Taro Root "Hittsumi" Gnocchi with Sesame Sauce
Taro Root "Hittsumi" Gnocchi with Sesame Sauce

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, taro root "hittsumi" gnocchi with sesame sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Taro Root "Hittsumi" Gnocchi with Sesame Sauce is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Taro Root "Hittsumi" Gnocchi with Sesame Sauce is something which I’ve loved my whole life.

Hittsumi is a dish found in the Hachinohe Area and the neighboring northern Iwate area. Hittsumi is a type of hand-pulled dumpling. It is a variant of a dish called suiton that is found in other places in Japan as well.

To get started with this recipe, we must prepare a few components. You can have taro root "hittsumi" gnocchi with sesame sauce using 5 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Taro Root "Hittsumi" Gnocchi with Sesame Sauce:
  1. Make ready 100 grams Taro root "Hittsumi"
  2. Get 2 tbsp "A" Wild sesame (or black sesame)
  3. Take 3 tbsp "A" Soy sauce
  4. Prepare 2 tbsp "A" Sake, mirin, sugar
  5. Get 1 tsp Sesame oil

Local favorites: a taste of place. Hittsumi is a local dish constructed from chicken, root crops and wheat dough. The name means 'pull and tear', which refers to the way the dough is torn into oval pieces before it is cooked. Hittsumi-jiru, also a popular classic Tohoku comfort food, is a chunky chowder-like soup which is served at happy community events.

Steps to make Taro Root "Hittsumi" Gnocchi with Sesame Sauce:
  1. Form the hittsumi into balls the size of your thumb and use a fork to press down in the center.
  2. Place Step 1 into a pot of boiling water and boil until they rise to the surface.
  3. Drain the water and rinse to remove the viscous texture. Drizzle with sesame oil and toss to coat each piece.
  4. Lightly roast the wild sesame (or black sesame) in a frying pan.
  5. Grind the sesame from Step 4 with a mortar and pestle.
  6. Add the "A" ingredients to Step 5.
  7. Arrange the taro hittsumi from Step 2 on a plate and pour the mixture from Step 6 over top to finish.
  8. Here is the recipe for the hittsumi: "Taro Root Hittsumi" - - https://cookpad.com/us/recipes/147175-taro-root-hittsumi-dough

Parboiled pinched noodles added to the soup tend to be firm and a bit chewy, the soup is chowder-like, brimming with bits of vegetable and meat. The hittsumi dumplings will float once they're cooked. Add the onions and parsley at the end and you're done! To weather the cold winter, locals warm themselves by eating hittsumi (wheat dumplings), made by kneading, stretching and tearing off bits of flour dough, which are boiled in a broth with © Tono City Tourism Association. Hittsumi, a local dish that is especially popular in the winter.

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