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


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)

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

❤ 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)

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)

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

❤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


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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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