Ogōsandangojiru お嫁さん団子汁

History and Origins

The soup with the dough of dough made from dough is a dish of native food that is passed across the country as a "knap" and "Kinako" as well. In Yamaguchi Prefecture, the Bear's Hair County Tata distribution town on the Inland Sea in the south of the state is reported as "Creep's Seymour." In this area, it was prepared as a dish to feed your wife, calling her a masturbator. It was said that the wish was, "Let the soup bring out a lot of breast milk and the baby grow up healthy." In some areas, it is customary to change the shape of a baby according to the gender of the child. The difference between the various "knack" and "snap" in different places is that instead of putting dumplings directly in the boiled juice, you make pre-synges. If the flour is rolled, it will be ground into flour, cool water, and make dumplings, then it'll be good for the juices with a lot of vegetables. Also, in the country town of Tata, we use white pepper and finish it with a soft flavor.

When It Is Eaten

It's a dish where the mother's milk of the woman who gave birth often comes out.

How It Is Eaten

I add a little water to the dumplings' dust, and I fold them until they are solid in my ear. Put plenty of water in the pot, boil it, boil the dumplings, and then keep the dumplings in cold water. The Satoimo peels and puts it on salt water and takes the rice and cuts it open. We also cut up carrots, dichos, govors, and water-recovered dried sea cucumbers. Add freshness and vegetables to the pot and cook until the fire is over. When it's cooked, put in the dumplings that have been exposed to the cold water, and boil a boil and melt the taste buds. The last thing I want to do is scatter a mushroomed mushroom. It's important not to miss the flavor, but not to boil it after adding the flavor. You can also go quickly with the seams of Sattoimo.

Recipe — Serves 4

Ingredients

• 100 g glutinous rice flour
• 150 g pork
• 40 g burdock root
• 60 g carrot
• 80 g daikon radish
• 80 g onion
• 10 g dried shiitake mushrooms
• 1/2 green onion
• 1 tbsp vegetable oil
• 3–4 tbsp miso
• 4 cups dashi stock

Method

1. I'll make a dumplings. The rice flour is ground into a pot until it becomes soft.
2. Put plenty of water in the pan, boil it, boil it, boil it 1. and then keep it in cold water.
3. I cut pork and vegetables to the size that I can eat easily. The dried - citrus will be turned back in water and then removed and cut.
4. I can heat salad oil in the pot and roast pork. If the fire goes through, I can add gobows, carrots, dichoons, onions, and water back in order of dried peppers and roast them until it comes out.
5. Add raw soup and add two dumplings if you boil it. Once you've boiled up, you can turn off the fire and melt your skin. I'm going to scatter the last bit of blue thread I cut.

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.