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Agemakiyubanonimono 揚げまき湯波の煮物
| Prefecture | Tochigi (栃木県) |
|---|---|
| Region | Kanto |
| Japanese name | 揚げまき湯波の煮物（あげまきゆばのにもの） |
| Reading | Agemakiyubanonimono |
| Home area | Sunlight City |
| Main ingredients | Hot Water Wave |
History and Origins
The "Found of Hot Water" is a dish that is boiled and flavored with a sauce and is typical of Sun-Sun City. It is said that the Buddhist monk who came home from Chinese school to prepare the connoisseur dish has spread across the country. The meat eaters have a long tradition of eating the eels, and it is believed that they have spread to the wicked. It's often used to be written "hygie" in general, but in the sun it's written "hy water wave." The "Sunwater Wave" that is made from using a gold bowl in the middle of the thin skin is characterized by a single drop of water that has been hung down on both sides of the gold bowl with a single drop of water, with a volume of thickness, and a wave of surface. "Found hot water" is a kind of dry dish, and its balance with oil is well - known as the taste of old age.
When It Is Eaten
The reed used for the festival of the spring and fall of the Sun-Tin-Aid is a long history in the sun. The hot hot water is the one that represents the sun's edge. It tastes thin and cooks, but it is cooked in pans and in wintertime. It's also essential to New Year's food and celebration. The "Sun of the Hot Water" has their own unique taste and is eaten by the mother for the first time in her entire life.
How It Is Eaten
Before you boil the rice, you start boiling it from the water. In that case, the lids used for boiling may be used in aluminum foil. If you use it with a twist, it will prevent the boils from breaking down. The "Found Water Wave" is a good way to drink to the juice, and the sauerkraut is a thin, moderate sweet. If you boil it on the day before eating, it will make the flavor more tasty. You can also use it for pans with oil.
Recipe
Ingredients
- 10 hot Water Wave
- 300 ml dashi stock
- Seasonings: 1/2 tbsp soy sauce
- Seasonings: 3 tbsp mirin
- Seasonings: 3 tbsp sugar
- ほうれん草等の青み野菜, to taste
Method
- The fried rice will be cooked in boiling water for about ten minutes with a weak flame. Put the pot down from the fire, pour the water gently from the top of the sink, hold it with a lid, and pour it out with a bowl. I must cut off the extra water.
- Put the soup and seasoning in another pot. In it you put one fried chicken, you drop it, and you can boil it for about 20 minutes with a weak flame to make it taste like a stopper.
- I'll wear blue vegetables made of garlic and green pines in color.
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.