Gyūjiru 牛汁
| Prefecture | Okinawa (沖縄県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 牛汁（ぎゅうじる） |
| Reading | Gyūjiru |
| Home area | All within the province. |
| Main ingredients | beef. |
History and Origins
Milk is a traditional dish of gravy, cooked with beef, carrots and so forth. In particular, in wintertimes, it is said to help prevent colds. In winter, the seasonal carrots called Chidikni are used. Chidikni means yellow, Dikni means dacon, but it's a protein characterized by a long, bright yellow like a goubou. Because of its abundance of carotene, as in general carrots, Okinawa Prefecture is used as a food food from ancient times, and its meat is soft. It's used in soups, soups, and stews. Also made with bolyium with a mixture of meat and meat. In addition, you will be treated as a welcome gift at the annual annual celebration of the Good City of Peace. They taste with salt and soy sauce, but in Miyajishima they are characterized by taste. There are few pork dishes in the pork culture, but in the days of the dynasty, cattle are useful for hard work, so they have been banned from slaughter.
When It Is Eaten
Chidekni is an indispensable dish and is eaten during the winter months when Chidikni comes out and in winter after November. I often eat for cold prevention or for a good day's work. And in some parts of the world, it's a traditional ceremony.
How It Is Eaten
I'll cut the beef into large slices. Carrots peel their skin and cut it diagonally to match the size of beef. Wash the cloth and water it back and cut it into three-centimeter angles. We heat the pot with oil, roast the beef, add carrots and then cook more. Then put the rice and rice in and cook it for about 20 minutes. If you carefully remove the pot, you can taste it with salt and soy sauce. I'll add pepper to the finishing touches. Carrots are good for regular carrots, but they become more serious when you use Chidikni.
Recipe — Serves 4
Ingredients
- 200 g 牛モモブロック肉
- 120 g carrot
- 15 g kelp (konbu)
- 1 tbsp lard
- 5 cups bonito dashi stock
- 1 tsp salt
- 2 tsp soy sauce
- a pinch grated ginger
Method
- Cut the beef into a large cut or a small bite.
- Carrots peel and cut to match the size of beef.
- Wash the cloth and cut it into three-centimeter angles.
- Hot lard in the pot, roast the beef, roast the carrots, stir up the carrots, add a quantity of rice to the bowl, and cook it in a low cooking pot for about 20 minutes. You can pick up a hatch along the way and use salt and soy sauce to taste the absorbance. I'm going to drop the cake for the finishing touches. I'm sure you'll be able to get some beef inside.
More About Gyūjiru
Juice.
Okinawa Prefecture native food. It's a soup that has been boiled into cow's intestines and so on. Okinawan food # goat and other meat dishes. This is the Gurme from the city of Tokyo, Mie Prefecture, where Iga cattle were made of special products.
Text adapted and translated from the Japanese Wikipedia article 牛汁 by its contributors, licensed CC BY-SA 4.0.
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.