Shottsurunabe しょっつる鍋
| Prefecture | Akita (秋田県) |
|---|---|
| Region | Tohoku |
| Japanese name | しょっつる鍋（しょっつるなべ） |
| Reading | Shottsurunabe |
| Home area | All within the province, at the center of the coast. |
| Main ingredients | I'm going to have to do something. |
History and Origins
The "Slow Cauldron" is a dish made of rice with rice and honey in it. Since the coast of Akita is also Japan's most won fishing resort, since it will be in the early part of December, and Akita's northern coast is also Japan's favorite fishing resort, it is considered to be the familiar pot in the winter of Akita. The fish are salted and laid until the fish melt for over a year, and the fish are made mainly with honey. It's the traditional flavor of Akita Prefecture, which was woven as a flavor for sesame oil during the days when the oil was expensive. The name "Hatahata" comes from the name "the fish that normally lives in the deep waters of 500 meters, where the sea is rough and thunderous, and because of the presence of a large swarm of nearby waters only during the hatching season, and because of the ancient language of thunder. I'm sorry. I'm sorry. In the elegant taste of the honey plant, and in the fried fish's "Bruko", there is a sweet soup and a soft - to - eat flavor. Materials include tofu, onions, and cabbage, but in the stags of their birth, they simply eat honey- only juice.
When It Is Eaten
The winter period starts in December when the Hatterata is won.
How It Is Eaten
I'm going to cook the soup with a cloth, taste it, taste it, taste it, drink it, taste it, taste it, put in head, tail, and vegetables that have removed their entrails, and then boil them and boil them.
Recipe — Serves 5
Ingredients
- 10 hatahata (sandfish)
- 1000 ml water
- 15cm dried kelp
- Mix: 1 tbsp 1/2 miso
- Mix: 2 tbsp sake
- Mix: 2 tbsp mirin
- 4 tbsp しょっつる
- to taste to taste green onion
Method
- I'll put water and cloth in the pan.
- I'm going to wash and drain the head, the tail, the intestines.
- I'll cut vegetables, tofu and so on to the right size.
- If the pot is cooked, and you boil it up, add a broth of citrus A, and add a taste of your choice and add two and three.
- Once you've boiled up, the lid will be steamed and you'll get it done.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.