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Kanpyōnotamagotoji 干瓢の卵とじ
| Prefecture | Tochigi (栃木県) |
|---|---|
| Region | Kanto |
| Japanese name | 干瓢の卵とじ（かんぴょうのたまごとじ） |
| Reading | Kanpyōnotamagotoji |
| Home area | All Tochigi Prefecture |
| Main ingredients | Eggs. Eggs. |
History and Origins
"The egg of the palm tree" is a local dish made of a product of Tochigi Prefecture. Tochigi Prefecture is a very good source of food to cover more than 90 percent of domestic production. He has expanded his cultivation for the volcanic ash and the hot summer climate, and is now made mainly in Utsunomiya City, upper trigawa, and Yuuki. Akira, when you cut the skin of your natori for a long time, you'll make it dry. This time, when I lost my good luck, I found that the soup was used as an egg of the palm. The best taste-free flavors are used in many other contributions as supplements.
When It Is Eaten
A busy farmer who has been made for a whole year as a simple and nutritious dish using a recipe that failed to be processed. Now they are known for their school meals as well as for eating at home, as well as for their use in the market.
How It Is Eaten
Put the cut paste into the melted egg and mix it well, and stir it in with the juice and flavor and stir it lightly. You can use a saucer besides a sieve. When you put an egg in, add enough heat to the soup. If you want to make a can of garlic a matter of choice, leave plenty of hot water and teeth.
Recipe — Serves 4
Ingredients
- 12 g kanpyo (dried gourd strips)
- 2 egg
- a pinch mitsuba
- 1/3 tsp salt
- 1 tbsp soy sauce
- 3 cups dashi stock
Method
- A cane is washed, salt is salted, and water is replaced. It's so firm that it's so strong that it's so hard to cut with your finger.
- Cut the steamed rice into about two centimeters, and put it in melted eggs and stir it well.
- Soup, salt, and soy sauce will taste it, and when you're boiling, put two in, and when the material is solid, you can stop the fire, make three leaves on top.
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.