Okkirikomi — rustic hand‑cut noodle stew of Gunma
Overview
Okkirikomi (おっきりこみ) is a hearty, regional noodle stew most closely associated with Gunma Prefecture. Broad, hand‑cut wheat ribbons simmer with seasonal root vegetables in a simple dashi base finished with soy or miso; the noodles are often cooked directly in the pot so their released starch thickens and lightly coats each strand.
Origins and History
The dish grew out of mountain‑farming communities where preserved vegetables and wheat were staples. The name is commonly explained as related to cutting noodles into the pot, though precise etymology and early records are Unverified. Okkirikomi’s variations reflect household economies: what was on hand—konnyaku, satoimo, daikon, dried shiitake—determined the pot.
Ingredients and Preparation
Core elements: wheat flour, water (sometimes a pinch of salt), a kelp/bonito or shiitake dashi, soy sauce or miso for seasoning, and chunky vegetables—daikon, carrot, satoimo (taro), gobo (burdock), konnyaku, and sturdy greens. Dough is rolled thick and cut into wide ribbons (roughly 2–4 cm), then added raw to simmering broth. Vegetables are added in order of hardness so daikon and gobo soften alongside the noodles. The pot hisses and steams as starch clouds the broth; miso versions give an earthy aroma, soy‑seasoned pots smell brighter and slightly caramelized.
Flavor and Texture
Taste balances vegetal sweetness from long‑simmered roots with savory umami of dashi and soy/miso. Texturally, the noodles are dense and chewy, less elastic than polished sanuki udon, with a slightly sticky surface that grabs broth. The finished bowl is warming and substantial: broth clings to broad ribbons, each bite alternating soft vegetable fiber and a toothy noodle.
How to Eat & Pairings
Serve piping hot in a deep bowl; lift broad ribbons with chopsticks and slurp to appreciate the broth‑coating. Accompaniments: crunchy takuan or lightly vinegared cucumber to cut starch; a handful of chopped negi for brightness. For drink pairings, a full‑bodied junmai sake or an earthy shochu complements the starch and root‑vegetable sweetness.
Where to Try It
Okkirikomi appears on menus across Gunma in family restaurants, countryside inns and roadside stations, especially in colder months. Small, longstanding shops in regional towns feature house recipes that vary meal to meal. Specific itineraries and addresses are Unverified.
Home Cooking Tips
Use a high‑protein flour for chew; roll dough thick and cut wide. Dust liberally with flour to prevent sticking. Add hard vegetables first, then raw noodles so they cook in the broth and thicken it. Taste and season at the end—miso loses aroma with prolonged heat. For vegetarian bowls, use kombu and dried shiitake dashi.
FAQ
- Is it the same as hoto? Related family resemblance (flat noodles in stew) but regional ingredients and seasoning differ.
- Can you make it ahead? Dough can be chilled; avoid finishing with miso until reheating.
- Where to buy noodles? Local markets in Gunma sell fresh okkirikomi noodles; otherwise use thick hand‑cut udon as a substitute (Unverified).