Mozukudon もずく丼

History and Origins

"Sustaining" was made with meat and vegetable tools and roasted and put on rice. I've added ginger juice to my food, and I've made it sweet and delicious, so I've made it taste delicious. The popularity of school meals made it widely known to the people of the province and is now being made at home. The drops available in supermarkets, such as those found in supermarkets, are made beautiful and healthful because they contain a rich diet of minerals and vitamins, which increases skin moisture and antioxidants. Okinawa Prefecture has the highest yield, with more than 15,000 tons of yield, and is more than 15,000 tons square, the Ministry of Agriculture, Forestry and Fisheries'S Statistics on Sea Fishing Productivity, and 99 percent of the country's output. Since about the year 50 of the Showa Showa, it has begun to grow in small amounts, mostly of the species called the Oknac, and has a good sense of food, so it is used in a variety of dishes. It's popular to be eaten as a three-cup vinegar combination, but for a school lunch of Okinawa Prefecture, it's very popular.

When It Is Eaten

They are eaten as easy and health-free home food, dinner, and so on. Also, school feedings in Okinawa Prefecture are popular menus.

How It Is Eaten

Wash the drops and cut them into easy-to-eat length. Cut onions, carrots and peppers into pieces. Heat the oil into the pan and roast the pork. Add some vegetables and add them to the roast, and they will taste better with soy sauce, soy sauce, sugar, wine and pepper juice. I'll put a holecon in it and let it boil. There are different foods used by families, such as adding eggs, hot spring eggs, and using tin cans.

Recipe — Serves 4

Ingredients

• cooked rice, to taste
• 100 g squeeze
• 50 g 豚ひき肉
• 50 g 牛ひき肉
• 90 g onion
• 50 g ホールコーン
• 50 g carrot
• 50 g komatsuna
• 1 tsp ginger (grated (daikon etc.))
• 1/2 tsp grated garlic
• Seasonings: 2 tsp soy sauce
• Seasonings: 1 tsp 1/2 mirin
• Seasonings: 1 tsp sugar
• Seasonings: a pinch pitch
• Seasonings: 1/3 tsp salt
• 100 ml bonito dashi stock
• 1/2 tsp oil
• 1/2 tsp sesame oil
• 1/2 tbsp potato starch

Method

1. I cook rice.
2. Carrots and onions are cut into pieces, pineapples are cut into 1 cm wide, and peppers are stripped off.
3. If it looks long, I'll cut it off.
4. I'll roast the meat with soybean oil. When the color changes, I can add onions, corn, carrots, peppers, garlic, garlic, and more garlic.
5. I add a splatter and cook more.
6. Add a good pan and cook it until it comes out a little bit.
7. I'll taste it with a citrus sauce.
8. To finish the finish, add steam oil and green pines and boil them down, turn off the fire, and place a paste on the water.
9. I'll put the rice on the table and finish 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.