Home / Tottori / Akagareinokomaburi
Akagareinokomaburi アカガレイの子まぶり
| Prefecture | Tottori (鳥取県) |
|---|---|
| Region | Chugoku |
| Japanese name | アカガレイの子まぶり（あかがれいのこまぶり） |
| Reading | Akagareinokomaburi |
| Home area | Around Iwami's neighborhood. |
| Main ingredients | Redgalay |
History and Origins
"Akagalay's Baby" means that she stabbed her curry eggs with a child. A thick, mossy egg will lift the light white from the body and will be popular as a food-sniffing and liquor hook. It's said that the "Funa's Child" passed through the birth. The fishing season of red gauze is from September to May, and winter winters with fat in season. The red color on the side of the side of the skin that comes from its name is the fresher it is with a delicious barameter. White and white, but unbecoming and emaciated. Prenatal females are expensive, are as faty as fish, and are often served in cooking and cooking in Tottori Prefecture. It contains a lot of proteins, low-fat calories, vitamins B1 and B2 and D, and also colagen.
When It Is Eaten
It's for Hale's day, which is often eaten on festival day or on New Year's Eve. It's called a special dish that can be eaten by stinging and that can be made up of a combination of the conditions in winter when you're taking in eggs.
How It Is Eaten
I'm going to put five red-garays on the table and stab them in the neck. Take an egg, put a vinegar in it, and shake it. Take the eggs, narrow down the water, and take the skin. After the eggs have cooled, they are mixed with the sting. If you roast the eggs and take out the water, it's easy to stab and easily finish. I eat with a sashimi (as do common stabs).
Recipe — Serves 6
Ingredients
- 1 アカガレイ (抱卵したメス)
- a pinch vinegar
- wasabi, to taste
- soy sauce, to taste
Method
- I'll take Kaleigh's scales and internal organs and wash them with water.
- Put it down. I put a knife in the middle spine and fell down by putting a knife through the cutting. The other side will be cut off as well.
- I'll put myself in a small stab and keep you cool in the fridge.
- I'll boil water in the pot, put curry eggs in the cell, and boil vinegar for about eight minutes.
- Take the eggs, wrap them in a cloth, water them, put them into the bat, and look at the skin. You can roast the boiled egg and skip the water. )
- When the eggs are cold, mix them with the stinging flesh and place them on the table. I'll eat it with the soy sauce oil.
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.