Home / Saitama / Yatsugashiranokukinoitameni
Yatsugashiranokukinoitameni 八ツ頭の茎の炒め煮
| Prefecture | Saitama (埼玉県) |
|---|---|
| Region | Kanto |
| Japanese name | 八ツ頭の茎の炒め煮（やつがしらのくきのいために） |
| Reading | Yatsugashiranokukinoitameni |
| Home area | All within the province. |
| Main ingredients | Eight-head. |
History and Origins
The green potatoes and the green-headed stems were called "sniff," and the potatoes that dried them were once eaten extensively as food to preserve. Especially when there wasn't enough food, it was said that there were many occasions when people would cook, mix with rice, cook and eat. Also, it was considered good for the body of a woman, and it was called the medicine of the blood-blooded road. The eight-headed stem is harvested in autumn, and is peeled well and dried for preservation. When the weather is good and wind is hot, dry and dry, the stem will last for a year if it is cut into four-inch [3 cm] strips. We use it with water as much as we eat. Now, though the eight-headed stem is far out of reach, Saitama Prefecture is one of the largest eight-headed fields in the country, and it grows the original "eight-head" in all parts of the province, centered around Deeptown and Sudoku. "Source of the Albrey" has been known as a strong taste for anything, such as rice, rice, booze and so forth.
When It Is Eaten
When we ran out of food, we were eaten as a bowl of wine. In recent years, the stem itself and the dried-up stem have been difficult to obtain and less opportunities to eat at home.
How It Is Eaten
I'll put the dried potatoes back in the water overnight. We can cut it into size, which is easily eaten with any dish we eat, and roast it with oil that is heated in a pot. Add some flavors, such as wine, sauce, sugar, and sesame oil, and cook until you're no longer hungry. Sometimes they only use potatoes.
Recipe — Serves 4
Ingredients
- 500 g 乾燥した八ツ頭の茎 (水につけて戻したもの)
- 100 ml vegetable oil
- 60 g sugar
- 120 ml soy sauce
- 50 ml mirin
Method
- A dried eight-headed stem with a pair of scissors is cut to three-inch length. Wash well, wash well, change the water in the process, and take out about six hours.
- I'll make sure the moisture in the jugular stem is well cooked and cooked well in a pot of oil.
- Sugar, soy sauce, butter, and so on. I can cook it more.
- I'm going to put a hook on it and boil it until it's no more water.
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.