香川郷土料理+おまけのコロッケ Kagawa Local Foods + Bonus Croquette!

The other day I found a great website that introduces traditional local foods from all over Japan. Out of curiosity, I checked out Kagawa’s page to see what kind of recipes were there, and I was very surprised! Even after living in Kagawa for four years, there are so many local foods I have never tried! 

For today’s lunch, I thought I would try to make as many local foods from Kagawa as possible. First up, rice flavored with iriko dried sardines!  

First I made broth using dried sardines and konbu seaweed. Next I cut up all the vegetables: carrots, deep-fried tofu, daikon radish, taro root, and konjac. I also removed the heads and stomach area of 16 grams of dried sardines in order to add them to the rice.

I added rice to the rice cooker, poured in the dried sardine broth, stirred in some soy sauce, then scattered the vegetables and dried sardines on top. After that, all I had to do was push the “on” button!

The next recipe was konjac dressed in tofu and white miso dressing. People in Kagawa love white miso! I’ve never used white miso in tofu dressing before, so I was excited to give it a try!

The original recipe only used konjac, but I thought it needed a bit of color, so I added some kintoki carrots as well. The dressing was really good! I marinated the konjac and carrots in soy sauce, sugar and dried sardine broth, then mixed together 2 tablespoons of ground sesame seeds, half a block of tofu, 60 grams of white miso, 2 tablespoons of sugar, 1 teaspoon of light soy sauce, a little bit of salt. 

For the last recipe, I tried making “Manba no Kenchan”. I often see this vegetable at the grocery store, but I had no idea how to cook it until I found this recipe!

First I lightly boiled the manba, rinsed it in cold water, then squeezed out the excess water.

I cut the manba into 1.5 cm wide pieces, along with a sheet of deep-fried tofu. I wrapped half a block of tofu in a paper towel to get rid of excess water as well. 

I fried a few dried sardines in 1 tablespoon of cooking oil until fragrant. 

Then I added the manba, deep-fried tofu, and regular tofu, breaking it up into chunks.

Finally, I added 2/3 cup of dried sardine broth and 2 1/2 tablespoons of soy sauce, and continued frying until the liquid had reduced. After checking the flavor, I added 2 teaspoons of seasoned soy sauce at the end. 

For the main dish, I wanted to make horse mackerel marinated in a sweet and spicy vinegar sauce, but I couldn’t find horse mackerel small enough, no matter where I looked! Running out of time, I used leftover ground pork and potatoes to make curry croquettes. They may not be a local food from Kagawa, but curry croquettes were a delicious bonus!


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