Gonbachinoaburaitame ゴンバチの油炒め

History and Origins

The "Nazi" is officially a plant called "The Toady" and is a type of mountain vegetable that grows in the spring. Good sundials, riverlands, landslides, and so on, are widely distributed throughout Japan. There's a lot of Wakayama Prefecture protein consumption. In some areas, they are also called "marijuana" and "nori." When I broke the fat, young, and well-dressed stem from the base, I hear a good sound. There are special flavors in cooking methods, such as roasting oil, boiling dishes, rice, boiled rice, and rice, but in some areas and at home, it is delicious because it is a good match with the oil, and when it is cooked gently, it is delicious and taste a little sour.

When It Is Eaten

In spring it is a daily dish on the table, and it is the flavor that the common people have always loved. Salted it can be stored for a long time and eaten all year round.

How It Is Eaten

As soon as it is done, he will sink into the boiling water and skin it. You can dry it for a few hours in the sky and then dry it after a little damp. It was said that in the past, he used to peel off the skin and eat the green stem raw. Since it contains sturdic acid, too much food must be careful.

Recipe — Serves 4

Ingredients

• 200 g ごんばち (Japanese knotweed)
• 1 chili pepper
• 2 tsp sake
• 1 tsp sugar
• 1 tbsp light soy sauce
• 2 tsp mirin
• 2 tsp dashi stock
• sesame oil, to taste
• a pinch sesame seeds

Method

1. The pepper is easily cooked (the pepper is easy to eat salted and easily cooked) and the pepper is used to pick seeds and cut them into small bites.
2. I'll put oil in the frying pan. I'll put pepper and pepper in it. It tastes good in citrus oil, sugar, garlic, wines, juices, and it scatters.

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.