47 22 クーリジシ
| Prefecture | Okinawa (沖縄県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | クーリジシ |
| Home area | I don't know. |
| Main ingredients | Three pigs. |
History and Origins
"Kolizi" is an egg soup made of meat, meat, chicken, and gungbows. In addition to being a pig, I use a chicken and then I finish it with a soft taste, deep and yet sweet. Also sweet are the silky and tender eggs that are eaten in the mouth. The name "single" means ice, and the word "ding" means "dong." It is named because the eggs spread in the pot look like snow. Some of the traditional native food still remains to be found in Okinawa Prefecture and others have been created in recent years. One of them used to be a regular dish made in a tray. By the way, the dish with the name kori is rare, and the other dish is called "Kurrihanbin," which alternates with the white pepper.
When It Is Eaten
Now it's almost never made, but before the eggs were precious, it was made as a bowl dish to show the spirit of the ancestors.
How It Is Eaten
Three pork meats will be boiled in whole pieces and cut into short strips. Ponigans and gobows peel their skin, expose it to the water, and take out a sample. Each ingredient is cut short to match the pig's meat. It's a pig in the pot, and it's a pig in the oven, and it's boiling and boiling and adding all the ingredients, and when the fire goes through, salt and soy sauce will taste good for the food. Add a little salt to the melted egg and make it boil to the top of the juice. Sea cucumbers are soft and fragile near the Wata, so you should use a hard surface near the skin.
Recipe — Serves 4
Ingredients
- 100 g pork
- 4.8 g dried shiitake mushrooms
- 60 g konnyaku
- 120 g トウガン
- 80 g egg
- 16 g bonito flakes
- 4.8 g soy sauce
- 2.8 g salt
- 640 g water
Method
- And we'll start a business.
- I'll boil the pork and cut it into short books.
- I'll cut short a short book.
- Ponigans cut short and cut into pieces.
- I'll put some sugar in the soup. I'll cook it.
- I'm going to put in pork and boil it and taste it with flavor.
- I'll boil them, boil them, boil them and finish them.
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.