Gatchonokarāge がっちょの唐揚げ
| Prefecture | Osaka (大阪府) |
|---|---|
| Region | Kinki |
| Japanese name | がっちょの唐揚げ（がっちょのからあげ） |
| Reading | Gatchonokarāge |
| Home area | Fountain Province |
| Main ingredients | (Sniffles) |
History and Origins
The fish that is often caught in the Osaka bay is about 10 cm long. Several species of fish, such as rodents and beesite melily, are called a bunch. It's said that from the fact that the food was so consumed by so much food, it became known by its name in the spring province. The typical dish in the bowl is so fried that it has long been known as a snack. It's now a very common product in the Haizhou region. It's a flavor of incense and a pleasant flavor that makes it so delicious that it's served to the wine bowl and eaten to the bone so much calcium is good for the children.
When It Is Eaten
It's spring to summer at the beginning of the day. At this time of the year, you can buy it at local sea-saurus resales and so on. It's enjoyed as a home dish. The menu is set at restaurants, such as pubs.
How It Is Eaten
I'll drop my head, remove my intestines, and I'll open my tail along the bone with a "Magic" with salt, then I'll put a smudge on it, and then I'll float the dough.
Recipe — Serves 4
Ingredients
- 20 がっちょ (メゴチ)
- explosives, to taste
- salted pepper, to taste
Method
- I can put down three bottles and pretend to be a salt pepper.
- I put a piece of flour on it, and I picked it up half a minute with 180 degrees oil, and finished 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.