Home / Okayama / Īdakononitsuke
Īdakononitsuke いいだこの煮つけ
| Prefecture | Okayama (岡山県) |
|---|---|
| Region | Chugoku |
| Japanese name | いいだこの煮つけ（いいだこのにつけ） |
| Reading | Īdakononitsuke |
| Home area | The Treasurer's City |
| Main ingredients | Good boy. |
History and Origins
A good daco is often taken in the Okayama Prefecture area around the subsidiary area of the Kasai City Island in the south. The fact that there are so many grainy eggs inside the body makes it known as "Sakiyako." The eggs are about five inches in size, and they contain about 500 eggs for each of them. Add salt and wash thoroughly, and then boil it after you have steamed. A good daco has ink, but a squid ink is not wanted, but it's said, "The good daco has ink." Some people eat all the ink in Okayama, but their small bodies have amazing inks, so when they chew, their mouth becomes black. It's said that when you taste ink, you can't forget it. But you're told that you eat ink, and you often remove it and cook it so that you don't break it.
When It Is Eaten
The boiling season is when you have eggs on your body in winter and usually eaten in Okayama.
How It Is Eaten
To get a damper, add salt and wash well with water. Instead of adding seasoning fees, I put water in the pot and boil the delicious daco with a weak flame. In the pot, you can put sesame oil, garlic, sugar, and water into the pot, boil it, boil it, and cook it. Once you're done, you'll burn it in the middle, close the lid, and cook it so that it doesn't harden.
Recipe — Serves 4
Ingredients
- 500 g octopus (イイダコ)
- 3 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sugar
- 2 cups water
Method
- I'll boil salt well to get some salt. Each foot is covered with a stain on the inhaler. I'll leave it in water after a good bath.
- I'm going to cut the octopus's feet down with a big root and then cut them into small pieces. This will make you soft.
- Put water in the pot and boil the octopus with a weak fire. It's easier to boil the octopus first without adding seasoning.
- Put boiling ingredients in the pot and boil them and put octopus in the pan. When you're up, you'll burn it in the middle, drop the lid, and cook it for about 20 minutes.
- I'll cut the pan.
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.