Home / Yamaguchi / Fugunokarāge
Fugunokarāge ふぐの唐揚げ
| Prefecture | Yamaguchi (山口県) |
|---|---|
| Region | Chugoku |
| Japanese name | ふぐの唐揚げ（ふぐのからあげ） |
| Reading | Fugunokarāge |
| Home area | Sub-division, Kyushu. |
| Main ingredients | Hmm. |
History and Origins
As for the best product of Yamaguchi Prefecture, the first one is the winter flavor. A hemorrhoids vary from species to species, but usually they have a deadly poison in the eggs and the liver. Only those who have the license of a cook who has a fast cook's license for each state of the city are allowed to do so, but in Yamaguchi Prefecture, where good fisheries are near and there are long - burning foods, there has been a safe and safe way to remove the poison. The best fish used in a "sniff," sometimes called "sniffing" or "sniffing pot," is known in Kansai. Also, in the Tohoku region, the mague with its unique tooth and sweet taste is often washed away. Also, such cheap things as white savage are being washed away, which is often turned into "snack-up" The "Hu-Hu-o-o" is an exquisite treat with a flavored flavor and a freshly fried bowl, with oiled dishes, with a saxophone flavor, and a combination of a soft bowl. In homes and pubs, white - fured fugus are used, but in cooks with "sniffing" and "sniffing pot" are often used.
When It Is Eaten
The "Hu-ha-ha-ha-ha-ha" with cheap white savage is a daily dish served at home and in the liquor store.
How It Is Eaten
I'll put a low taste in my absent white sabbafang with soy sauce, wine, salt, etc. Cut water, flour, or flour, and float with hot oil. When the fire goes through, we'll take it from the oil, cut it well, and then put it on the plate. It's also sold like a child or frozen product that can be made just by fried.
Recipe — Serves 4
Ingredients
- 200 g ふぐ ※必ずふぐ調理師の免許を持つ人が調理したふぐのむき身をご使用ください。 (むき身)
- potato starch, to taste
- vegetable oil, to taste
Method
- Wash your body well and wipe out the moisture.
- Cut the fins and cut them into small pieces.
- Fill one-bed, three-legged minutes with 180-° C oil, and then burn it. Eat with lemons, salts, poppy, and so on.
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.