Kujiranotatsutāge くじらの竜田揚げ

History and Origins

In the mountainous region facing the north side of the Chugoku region, there is a custom of eating whales in moderation, with the wish "eat big things and get old big," and "eat big things and pay off demons." XYamaguchi Prefecture, among other things, is an old-fashioned relationship with whales. In particular, the main gate was an old whale's history. It thrived with whales until the fishing was finished in Meiji 4310. I still believe in the whale that has brought prosperity to the people, and the law is being passed every year. Also, since the Edo and the port of the North Postship, the sub-conservative has served as "Control base" for sending whale meat, oil, and so on through the subdivisions of the long gates and plywoods to Kyushu, North and XXQQ152X. The real connection was during the Edo, when the sea trade became popular. Not whalers, but fishermen who funded, funded and distributed their wealth and distribution. It was also a consumption area, so the whale culture is rooted. In 1958, there were said to be 25 different kinds of whale food in the ocean fishery Regiment restaurant. I wonder if the nationally famous menu with such whale food is "Fooling Dragons" It's not widely used in postwar school meals, but it's a ceremony called "the champion of the feeding world." It's a dish that has been cooked in red and then fried, and it's delicious enough to bite. It's a gift that's loved even at the restaurant at downstairs.

When It Is Eaten

Yamaguchi Prefecture is eaten as a everyday household food because whale meat can be bought at the supermarket. There are also areas where people have the habit of eating moderately.

How It Is Eaten

The whale meat is cut into about five millimeters thick, and then put in half an hour of seasoning with a mixture of soy sauces, soups, sugars and peppers. When it has a low taste, cut the meat juice well and slice the dough. Hot oil at 170°C will give you about three minutes to lift your breath.

Recipe — Serves 4

Ingredients

• 250 g くじら赤身肉
• Mix: 2 tbsp soy sauce
• Mix: 1 tbsp mirin
• Mix: 1/2 tsp sugar
• Mix: 1/2 tbsp ginger juice
• potato starch, to taste
• oil for frying, to taste

Method

1. The roast is cut into a five-millimeter thickness, mixed with a sieve, and put 30 minutes in the refrigerator to make it taste better.
2. It's a very simple process.
3. I'm going to make it easy to lift three minutes with 170 degree C oil without opening up.

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.