Home / Hyogo / Kōyadōfukotoyasainonimono
Kōyadōfukotoyasainonimono 高野豆腐粉と野菜の煮物
| Prefecture | Hyogo (兵庫県) |
|---|---|
| Region | Kinki |
| Japanese name | 高野豆腐粉と野菜の煮物（こうやどうふことやさいのにもの） |
| Reading | Kōyadōfukotoyasainonimono |
| Home area | (Crowd) |
| Main ingredients | (Singing) (Singing) |
History and Origins
Hano Tofu powder is a powder that comes out in the process of making phono-tofu and is also called edema. The flour and carved vegetables that have been boiled are often eaten as household food in many cities. The production of Hanono Tofu in many large cities began in 1852 when Daimonmura, Daimonmura, learned how to make it in Hagoyama and began to produce it after his return home. Then, during the Meiji era, demand increased as a military dryer in the Saiji war and the Sun War, and manufacturers increased to about 90. By the age of Shoichi, it was one of the largest production sites in Kansai. Now only one manufacturer is left in town.
When It Is Eaten
It's almost eaten at home, not out. Especially in the homes of the Yuyu district of Riku, where there is the only high school tofu seller in town.
How It Is Eaten
After cutting small pieces of chicken, carrots, lentils, gooeys, and so on, as your favorites, you can boil them with oil, then boil them in soup, sugar, oil, and so on. I'll add phono-tofu to the end, twist it, cover it, and then steam it a little.
Recipe — Serves 5
Ingredients
- Mix: 40 g chicken
- Mix: 20 g carrot
- Mix: 20 g burdock root
- Mix: 20 g lotus root
- Mix: 1（3 g）… dried shiitake mushrooms
- Mix: 50 g konnyaku
- Mix: 15 g chikuwa (fish cake tube)
- Mix: 1/3（6 g） aburaage (fried tofu pouch)
- 1 tbsp oil
- Mix: 23/4 cups（550 ml） water
- Mix: 3 tbsp mirin
- Mix: 1 tbsp sugar
- Mix: 3 tbsp soy sauce (薄口)
- 100 g（1 packets） tofu powder, Hatake
- 青ねぎ 少量 (小口切り)
Method
- I'll cut the ingredients for a cholithana to be about a half-inch.
- Put oil in the pot and cook the ingredients for the citrus.
- It's a B-b sauce, and I'll cover it up and boil it in a low-frequency fire for ten minutes.
- (For five minutes, cook as much soup as you can leave.)
- It's on a vessel and it scatters the blue.
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.