Houtou Stew with Rice Dumplings (Shiratama) | 白玉入りほうとうの作り方

(日本語のレシピは以下にございます。)

Houtou stew is from the Yamanashi Prefecture of Japan, and is a miso-based stew where the ingredients are stewed together with pumpkin. This stew is usually served with flat, thick houtou noodles, but today I have switched it around a little bit to add an autumn theme. This houtou stew contains little pumpkin-shaped rice dumplings that give a cute, festive touch to this delicious and warming stew.

Ingredients (serves 4)

DUMPLINGS
❤ 100g shiratama flour
❤ 100ml water
❤ 1/2 tsp cocoa powder

HOUTOU STEW
❤ 1/4 small pumpkin
❤ 1 carrot
❤ 1/4 Chinese cabbage
❤ 1 package shimeji mushrooms
❤ 3 sheets of aburaage (deep fried tofu pouches)
❤ 1-2 green onions
❤ 300g chicken thighs
❤ 8 cups water
❤ 2 tbsp Japanese bonito powdered stock
❤ 4-6 tbsp miso paste, to taste
❤ 3 taros (optional)

Directions
1. First, make the rice dumplings (shiratama). Gradually add water to a bowl containing the shiratama flour, and knead well until the dough becomes “as soft and firm as your earlobe”.
2. Divide the dough into 12 pieces. Take 1 piece of dough and mix in the cocoa powder, making a brown-coloured dough. Roll the remaining white dough into small, evenly sized balls. Shape into a pumpkin shape by making 6 vertical indentations on the sides using a toothpick or skewer. Using a small amount of the brown dough, stick it onto the top of each pumpkin as the stem.
3. Boil the dumplings in boiling water. Once they have risen to the surface, boil for one minute then remove from the pot and place in ice water to cool completely. Place them on a plate covered with plastic wrap while you are making the stew.
4. Next, make the houtou stew. Cut the pumpkin and taro (optional) into large pieces. Separate the shimeji mushrooms from their base, and cut the remaining vegetables, aburaage and chicken thighs into bite-sized pieces.
5. Add the water, stock powder, pumpkin and taro (optional) into a pot, and boil for about 5 minutes. Once the pumpkin has cooked through, remove half of the pumpkin pieces, and set on a plate.
6. Add the remaining ingredients (except for the green onion), and boil for about 10 minutes. Then add and dissolve the miso paste, return the cooked pumpkin to the pot, and top with the green onion and dumplings.
7. Pour the stew into a bowl to serve.

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だんご入りほうとうの作り方 材料(4人分)

白玉に
❤白玉粉                   100g
❤水                            100ml
❤ココアパウダー 小さじ1/2

ほうとうに
❤かぼちゃ                  1/4個
❤にんじん                     1本
❤白菜                         1/4個
❤しめじ                    1パック
❤油揚げ                         3枚
❤ネギ                      1~2本
❤鳥もも肉                   300g
❤水                            カップ8
❤だし                        大さじ2
❤味噌                大さじ4~6
❤あれば里芋                  3個

作り方
①まず、白玉を作る。白玉粉が入ったボウルに水を少しずつ加え、耳たぶくらいのかたさになるまで、よく練る。
②白玉生地を12等分に分け、その中で1個をココアパウダーと混ぜ、茶色いの生地を作る。残りの白玉を丸め、かぼちゃ形にする。爪楊枝や竹串で6本筋を入れる。かぼちゃの茎として、ココアパウダー入り白玉生地を少量かぼちゃの上に貼り付ける。
③沸騰水で白玉をゆでる。浮き上がってきたら、約1分間ゆで、氷水にとる。ほうとうを作る間に、白玉をラップした皿に置いておく。
④ほうとうを作る。かぼちゃ(あれば里芋)を大きめに切る。しめじは石づきを除き、残りの野菜、鶏肉と油揚げを好きな食べやすい大きめに切る。
⑤鍋に水、だし、かぼちゃ(あれば里芋)を入れ、約5分煮る。かぼちゃに火が通ったら半分に取り上げ、皿に置く。
⑥ネギ以外の残りの材料を加え、10分ぐらい煮込む。味噌を加え溶かし、取り上げたかぼちゃを鍋に戻し、ネギと白玉を入れる。
⑦ボウルに入れ、完成です❤

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One thought on “Houtou Stew with Rice Dumplings (Shiratama) | 白玉入りほうとうの作り方

  1. Pingback: Mitarashi Sauce for Rice Dumplings (Dango/Shiratama) | みたらし団子のタレ | ❤pankobunny❤

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