Tokushima Sobagome Zosui
Quick answer
- Total time
- 515 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 14
About this dish
From the mountainous Iya area of Tokushima, this zosui uses buckwheat neither as flour nor as noodles but as hulled whole groats, called sobagome.
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Local tradition ties it to the Heike, who are said to have planted fast-growing buckwheat on land where rice would not grow well. Chicken, chikuwa, konjac and carrot share the broth with the grains.
Ingredients
Instructions
- 1
Refrigerate shiitake in 200ml water and niboshi in 800ml water for 8 hours.
Slice mushrooms and strain both liquids.
- 2
Boil 120g groats in 960ml water for 10 to 15 minutes.
When about four times larger and tender, rinse cold and drain.
- 3
Cut 100g skinless chicken to 1cm and marinate in 1.25 tablespoons sake 10 minutes.
Cut carrot, konjac, and chikuwa to 1cm and slice scallions.
- 4
Boil both strained soaking liquids, add chicken and vegetables, and simmer 10 minutes until chicken is opaque and at least 74°C.
- 5
Season with soy and mirin, add cooked groats, and boil 2 minutes.
Top with scallion and serve before grains absorb too much broth.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「とくしまの郷土料理」（徳島県） · Checked: 2026-08-11
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