Igisudōfu いぎす豆腐
| Prefecture | Ehime (愛媛県) |
|---|---|
| Region | Shikoku |
| Japanese name | いぎす豆腐（いぎすどうふ） |
| Reading | Igisudōfu |
| Home area | I'm in the healing zone. |
| Main ingredients | Soy sauce, shrimps, shrimp juice, peas. |
History and Origins
A type of seaweed that grows in shallow sea rocks and other rocks (a type of thin - branched red algae). We can get a lot of it on the beaches around the city now in July and August. The "Flying Tofu" is a dish prepared with raw soybeans and boiled with soup and hardened like cold weather. There are two types of soft tongue that are easy to eat in hot summer when there is no appetite for food, and that are "with" and "with no equipment." The "feeted" puts in shrimps, twigs and so on, and it'll make your appearance more spectacular. There are various kinds of tools that are mixed by the home. There are features in each household. "No gear" is eaten with soy sauce and soy sauce.
When It Is Eaten
In the XEhime Prefecture's jijiji and this region, we often eat in the bowls and in the law. "Sweet tofu" is one of the summer flavors and many people talk about it coldly when eating him.
How It Is Eaten
Washing the drains over and over again, searching for garbage and returning them to the water overnight. Carrots, beans, and so on, cut into a slice and add a bad taste to it. The shrimp peels the shakes with the skin on. When you cook in a pot, put the juice in the shrimp's sauce and boil it slowly. After that, add raw beans and cook more. I add a mixture of citrus oil and flavored utensils and put them in a sink and cool them down. If possible, cut it out and add a little vinegar to it.
Recipe — Serves 4
Ingredients
- 10 g いぎす
- 31/2 cups shrimp
- 1/2 cups 生大豆粉
- 100 g shrimp
- 35 g burdock root
- 15 g carrot
- 2 shiitake mushrooms
- 1 tbsp light soy sauce
- Miso: 150 g white miso
- Miso: 1 tbsp sugar
- Miso: 1 tbsp mirin
- Miso: 5 tbsp vinegar
- Miso: a pinch umami seasoning
- Miso: 1–1 tsp1/2 prepared mustard
Method
- We loosen the fish, wash it many times, pick up the sand and the garbage well, and return it to the water overnight.
- Carrots, beans, and so on, are cut into small pieces and seasoned.
- The shrimps will shave, peel, and cut with skin. (SINGING)
- Put a bowl of rice in a pot with one and a shrimp sauce, boil slowly, boil roughly, put some raw beans in it, and cook more. Put the sieve oil in, add the flavored tools, put them in the sink and cool them down.
- I'll mix the flavors together, make the vinegar sauce.
- When the tofu is ready, cut it open, then put a sultry on it. You don't have to put your tools in the tofu.
More About Igisudōfu
In the area and region of the Ehime Prefecture, we are eaten in the Kajiji and in the area of the X-axis. It looks like phono-tofu.
It's a dish made of feramium kondoi Yendo and raw bean flour boiled in lye and hardened like cold weather. The tofu tofu is made of tofu and has no tools. The stuff is made up of shrimps, twig beans, and so on. There are various ingredients used by families. Without the materials, we eat with soy sauce and pepper.
It is derived from the tofu that is the local dish of the island of Tobashima in Nagasaki Prefecture.
Text adapted and translated from the Japanese Wikipedia article いぎす豆腐 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.