Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, taro root "hittsumi" gnocchi with sesame sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Have you heard of local dish "Hittsumi" in the Tohoku region? It is a simple traditional soup using flour. The texture of the dough is similar to gnocchi, although gnocchi is round whereas hittsumi is flatter.
Taro Root "Hittsumi" Gnocchi with Sesame Sauce is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Taro Root "Hittsumi" Gnocchi with Sesame Sauce is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have taro root "hittsumi" gnocchi with sesame sauce using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Taro Root "Hittsumi" Gnocchi with Sesame Sauce:
- Get 100 grams Taro root "Hittsumi"
- Make ready 2 tbsp "A" Wild sesame (or black sesame)
- Make ready 3 tbsp "A" Soy sauce
- Get 2 tbsp "A" Sake, mirin, sugar
- Take 1 tsp Sesame oil
Local favorites: a taste of place. Hittsumi is a local dish constructed from chicken, root crops and wheat dough. The name means 'pull and tear', which refers to the way the dough is torn into oval pieces before it is cooked. Hittsumi-jiru, also a popular classic Tohoku comfort food, is a chunky chowder-like soup which is served at happy community events.
Instructions to make Taro Root "Hittsumi" Gnocchi with Sesame Sauce:
- Form the hittsumi into balls the size of your thumb and use a fork to press down in the center.
- Place Step 1 into a pot of boiling water and boil until they rise to the surface.
- Drain the water and rinse to remove the viscous texture. Drizzle with sesame oil and toss to coat each piece.
- Lightly roast the wild sesame (or black sesame) in a frying pan.
- Grind the sesame from Step 4 with a mortar and pestle.
- Add the "A" ingredients to Step 5.
- Arrange the taro hittsumi from Step 2 on a plate and pour the mixture from Step 6 over top to finish.
- Here is the recipe for the hittsumi: "Taro Root Hittsumi" - - https://cookpad.com/us/recipes/147175-taro-root-hittsumi-dough
Parboiled pinched noodles added to the soup tend to be firm and a bit chewy, the soup is chowder-like, brimming with bits of vegetable and meat. Sauce Katsu-don Pork Cutlet Bowl (Fukui-wide). Seiko-don (the area from Mikuni to the Echizen Octopus Shabu (Wakkanai City). Wanko Soba Noodles (Morikoka City However the noppe soup of Nara is made on taro with boiled horseradish, garlic, burdock root and. Hittsumi-jiru A dish representative of Iwate prefecture, the star of hittsumi-jiru is the pieces of dough that have been pinched into wide, uneven strips of uniquely chewy goodness.
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