Episode 38: Local dishes using konjac [Kansai region edition] Bokkake / Hyogo

Episode 38: Local cuisine using konjac [Kansai Edition] Bokkake / Hyogo

This time, I'll introduce a local dish from Hyogo Prefecture that uses konjac.
When I looked it up, I found something called "bokkake," which is a local dish made by simmering beef tendon and konjac in a sweet and spicy sauce with soy sauce and mirin.

I looked into its origins in detail.
It is said to have originated in Nagata Ward, Kobe City, Hyogo Prefecture, after the war when food was scarce, as a way to make delicious use of beef tendons that were previously discarded.
The name seems to have originated from a corrupted version of the phrase "to pour beef tendons over something."
There are still restaurants in that area that serve bokkake (a type of stew).

Misawa, an udon restaurant located near Nagata Shrine (established 201 years ago, Nagata-cho, Nagata Ward, Kobe), has been serving bokkake udon as its signature dish since it opened in 1951.

After the Great Hanshin-Awaji Earthquake, Nagata Ward, which suffered the most damage, adopted "bokkake" as a local specialty dish for regional recovery.
That initiative led to it becoming known throughout the country.

It is popular as a snack to accompany alcoholic beverages, or as a topping for dishes such as okonomiyaki, udon, and curry.
It can be said that precisely because it is a dish loved by so many people, a variety of ways to enjoy it have emerged.

reference

HYOGO ODEKAKE PLUS+
https://www.kobe-np.co.jp/news/odekake-plus/news/detail.shtml?news/odekake-plus/news/gourmet/201811/11816071

Kikkoman Bokkake Recipe
https://www.kikkoman.co.jp/kikkoman/syouyu/amakara/p169.