Dojōjiru どじょう汁
| Prefecture | Tochigi (栃木県) |
|---|---|
| Region | Kanto |
| Japanese name | どじょう汁（どじょうじる） |
| Reading | Dojōjiru |
| Home area | Tochigi Prefecture Plains |
| Main ingredients | It's a little bit of a trick. |
History and Origins
"Syoi" is one of the dishes that we usually cook in summer. They were eaten to survive the heat in the harsh summer. Tochigi Prefecture, with a high temperature difference in inland climate, is extremely hot in summer and winter is hot in winter and cold in winter. The river fish that were caught in the interior of the sea were a valuable source of protein, and before the water moat was built on concrete, it was a close - knit fish that was seen in the area around the Miyagi. A farmer who cooks rice cooked rice with a lid on the rice paddies in the summer, picked it up, and ate it with milk. For the little child, the parents were shaving and feeding him. If you wrap your left hand under the back of your head, and lean from under your head to the tail with your right palm, you'll be clean and easy to eat.
When It Is Eaten
In some parts of the country (Utsunomiya City) the gravy of Yasaka's festival lunch, which takes place in the heat of July from ancient times. If you feed on the hot summer heat, which tends to lose your strength, you are happy when you eat it, and if you eat whole juice is a source of calcium, which is often scarce.
How It Is Eaten
After we have cut out the rice, we put the wine in the pot, in the pot, in the pot, in the pot, with a little oil, and then we stop the fire. Put the gurney in and add the melted egg. It's good to add some noodles and eat them. There are such things as salted, boiled, and boiled rice, but lye is the easiest way to eat.
Recipe — Serves 4
Ingredients
- 300 g loach (やや小さめのもの)
- 1/2 burdock root
- 1 onion (中)
- 100 ml sake
- a pinch soy sauce
- 1 egg
- 4 cups water
Method
- You can keep your purchase going, but you can still keep it as it is, but you can cut it into a container containing water, make it boil up enough mud, put it in a pot, put it in a pot, and then put it in a bowl of wine.
- Add water, add a carved, tapered bowl, and add molten eggs when boiling.
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.