Okomojinoaburaitame おこもじの油炒め

History and Origins

It's an essential ingredient for three meals. Among other things, we call the food prepared vegetables salted with citrus or citrus, and they are still loved. In particular, vegetable vegetables, from March to April, will be salted with each large and young stock, and will be salted with long and short-term goods, and will be packed in large quantities as a vegetable that can be stored all year round. What was thought to be delicious even if it is old-fashioned is, "Small-Bung-Boo." You can cut salt and roast it with oil. This dish, called "Founding the Habu," is easily made in the home and is known as a soul food. It is generally considered to have a high salt content, but the "coast roast" is a special way to use it after you have salted it, and it is also a good thing to expect salt reduction.

When It Is Eaten

Handmade in each home and eaten as rice. In restaurants in the province, eggs are often added to regular meals as incense.

How It Is Eaten

Salted vegetables are soaked overnight in water and washed and salted. If you narrow it down well, roast it with steam, taste it with sugar and soy sauce, add a little pepper. It's good to make sugar and soy sauce to match the salt in the vegetable. Sometimes you can add peppers for your favorite taste and use them as a flavor. Sometimes they'll be mixed with "Found Hot" for dinner, or with phagocyp or chajan.

Recipe

Ingredients

• 450 g salty Vegetables (古漬け)
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame seeds

Method

1. Salty vegetable plants wash in water and are salted overnight.
2. Cut it into pieces, roast it with steam, sugar, and soy sauce to taste. We adjust the amount of sugar citrus oil with salt in salt.

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.