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Gyuuten ｜ Our Regional Cuisines

  • Gunma Prefecture

    Gyuuten

Gyuuten

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  • Gyuuten
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    Image source: Yotsuji no Saika

  • Gyuuten
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    Image source: Non Profit Organization Gunma Food Culture Research Association

  • Gyuuten
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    Image source: Kiryu City

  • Main lore areas

    Kiryu City

  • Main ingredients used

    Wheat flour

  • History/origin/related events

    In Gunma, where wheat production is thriving, many dishes using wheat flour are enjoyed. Originally embraced as an alternative to rice, Gunma is widely recognized as a major wheat-producing region, leading to the diversification of local dishes using wheat flour. In this context, the prefecture has also witnessed the development and cultivation of its own wheat varieties.
    One such regional dish made in the heartland of wheat production is "Gyuuten," a popular everyday food in Kiryu City. "Gyuuten" is a dish reminiscent of "Okonomiyaki(=Japanese savory pancake)", where wheat flour is thinly mixed and then baked into an oval shape. The ingredients are similar to "Okonomiyaki", incorporating cabbage, Japanese leek, and other items mixed and cooked together. The name "Gyuuten" is said to originate from the sound, "Gyuu", when pressing it firmly on the griddle. With a few ingredients and easy preparation, "Gyuuten" has become a beloved snack enjoyed on various occasions.

  • Opportunities and times of eating habits

    In Kiryu City, silk textiles have been actively produced since around 1300 years ago during the Nara period. The Kiryu silk textiles gained significance, with instances such as offering flag silk to Tokugawa Ieyasu during the Battle of Sekigahara in 1600 at his command. Throughout the enduring history of silk textile production, women, who traditionally safeguarded their households, also engaged in work. Despite their busy schedules, "Gyuuten," a dish that could be quickly prepared, was not only served as a snack for children but was also consumed as a side dish during meals.

  • How to eat

    Mix wheat flour, water, and beaten eggs to create a well-blended batter. Add coarsely chopped cabbage and Japanese leek to the batter and mix. Spread the mixture in a frying pan to a size to eat easily. Press it firmly with a spatula while cooking, ensuring it's cooked through and has a golden brown finish. Once cooked, it's ready to serve. In recent years, there have been variations where sauce is drizzled on top, similar to "Okonomiyaki", and additional ingredients like sakura shrimp or cheese are incorporated for added flavor.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    It is casually prepared at home. Additionally, Kiryu City has made available online the recipes for modified "Gyuuten". Not only promoting familiarity with local cuisine, but they also introduce it as a snack that is easy to prepare and provides nutrients such as protein and calcium, especially when incorporating ingredients like sakura and cherry shrimp. The city continues to disseminate information to enhance awareness and appreciation for "Gyuuten".

RECIPE

Ingredients (1 servings)

  • Wheat flour (Cake flour) 150g
  • Japanese leek 2 pinch
  • Dried shrimp (Sakura shrimp) 1 pinch
  • Aonori (=Dried seaweed) 1 pinch
  • Water 60cc
  • Vegetable oil 1 tbsp.
  • Chuno sauce 1 tbsp.

How to cook

  • 1. Add water to cake flour and mix well. Then, add round-sliced Japanese leek and dried shrimp, mix again to create the batter.

  • 2. Heat salad oil in a frying pan, and cook the batter over medium-high heat.

  • 3. Flip the batter while cooking to brown both sides. Additionally, press it down with a spatula, creating the sound "Gyuu."

  • 4. On the frying pan, use a spatula to cut the batter into four pieces. Plate them, drizzle with chunou sauce, sprinkle with Aonori (=Dried seaweed), and it's ready to serve.

provider : Yotsuji no Saika

Recipes vary depending on the region and home.

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516