46 25 くりつぼ
| Prefecture | Nagasaki (長崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | くりつぼ |
| Home area | He's from the riverside town and the east. |
| Main ingredients | And the chicken is also meat, carrots, chicken, chicken, chicken, chicken, chicken. |
History and Origins
The "scrolling pot" is a local traditional dish that has been eaten in riverside towns and in Toyoji. The "Ring" in the name comes from using the tools as a tool, and "Sing" comes from the fact that the bowl is designed for cooking. If you put it in a character, it'll be "sai."
When It Is Eaten
It's always been the food that was eaten during the festival, such as the house, and now it's one of the basic dish of cooking. However, some local restaurants provide regular menus.
How It Is Eaten
The seasoning is done with flour and soy sauce, but it is sweeter than the usual stew to add the sweet sauce of the pepper. Also, it is important to leave a simple taste of roots such as rice, carrots, lentils and so on. It's important to make cooking without overheating.
Recipe — Serves 4
Ingredients
- 200 g ring
- 80 g carrot
- 100 g lotus root
- 200 g taro
- 100 g burdock root
- 100 g konnyaku
- 80 g chicken
- 180 g atsuage (thick fried tofu)
- kelp (konbu), to taste
- 4 dried shiitake mushrooms
- 50 ml sake
- 10 g sugar
- 60 g miso (miso)
- 5 g dark soy sauce
- dashi stock (shiitake mushrooms), to taste
- 2 tsp oil
Method
- A threshold will wear skin and scabs. I'll cut carrots, potatoes and chicken into small pieces. We'll cut the stacks in small cuts. If you want to dry it, I'll put it back and cut it to a small size. I'll leave it with you because I use the boiling sauce when I boil the ingredients.
- It's a rough cut and a low cut, so it'll rip at a bite and it'll be dried in a pot. The cloth is quickly washed into a knot.
- Hot oil in the pot, roast chicken, add one or two ingredients other than grind, and then boil it in the soup.
- When you boil it, add a pinch, drink it, drink it, soup it, and cook it with a soy sauce. If the material becomes soft, we can turn off the fire and soak it in. The locals have frozen and made use of the process of harvesting, skinning, and quick salting. It also lasts longer if you put a stick in a plastic bag with water in it.
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.