Aburafudon 油麩丼

History and Origins

In the bowl the tofu shop took care of the oiling and the making of tofu used in the cooking. However, in the time when there was no such refrigerated technology, it was a big challenge for both oil and tofu to be quickly damaged. The rice tofu shop that went up during the closing days of Meiji's rule was invented by the soy saucers. If you mix flour and water together, and wash the starch with water, you will have a gluten left. I've got citrus and citrus, but I've made citrus and citrus, which are made of rice flour mixed together with gungen, and I've baked the flour together with gum. The oil bowl is made of baked rice, and the gurten is made of flour, and the stick is fried with oil. It's fried in oil, so it's delicious, and has teeth, and it's also valuable for vegetarian food and macro-beautiful food. Although it was only produced in the United States and the United States, when the flavor spread throughout the country, it was also produced in large quantities, not only in rice but also in rice. A typical dish with the oil bowl, prepared by the local tourist center. And instead of a condiment, they use a lubricant, and the flavor of the lubricant is served to the taste. I'm known throughout the country for participating in B-1 Grand Prix.

When It Is Eaten

It was originally summer food, but it's been eaten all year now. People who are poor with meat, vegetarians, macrobiological, and other eating habits are preferred substitutes for meat.

How It Is Eaten

It's the same as when you make a bowl, it's made into a pot, and it's made into a pot, and it's made into sauce, and it's made into soup, and it's made into an egg. I'll put it on top of the rice on top of the rice on top of the rice. If you add three leaves to a color, you look beautiful.

Recipe — Serves 4

Ingredients

• 1（11cm5） abura-fu (fried wheat gluten)
• 1 long green onion
• 4 egg
• 360 ml dashi stock
• 60 ml soy sauce
• 80 ml mirin
• sweet-pickled ginger, to taste
• cooked rice, to taste

Method

1. Oil is cut in half an inch, and long bows are cut in half.
2. It's cooked in a pot, and citrus, citrus, citrus, citrus, and citrus in a bowl, and so on and so forth. (Instruments are added to the fire.)
3. When the soup is stirred in the oil bowl, add a long string. When the long hair is cut off, the melted egg will be stirred and the fire will be half ripe.
4. Put three on top of the rice that has been cooked, and make three leaves or sweet pepper for your preference.

More About Aburafudon

The oil bowl is made from the oil that is eaten in the regions of northern Miyagi Prefecture and Iwate Prefecture.

Overview

The Japanese Chinese Chinese dish of sea salt is used in condiments, but the citrus is characterized by a narrow shape similar to that of French bread.

First, the protein protein in the flour is stirred up into sticks and fried with cooking oil. If you float it, it will grow, but at this point, like the cutter, you can put a cut in the axis and control the way it is raised and build it into a clean, fine, narrow shape.

Although it is generally used as a dish of stew and citrus, in Mt. Fuji, "the way to eat as a citrus is generally absorbed and made famous."

Oil lubricants are gravy dishes. In the United States, there used to be a custom of eating in the trays. The gravy dish gave rise to a luthin of gurten with oil and a cok. That's why it used to be summer season food. Also, there are several companies in the United States that produce oil and the amount of fried, so each has its own unique personality.

It is also a product named for the character and character of the character of the stock company's manager in ten years of age, and it has no record of traditionally eaten in the area of Sendai City.

Oil pox

In Japan City, it's called the Osama Botanical. Born in the 1980's, but the exact period of birth is unknown. In the "Systems," which is a dining-room department in the area of the Sea Writs in which we went up to the U.S. county, it is the first time that we have begun to provide food for people who cannot eat meat as a substitute for the kattu or the parent's children. After that, I passed it on to the average family in the city.

Except where you use a cotchlea instead of a catchinet, it is basically the same as the casserole, but it has to be used to absorb more water than it does, and it must be used more.

In accordance with the Senji and Miyagi Dustian campaign, October 1, 2008, there was a movement in the Miyagi Prefecture to revalue and make the gurgle famous. (Crowding) November 25 was the formation of the "Cook's Cypriot Club" and was registered as the first Miyagi Prefecture member of the B-Groupe League.

Text adapted and translated from the Japanese Wikipedia article 油麩 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.