Ashiteibichi 足ティビチ
| Prefecture | Okinawa (沖縄県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 足ティビチ（あしてぃびち） |
| Reading | Ashiteibichi |
| Home area | All within the province. |
| Main ingredients | Pig feet. |
History and Origins
The word "tweets" is a dish that has been cooked long with the feet of a pig called "tiplatice" in Okinawa's language, and the dakní diknicon, because it contains a lot of softness and gelatinity, and is especially liked by older people and women who expect to prevent and be good for the sake of aging and beauty. Chimgram's unique flavor is delicious, and his exhilarated food and texture are a very fine feature. In Okinawa, where Okinawa was proud of its long life, there is a belief that it is a source of medical food and that it is an "emergency complement." The idea of "separation" is that eating certain parts will improve the same parts of your body. If you have a bad internal condition, eat your internal organs, if your leg is in trouble, eat your pig feet, or you eat your lungs for asthma.
When It Is Eaten
Once used as a court dish, we are now known as folk food.
How It Is Eaten
The pig's feet are lightly baked, washed, washed, and boiled in boiling water. Dried cloths are turned back in water, cut in half, cut in half. I'll cut the dichon in half a month or so, and then boil it down. Put water in the pan, pig feet, cloth, and dicon in the pot, and put it on the fire. When it is boiling, it will be lighted and cooked for about three and a half hours until it is soft enough to pass through with an ac. The cloth and the dichon that have become soft along the way are taken out. When the pig's feet are down, we can put a cloth and a dacoon back on the table and taste it with salt and soy sauce. I'm going to put on some peppers for your taste.
Recipe — Serves 4
Ingredients
- 4 豚足 (チマグー)
- 1 kelp (konbu) (乾燥)
- 6cm daikon radish
- 3 tbsp brows
- 10 cups water
- salt, to taste
- soy sauce, to taste
- ※下茹でする水は分量外 (ひたる位)
Method
- The pig's feet are cooked, washed, boiled, boiled with boiling water with foam, and boiled with water (as much as a pig's foot is soaked) and boiled for about 20 minutes.
- The cloth is returned with water, cut in half, and bonded. The daikon is cut and boiled lightly in the half-month of two centimeters thick.
- Put water in the pan, a pig foot, a cloth, and a dicon in it, and boil it until it is boiling, boil it, boil it, take it out, and boil it until it's smooth and smooth for about three and a half hours.
- If you're on the way and the cloth or the dacon gets soft, you take it out and cut it into pieces.
- When your pig feet get soft, you can put back a cloth and a dacoon and taste it with salt and soy sauce.
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.