Kenbikiyaki けんびき焼き
| Prefecture | Okayama (岡山県) |
|---|---|
| Region | Chugoku |
| Japanese name | けんびき焼き（けんびきやき） |
| Reading | Kenbikiyaki |
| Home area | New Fair |
| Main ingredients | The leaves of flour and walrus. |
History and Origins
The plant was finished, and on June 1st of the old calendar, when the rainy season was over, farmers everywhere were off work. Also, on this day there will be many activities, including the beginning of the year's season and the entry of the year. During this time, farmers made a "knit-burn" that was wrapped in leaves and baked. We had heard that eating this would burn tired tendons on my shoulder and not let summer go. We all ate the "Schiki" with our whole family. We ground the newly harvested wheat into flour and ground it into flour, and put in garlic from Sola beans, and then put it in rows and then we cook it. Once, the leaves were planted in many houses and were easily obtained at this time of the year. It's a good combination of the natural benefits of the season.
When It Is Eaten
On June 1st of the old calendar, he called it "roccasite" and he was absent from work in every farmer's place. And this day, on the day of the year's break-in, or the end of the year, events such as "The Walking of the Apple" and "The Amako" were held, and "The Great Burns" were made and eaten.
How It Is Eaten
Add hot water to the flour and boil it. We spread out some rough flour a little bit and put a round pot inside and wrap it like a dumplings. We wrap the dumplings around the leaves of the walrus, and heat them until they are burned on both sides with a fried pan. There are ways to make flour by mixing white and eggs with flour.
Recipe
Ingredients
- 200 g wheat flour
- 10 myoga leaves
- 200 ml boiling water
- 40 ml water
- a pinch oil
- a pinch potato starch
- 140 g azuki beans
- 100 g sugar
- a pinch salt
Method
- The beans are soaked in water overnight and cooked until they are soft. (I've got the softness of my fingers to break down)
- I'll squeeze it down and add sugar and salt, then paste it up, and then roll it up.
- Put flour in a large bowl, add hot water, and mix.
- I put 40 ml of water in and rub lightly while looking at the ease. I'll be at normal temperature for about ten minutes.
- Put a piece of flour on your hand, wrap a stick in a piece of cloth that is 10ths of a square, make a dumplings, and wrap leaves in them.
- It's a little oil on the frying pan, and it burns both sides out of the middle with a low fire.
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.