Surimiage すり身揚げ
| Prefecture | Toyama (富山県) |
|---|---|
| Region | Chubu |
| Japanese name | すり身揚げ（すりみあげ） |
| Reading | Surimiage |
| Home area | All within the province. |
| Main ingredients | It's not just fish, it's fish. |
History and Origins
There are 500 species of fish and fish in Toyama Bay, and the sea's success has been flooded throughout the four seasons. "Streaking" with fresh fish is a delicious taste for rich people who have such rich fishing grounds. It's not familiar at home, and it's provided in many pubs for the good relationship with alcohol. It's a smooth food, and it's a favorite item from children to adults. The fish that wear them vary from time to time. There are other dishes that you can fry with only abrasives without any other ingredients, or you can mix them with onions, eggs, onions, onions, and other ingredients. It's also a simple dish that produces personality traits for families and stores. In the ice fair, "roogle" is called "shoeing" and, of course, is also used in the tools of the bowl and pot.
When It Is Eaten
They're eaten every season to use the fresh fish-snaps that they sometimes get. It's a dish that often appears at tables as a family dish, and it's also a regular menu for restaurants and so forth.
How It Is Eaten
The onions and carrots are cut and the gobow is cut into pieces. Sea cucumbers, melted eggs or egg whites on the fish's rails, mixed well with a tastey sauce or salt. I mix it with vegetables and pieces of flour. A spoon will do as much as a spoonful and will fry it with hot oil.
Recipe — Serves 4
Ingredients
- 200 g sardine
- 60 g nautilus
- 1 egg
- 100 g onion
- 40 g carrot
- 40 g burdock root
- 10 shiso leaves
- 1 pieces ginger
- 1 tbsp miso
- 1/2 tbsp potato starch
- oil for frying, to taste
Method
- The eagle has picked up its head, bones, and skin, and has lightly crushed it on a board. After it has been beaten, it will add pepper juice to it, and then it will be boiled.
- Put the potatoes in the dish, melt eggs, taste buds, and mix them well.
- Onion and carrots are rough and chopped, and gobows are cut into one centimeter long. I'll cut the leaves in half and not in half.
- Mix three and add a piece of flour.
- I'll put a spoon in the size of a spoon and then I'll fry it with 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.