Noppejiru のっぺ汁
| Prefecture | Saga (佐賀県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | のっぺ汁（のっぺじる） |
| Reading | Noppejiru |
| Home area | All within the province. |
| Main ingredients | Soy sauce, vegetables. |
History and Origins
The condiment of the stamen and the condiment of the stamen means that they add a dense concentration of citrus in one piece of flour. It is characterized by a large number of root vegetables, such as the mustard and the goubow. They were eaten on a daily diet, especially in winter, as a heat-heating item. It's also often eaten on days when people gather together, and the materials used to be used by the performance are different. For example, on the best days for celebration such as chicken, marriage and so forth, and on the dinner table, there is no meat, but a bowl of rice. Vegetables and other ingredients do not change the flavors of soy sauce or salt.
When It Is Eaten
In addition to being eaten daily as a soup to heat your body during the cold of winter, you are also eaten at the wedding feast. For Buddhist things, I put in a taste of rice and chicken when I celebrate. It's also possible to put a broom in such a nice seat as a wedding.
How It Is Eaten
Cut the vegetables, such as sweet potatoes, sweet potatoes, gobows, rencon, and so forth, into little eyes and boil them gently. The chicken, chicken, chicken, and so forth, will be cut into little eyes. So boil the ingredients with the sauce, and when the fire passes, taste it with salt and soy sauce, and cook with water-salted powder. Or you can boil it with such things as rice, chicken, chicken, and dried rice, or with citrus soup and wine and garlic. Sometimes you can put beans in a bowl to improve the color, or you can scatter glynnpieces to make it blue.
Recipe — Serves 5
Ingredients
- 300 g （1 blocks） tofu
- 200 g（4） taro
- 100 g（1） carrot
- 100 g（1） burdock root
- 70 g（1/10） daikon radish
- 70 g lotus root
- 70 g（1/3） konnyaku
- 6 g（3） dried shiitake mushrooms
- 1 tbsp potato starch
- 5 cups dashi stock
- 1 tsp salt
- 2 tbsp soy sauce
Method
- I'm going to cut it down. The dried - up shrimp is returned with water and is cut into slices.
- Gobo, Rincon, and have a lot of rice under the water.
- Put the ingredients in a stronger pot, add some juice, and cook until it is soft.
- With salt and silica, you can taste it, add a solution of water solution to the finish, and then make a plan.
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.