# Ohira ｜ Our Regional Cuisines

**Cuisine Name**: Ohira

**Region**: Our Regional Cuisines

## Main Lore Areas
Iwakuni region

## Main Ingredients Used
Ingredients: Renkon (lotus root), satoimo (Japanese taro), chicken

## History, Origin, and Related Events
One of the most famous foods in the Iwakuni region is a dish called “Ohira”―so named because it is served in a large, flat lacquer ware bowl (the term “Ohira” is a combination of two characters―“o” which means large, and “hira” which means flat) topped with a lid. It is a hearty stew featuring ingredients such as chicken, satoimo, renkon, nagaimo (Chinese yam), shiitake mushrooms, gobo (burdock root), and koya-dofu (freeze-dried tofu), and served with plenty of broth. It is a dish often served during large gatherings, such as ceremonial occasions like weddings and funerals―and in such instances, the Ohira bowl can have a diameter as large as 50 cm.Traditionally, the contents of the Ohira are served up in small plates to individual diners. Since it is a lightly flavored, soup-based dish, it is common to consume both the ingredients and the broth together. Together with the luxurious and decorative “Iwakuni Sushi,” Ohira is considered an essential culinary element in celebratory events.

## Opportunities and Times of Eating Habits
It is often served during ceremonial occasions that involve the gathering together of large numbers of people, such as weddings and funerals.

## How to Eat
To make Ohira, first cut the chicken meat, satoimo, renkon, carrots, dried shiitake mushrooms (rehydrated), blanched konnyaku, and atsu-age (thick deep-fried tofu) into bite-sized pieces. Heat salad oil in a pot and sauté the chicken. After the chicken has cooked, add the other ingredients and continue to stir-fry. Add enough water to submerge all of the ingredients. Remove any scum that forms as it boils, and simmer until the ingredients become tender. Season with sugar, mirin (sweet sake), sake, and soy sauce. The vegetables used in this dish are primarily seasonal roots. The chicken and vegetables will produce a natural broth, but if the flavor is too thin, adding instant dashi stock granules can enhance the taste.

## Efforts for Preservation and Succession
Ohira is a popular dish in many households, but it is also served in restaurants and other establishments. It is also occasionally served during school lunches as a way of preserving the taste of local culinary traditions.

## Ingredients
- Renkon (lotus root): 80g
- Satoimo (Japanese taro): 320g
- Dried shiitake mushrooms (rehydrated): 8g
- Gobo (burdock root): 24g
- Konnyaku: 1／3 sheet (70g)
- Carrots: 40g
- Minced chicken meat: 80g
- Abura-age (twice-fried tofu): 1／2 sheet (10g)
- Koya-dofu (freeze-dried tofu): 1／2 sheet (7g)
- Oil: Small amount
- Dashi broth: 600 - 800cc
- Sugar: 1 teaspoon
- Sake: 1 teaspoon
- Usukuchi (light) soy sauce: 30cc
- Salt: 1 tablespoon
- Mirin (sweet sake): 1 tablespoon

## Recipe
1. 1. Peel the carrots, renkon, and satoimo, and cut into random chunks. Rehydrate the dried shiitake mushrooms in water, and cut into large, random chunks. Cut the gobo into random chunks and soak in water. Tear the konnyaku into pieces by hand, and blanch in boiling water.
2. 2. Sauté the chicken meat in oil, then add the other ingredients, starting with the hard-textured ones first.
3. 3. Add enough dashi broth to submerge the ingredients, and simmer. Blanch the abura-age in hot water, and cut into pieces. Rehydrate the koya-dofu and cut into 1 cm pieces.
4. 4. Once the ingredients have cooked, remove any scum, then add the satoimo and abura-age, and season to taste. Finally, complete the dish by adding the koya-dofu.

## Provider Information
provider : Recipe provided by: A nutrition instructor in Yamaguchi City.

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