Aburazōmen 油ゾーメン
| Prefecture | Kagoshima (鹿児島県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 油ゾーメン（あぶらぞーめん） |
| Reading | Aburazōmen |
| Home area | I'll be back in a minute. |
| Main ingredients | It's like, you know, pork. |
History and Origins
Oil Zomen is a native dish of pork and vegetable and rice. Similar to Okinawa's "Changanpurula," but the Yumai region's "oil Zormen" is characterized by adding juice when it is cooked. The roast oil and the gravy are milked and the juice is so tightly mixed that I have a good throat. There are theories as to why it was rooted in Shikoku, not growing wheat, but in the Shikoku region. But there are theories that it was brought in from the fields in the time of the Cypriot period and that it was well eaten in that region because it was stored with dried rice. Since Meiji, oil zormen have spread to the public homes, and they are now becoming popular local food for travelers outside of the state.
When It Is Eaten
It's been a good time to get together with a lot of people, such as a celebration seat, a rice plant, a rice harvest, etc. It's an essential dish, especially in part of Kagoshima Prefecture, which is an essential dish for the "Yet Dance" that is being prepared in part of the Kagoshima Prefecture. There are dozens of songs by the community, and I thank and pray to God for my work by singing and dancing these songs. So large a crowd at this time that they would eat the Oil Zormen on a large plate and everyone would eat it by themselves.
How It Is Eaten
If you roast a piece of pork with oil, add a bowl of rice, put a bowl of rice, and pour the juice. When the oil and the raw juice are milked, the last thing you want to do is put a nila in and eat with a flavory flavor, such as sesame oil. It's just better to have a little more soup. It's used by communities, homes, and stores, but it's different in the juice and volume of chicken soups like that of chicken soup, or sometimes it's used from kibanago. There are also times when we try to finish the soup lightly, or there are places where we make it as large as a bowl. Besides Nilaa, sometimes you can add vegetables that are familiar to yourself.
Recipe — Serves 4
Ingredients
- 120 g salted pork (豚もも肉でも良い)
- 180 g somen noodles
- 180 g garlic chives
- 12 g dried sardines
- 2 tbsp vegetable oil
- 2 cups dashi stock
- 1 tbsp 1/2 soy sauce
- a pinch salt
- 1/2 tsp sesame oil
Method
- [Salt pork making] I'll put salt in the surface of the surface of the three-pieceed lumps of meat. (You can store it in a plastic bag and save it in a refrigerator for about a week.)
- The pork does three degrees salting with boiling water.
- I'll cut the pork into pieces.
- I'll boil it for a little while and I'll have to put it up.
- Nilaa is cut to two centimeters long.
- I can oil the Chinese pot and roast the pork.
- Put in the lentils, mix them, and cook them.
- I'm going to pour the gravy in.
- I'm going to put the soy sauce in the pan.
- I'll put salt, pepper and nila in and put them in the sauce oil for the last time.
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.