<Material>

Seven herbs of spring, rice, kelp, salt, sake, soy sauce, kudzu (potato starch)

<How to make>

As in the previous article, it is made in a clay pot, but put a 3 cm square of kelp into a clay pot with a diameter of about 24 cm, and add 7 cups of water and a little salt (not seasoning) to 1 cup of rice. make porridge

In the beginning, the rice is added to the pot while the water is boiling, but the pot is not covered. After 4 minutes while watching the rice dancing, turn the bottom over with a wooden ladle (peel off the sticky parts), then cover with a lid and reduce the heat to low.

It takes about 30 minutes from there

In the meantime, boil the nanakusa and squeeze to remove the moisture. Add a little salt to the chopped

It may be different from home from here, but I will make soy sauce.

Add 1 part of koikuchi soy sauce to 3 parts of dashi stock (I like bonito, kombu, or dried shiitake mushrooms) and add kudzu (potato starch) and a little sake (to remove the smell of kudzu) to thicken the paste. Sprinkle a little of the bean paste on top. It's a taste adjustment.

Be careful not to put too much soy sauce on it. After that, I also put salmon roe on it, but I don't think it's necessary because the direction will change a little.

<Supplement>

I grew up in a snowy country, so I knew there was nanakusa-gayu, but it wasn't until I got this job that I actually ate it.

Because it's buried in the snow and you can't see the grass! On the 7th at my parents' house, it was natto soup. It was so hot it was painful, but now that I think about it, I feel like it was hard to catch a cold.

If you want to increase the amount of nanakusa, you can use chopped daikon radish instead of seri or tin shiro and mix it in.