Dojōni どじょう煮
| Prefecture | Saitama (埼玉県) |
|---|---|
| Region | Kanto |
| Japanese name | どじょう煮（どじょうに） |
| Reading | Dojōni |
| Home area | I'm going to be in the eastern part of the country. |
| Main ingredients | Good. |
History and Origins
In Saitama Prefecture, where rivers are the source of the river, such as the Ryogi and the Tokugawa River, which is the source of the Fukuoka system, people have enjoyed the rich benefits of the river. Water fish such as eels, au, namas, and koi were eaten in stew and stew, besides with the stabs. Tada is easy to catch and when the water temperature rises, it will meet in the corner of the rice field, so you can hold hands. And in the end of September, when I dropped the water from the rice paddies, I set up a (single in the mouth of the water) to catch the fish. The caught dojoo can be fried with vegetables or boiled whole together. The thin ones, along with the vegetables, were boiled in the citrus juice, and the whole fat ones were boiled.
When It Is Eaten
It used to be a daily diet of rice paddies, which we caught from summer to fall and ate. From the nutrition of the rich, it was valued as a source of nourishment for the well-being of the baby and for the pregnant woman.
How It Is Eaten
I'll cook a little wine to keep me alive, and I'll boil it with sugar and soy sauce with the fish that I have put in the water. Sometimes it's done with eggs. The "knit pot" can boil the edge and eat all the bones and heads. There's the crackling of a piece of rice, the roasting of it, the cutting of it with a bowl of chicken, the boiling of it with an egg, the boiling of it with an egg, and the boiling of it with oil.
Recipe
Ingredients
- loach, to taste
- burdock root, to taste
- tofu, to taste
- long green onion, to taste
- 4、1、1、 to taste ） to taste 割り下
- sake, to taste
Method
- Put a sticker in a container, like a deeper container, and pour a bottle of wine into the bottom of the foot.
- If the engine stops moving, it will be cut down into another pot, then put a bowl in which it will sink, and then place it on a heavy fire.
- When it is boiling, it is cooked and cooked, with a chopped tofu or a long string carved into it, and cooked until the desired softness is completed.
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.