Amagonokanroni あまごの甘露煮
| Prefecture | Nara (奈良県) |
|---|---|
| Region | Kinki |
| Japanese name | あまごの甘露煮（あまごのかんろに） |
| Reading | Amagonokanroni |
| Home area | Yoshino County. |
| Main ingredients | Amigo, tea. |
History and Origins
Amago is a fresh fish with a body of about 20 centimeters (more than 30 centimeters) and is a type of Sachsari mass. The beauty of the sub-clinical spots called pmarks is characteristic of the details of the color of them, and they are called "queen of the stream." Of all the river fish, it's a rare thing to enjoy a variety of dishes, such as chicken, salt, mnir, and sweet sauce. It's sometimes called "Amino fish" or "Ago" or something like that. It's named Nara Prefecture. It's a fish representing Nara. "The sweet sauce of the cherry" is the taste of a mother made from old age.
When It Is Eaten
Fresh fish rarely go to supermarkets or anything, and often they are sold directly to restaurants and restaurants. As a processed food, "Small's Sweets" has gone around, so you can eat it year-old.
How It Is Eaten
Taking away the scales and the entrails of amago, washing them clean, and baking them. I'll make a pot with a baked amago and a bowl of rice. Add seasonings and cook more.
Recipe — Serves 4
Ingredients
- 4 アマゴ
- roasted tea (煮出しておく), to taste
- Mix: 150 ml mirin
- Mix: 150 ml sake
- Mix: 50 ml soy sauce
- Mix: 1–2 tsp sugar
Method
- The amago will remove its internal organs, wash it well, cut the water, and cook it.
- Place one in the pot, and then pour it as good a cup of tea as you can, and cover it with paper, and boil it in the middle.
- If the tea is too small, add the seasoning A to it, or three times, and add it slowly to the cook with a weak fire.
- You may include the soup by adding some peppers or peppers.
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.