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Shiroebinokakiage 白えびのかき揚げ
| Prefecture | Toyama (富山県) |
|---|---|
| Region | Chubu |
| Japanese name | 白えびのかき揚げ（しろえびのかきあげ） |
| Reading | Shiroebinokakiage |
| Home area | Toyama City, Flood City. |
| Main ingredients | You know, shrimps, onions, carrots. |
History and Origins
In the Gulf of Toshiyama, where water supplies are abundant with a combination of characteristic terrain and different properties of seawater. White shrimps that live in the deep are called "The Jewels of Tokuyama Bay" and are caught in the country only by the mountains of wealth, and the main fishing ports are two ports in the harbors of New Zealand, Iwazu. It's also named Toyama Prefecture. The shrimp used to be used mostly for drying and taking out whole shells. The improvement in freezing technology made it easier to become fresh and to remain fresh, and the delicious white shrimps with a good sense of taste and grace were resuscitated. It's popular in restaurants as a knife or a sushi, but in homes it's also known as a "sniffing white." The white shrimp, which has a soft, shiny surface, is a cherry and is able to taste its own unique sweets. It's also a feature that it doesn't turn red even if you go through a fire like other shrimps.
When It Is Eaten
The fishing season is fixed, and it's in April, but after being flooded, you can enjoy it all year long because it's frozen fast while it's fresh. That's why it's made in homes and restaurants every season.
How It Is Eaten
The white shrimp's head and beard and tail are cut off. The onions will be cut and the carrots will be cut into a thousand. When the eggs are melted in water and added to the condensation, and the onions and carrots are mixed in, they are mixed with a little shrimp and salt. I'm going to put the right amount in a tree, and then I'm going to put it in oil. It's important to keep oil at a constant temperature, not at high temperature, and to thin off the clothing and float it. If you blow all the shells, you can enjoy the fragrance.
Recipe — Serves 4
Ingredients
- 80 g shrimp
- 100 g onion
- 25 g carrot
- 25 g green beans
- as needed oil for frying
- 1/2 wheat flour
- as needed egg
- a pinch salt
- a pinch sake
Method
- White shrimps wash themselves with water and cut off their moisture.
- The onions are cut, the onions are cut. I'll keep the carrots cut.
- Put a little flour in the bowl, salt, a little wine, a half eggs, a hundred meters of water, and mix it with a smooth mixture. Even if I put in a drink, it's delicious.
- Put oil in a bowl of rice, and when it reaches 170 degrees Celsius, I will put three on a ball, and set it up like a white shrimp with flour on top of it.
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.