Home / Osaka / Benizuikitoaburāgenotaitan
Benizuikitoaburāgenotaitan 紅ずいきと油揚げの炊いたん
| Prefecture | Osaka (大阪府) |
|---|---|
| Region | Kinki |
| Japanese name | 紅ずいきと油揚げの炊いたん（べにずいきとあぶらあげのたいたん） |
| Reading | Benizuikitoaburāgenotaitan |
| Home area | Fountain Province, South River Area |
| Main ingredients | Red, oil, oil. |
History and Origins
In fact, it's a foster potato stem, and in Kansai it's been known as a traditional summer vegetable. Among other things, it is produced centered around the spring and the south rivers where the stem stem is redish. The larger ones are about two meters tall, the leaves are about 70 centimeters tall, and they are rich in fiber, calcium, and potassium. Because of the strong ac, I put it on the vinegar water and then put it in a boil and then cook it after I remove the pot. It's a spongy food, and it's inside, so it's easy to taste, and it's often used in rice and stew. And I've made this red air into a stew with oil and steam. It's the usual glee with the red breeze. "Cooking" is a Kansai word for "boiled" in the language of the region.
When It Is Eaten
The blooms are in July and August, and when that time comes, the colorful reds will line the local resales and supermarkets.
How It Is Eaten
Add a freshly cut red tin, with a short slice of oil, but with flavored flavors such as soup and soy sauce.
Recipe — Serves 4
Ingredients
- 400 g taro stems
- 1 tbsp vinegar
- 1 aburaage (fried tofu pouch)
- Mix: 2 tbsp soy sauce
- Mix: 1 tsp sugar
- Mix: 2 tbsp sake
- 1 cups dashi stock
Method
- The red peas are peeled and put on (over the amount of vinegar water).
- A good amount of hot water is filled with 1 teaspoon of vinegar and is served with a red pepper. If it's in cold water, I'll put it in 20 minutes. Cut to the length of four centimeters. The fat ones are cut in half, and the water is cut out.
- Oiling is boiling water, oiling, and then cutting into short volumes and cutting off the moisture.
- When you boil it in a pot, it will be served with soup, red, hot oil, and boiling.
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.