Home / Shizuoka / Sakuraebinokakiage
Sakuraebinokakiage サクラエビのかき揚げ
| Prefecture | Shizuoka (静岡県) |
|---|---|
| Region | Chubu |
| Japanese name | サクラエビのかき揚げ（さくらえびのかきあげ） |
| Reading | Sakuraebinokakiage |
| Home area | Shizuoka City |
| Main ingredients | It's called raw shrimp, or flour. |
History and Origins
All of the shrimp that are washed in the country are from the river bay. We live in a group in the 600 meters deep. The breeding season is June, and this time is a forbidden period to protect the resources, while spring fishing is in the early part of March, and autumn fishing is in the late 12th month of October. In fishing, only things floated during the night. Sakura shrimp fried not only near fishing ports, but also common in private homes throughout the state, and served in restaurants, many of which are well known as the Shizuoka Prefecture local food.
When It Is Eaten
It's been eaten over the course of almost every year. We eat it by either leaving the roasting as it is, or by using it as a bowl, or by using it as a snack. It's also made of raw shrimp and other dried shrimps.
How It Is Eaten
I'll fry raw shrimp with flour and water and 180 degrees oil.
Recipe — Serves 4
Ingredients
- 500 g shrimp
- 1 cups mitsuba (green onion)
- 1 cups wheat flour
- 120 g water
Method
- Mix three leaves and flour cut into the right size, fill in water, and mix in slowly.
- Put one on top of a stirrup and float with a 180 degree oil.
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.