Ebidaikon えび大根
| Prefecture | Tochigi (栃木県) |
|---|---|
| Region | Kanto |
| Japanese name | えび大根（えびだいこん） |
| Reading | Ebidaikon |
| Home area | Tochigi Prefecture South |
| Main ingredients | Hey, river shrimp. |
History and Origins
In the southern part of the state where the river shrimps are caught when it gets cold, winter food is made when you hear frost. Relatives and children who left the house also gathered together at the Wednesday festival, where there were also rice, soup and cicadas made up of rice, garlic, and so on. In the area around the Tokui and Swan region in the southwest of Oyama City, a large number of caught river shrimps went for business. When the shrimp is cooked, they turn red, meet with the white of the bowl, and are added as a gift to the celebration table. The river shrimp used on the radish is "also called a periwinkle shrimp." As the grass on the bank of the river dies and becomes cold, there is no place for shrimps to get cold. Instead of dead grass, they tie the reeds together with ropes, and they hold the edge of a rope about a meter to the shore so the shrimp can get near. I'll catch the shrimp that's been stuck in that trap. The river shrimp and the "Hungomi" that boiled the winter bowl so gently and gently were part of the dinner meal. The "river shrimp" is the name of all the fresh water rivers and shrimps in the lake, such as sea shrimps and sea cucumbers, and can be eaten even by the coconuts, cucumbers, and boiling dishes. Today, cherry shrimps are often used instead of river shrimp.
When It Is Eaten
It was originally designed to serve as a feast for events and celebrations, besides the juniper, who prays for the safety of the boat and the river to be calm. In general families, they sit at tables as a everyday dish, but today cherry shrimps are often used for use.
How It Is Eaten
The sauce is cut in half and cut in half and then boiled down. If you have any rice juice then I'll boil it down with it. I've been boiling the pot for a while, but I've been boiling the rice until I've cleared up the river shrimps, water, sugar, and soy sauce. It would be nice to boil slowly with a weak fire so that it will taste good. If there are no river shrimps, you can use them.
Recipe — Serves 4
Ingredients
- 10cm daikon radish
- 1/3 cups） 40 g river shrimp
- Seasonings: 1 tbsp sugar
- Seasonings: 2 tbsp sake
- Seasonings: 1 tbsp soy sauce
- 160 ml water
Method
- I'll peel the skin, cut it two centimeters thick or cut it in half a month, and boil it slowly.
- I'll put in a pot, a bowl, a river shrimp, water and flavored food, and cook it until it tastes good.
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.