| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Chicken cut small and simmered in soy sauce alone until the liquid has nearly gone, then folded through cooked rice.
Obtaining
Usage
Soy sauce and nothing else
This one does not take kaeshi. Soy sauce alone — no sugar, no mirin — is the whole point of the dish, so the soy sauce bottle goes in as it is. The bottle is consumed but the result is solid food, so the empty bottle comes straight back.
Three ingredients means the medium pot
Cut chicken, soy sauce and rice come to three, so the four-slot medium pot is the one that takes them. The small pot holds two and cannot. The cut chicken comes off the cutting board.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Soybeans
- Wheat
- Water Bottle
- Salt
In the real world
Takatsu no torimeshi belongs to the Takatsu district of Yachiyo in Chiba. Chicken thigh is cut to the size of a fingertip and simmered in a measured amount of soy sauce until only a little liquid is left, then stirred through rice straight from the pot. It came down through the farmhouses of Takatsu and is still made at home and at local festivals.
Differences in game
Simmering the chicken in soy sauce and then mixing it into cooked rice are combined into one pot step with the rice already added.
References and sources
- Takatsu no Torimeshi — Our Regional Cuisines — Recorded as a dish of the Takatsu district of Yachiyo — cut chicken thigh small, simmer it in the measured soy sauce until a little liquid remains and stir it through rice straight from the pot.