seasoning] Mirin: 1 Tbsp
- [Seasoning] Sake: 1 tsp
- [Seasoning] Salt: A little

## Recipe
1. 1. Let the kusagina rehydrate slowly in water overnight.
2. 2. Make soup by boiling the chicken bones for 2 hours. During this process, parboil the chicken meat by putting it into the soup; take it out once it has cooked through.
3. 3. Combine the seasoning to make the broth to be poured on.
4. 4. Quickly boil the rehydrated kusagina, chop it finely and saute in oil. Add just enough broth from 3 to cover the kusagina and simmer until the kusagina takes on the broth's flavor.
5. 5. Finely shred the chicken, and lightly season with the broth.
6. 6. Julienne the carrots and burdock root to pieces about 4cm long, and lightly season with the broth.
7. 7. Make thinly sliced omelet strips.
8. 8. Finely chop the green onions.
9. 9. Put rice in a bowl, and arrange the kusagina, chicken, carrot, burdock root, and eggs colorfully on top, and garnish with scallions in the middle.
10. 10. Pour the broth on top, mix, and enjoy.

## Provider Information
provider : Recipe source: Kibichuo Tourism Association

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