Home / Tokyo / Okutamawasabinotōkyōekkusumaki
Okutamawasabinotōkyōekkusumaki おくたまワサビのTOKYO-X巻き
| Prefecture | Tokyo (東京都) |
|---|---|
| Region | Kanto |
| Japanese name | おくたまワサビのTOKYO-X巻き（おくたまわさびのとうきょうえっくすまき） |
| Reading | Okutamawasabinotōkyōekkusumaki |
| Home area | Invert Tama Area |
| Main ingredients | (Laughter) |
History and Origins
The dish that was made from a piece of bread with a carved root bushel with a piece of pork. Deep mustard, one of EdoXXXXCQ146X vegetables, is a traditional food that grows in cold fresh streams near the source of the river Tama, characterized by soft, bitter, rich flavors that flow through the nose and is a traditional food grown from the footing age. It's also a brand-up pig developed at the Blue Pembros and is characterized by a fine, soft, and jussy look. This dish was won the highest prize in the "Creation Conquest Using In-Crime Forests" contest held in October 2011. It was born as a new native food in the interior. The Hijita Town, which developed, is an organization that works to make recipes for native dishes that are used to preserve foods from the time of the time of the trip to Tama, which reached more than 2006. It's said that the recipe for the "Toyo-X" roll of the walnut was completed because of the desire to make good use of the remaining ingredient after dropping down the deep fat straw that we eat in daily life. The recipe is simple, but the meat pork is very compatible. The new attempt to cut down and heat it by cutting down the wood and eating it raw was a great success, and it is a new native food that cannot be cut down to keep the land dry.
When It Is Eaten
More than ever before, in 2011, when the competition was won, it was slowly spread in Habu Town. It was eaten in each home and eaten as a welcome meal.
How It Is Eaten
Cut down the root and wrap it in a slice of Toyo-X. If you add oil to the pan and burn it until the fire is over, add some soy sauce and season it. Eat on the plate with the vegetables you like.
Recipe — Serves 1
Ingredients
- 20 g wasabi
- 80 g pork (TOKYO-X)
- 1 tbsp soy sauce
- 1 tbsp mirin
- Mix: 40 g cabbage
- Mix: 2 tomato
- Mix: 1 shiso leaves
Method
- We wash the roots thoroughly and cut them into pieces.
- Spread a piece of pork one by one, and wrap one in the core.
- Oil the hot fried bread, wrap the two together so that the meat is not cooked, and cook until the meat is cooked.
- I'll paste it with soy sauce.
- I took it out of the frying pan and put it on top of a chopped cabbage, a mini-tree, and a leaf.
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.