Unimeshi うに飯
| Prefecture | Yamaguchi (山口県) |
|---|---|
| Region | Chugoku |
| Japanese name | うに飯（うにめし） |
| Reading | Unimeshi |
| Home area | Jang-san. |
| Main ingredients | Uni. |
History and Origins
It's the Yamaguchi Prefecture-yak, the ocean-sharp treasure chest. (A survey of Sea Fishing) Mussaki and Bahuanni are washed away, and especially in the early spring and summer when fish are caught. The seaweed that feeds on sea sea seaweed is the best quality for the sea cucumbers, either sweet or smelly or moss. It's expensive food, and it usually doesn't go to the table. But he said he was acting like a "sustenance" in dealing with a dear guest. The "Susame" is a dish different from the one with raw sea cucumber on top of the rice and is a dish that cooks rice and rice together. It's a masterpiece where the smell of silk can spread and feel solid moss and sweets.
When It Is Eaten
The dish that was acted upon to entertain guests.
How It Is Eaten
Take rice and water for 30 minutes and soak it for about an hour. If you cut the rice water well, you can put it in a rice bowl, add new water, salt or soy sauce, mix it well, mix it up, and put it on top. When the lid is covered, the fire will burn in the middle, boil it until the hot water comes up, and wait for about two minutes. Turn off the fire and I'll leave it for 20 minutes. When the rice is ready, add three carved leaves and mix them thoroughly. It's finished with a cup of tea and a piece of sea cucumber.
Recipe — Serves 1
Ingredients
- 10 g fresh sea urchin (ムラサキウニもしくはアカウニ)
- 1 × 180 ml white rice
- 1 tsp sake
- 1 tbsp soy sauce
- 0.5 g kelp (konbu)
Method
- Put the rice in the bowl with the cucumbers and add a little less water and a lot of sake and soy sauce than you do when you cook your normal rice. Sometimes you can put the water back on and add a slice. )
- Sometimes you can add about 10 percent of rice raw seaweed just before boiling it over the fire and mix it with a finely cut nail for the increase of the staff.
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.