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Ankōnotomoae あんこうのとも和え
| Prefecture | Fukushima (福島県) |
|---|---|
| Region | Tohoku |
| Japanese name | あんこうのとも和え（あんこうのともあえ） |
| Reading | Ankōnotomoae |
| Home area | I'll bet you're right. |
| Main ingredients | Oh, yeah. |
History and Origins
Let's meet in the winter. Even fish that have nothing to throw away are often eaten not only themselves but also their livers. It's a good catch in Fukushima, especially in the good cities and the Yucatakis. It's known as the fishing grounds. The native food that is eaten often in Yuyang City is "can be eaten as well." I make a boiled rice with a bowl of green liver and taste and sugar. It is believed that in the surrounding fishing villages, the mushrooms were easy to obtain, so they were made from the bush only, but in some areas they were made with large quantities of cut-and-cut roots for the added bush. By the way, in the nice city, we have friends, as well as a bowl and so on. All of them are typical native food, which allows them to get to their heart's content.
When It Is Eaten
It is said that in the past, it was eaten during the time of the rice planting in May. When the plant was finished, I was acting and working as a treat to the people who made and helped me with the food. Compared to the winter season, they say their livers are relatively small, but they can be eaten well in May. In addition to wintertime, which is now mainly the season of winter, which is the season of frequent harvests, the products are eaten annually. I usually eat as a bowl of rice and a bowl of wine.
How It Is Eaten
I'll cook the candy lightly in fried bread, add a taster and sugar. This is cut to a small size and boiled into a bowl of rice, dried, dried, and mixed with a bowl to finish. It's the point that after boiling, it's kept cool and not soaked in water. It's also a point to make a quick cook while flying water, since it's hard to cook when you're too hot.
Recipe — Serves 4
Ingredients
- あんきも 卵大くらい (あんこうの肝臓)
- 1 あんこうの肉 手のひら
- 4 tbsp miso
- 1 tbsp sugar
- 1） 切り干し大根 ひとつかみ
- salted wakame, to taste
- a pinch sake
Method
- I'll cook all the meat in one bite.
- The large root will be brought back in water and then cut into two centimeters long.
- I'm not going to cut it into any size, but I'm going to drain it.
- Put the garlic in the pan, and cook it lightly, and cook it for a couple of minutes, so as to add a taste and sugar.
- Cut into it, cut into it, cut into it, meat from the bowl, stir up and mix. *When you're doing a little hard carving, you should spread it out with wine and boil it.
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.