Jabu じゃぶ
| Prefecture | Tottori (鳥取県) |
|---|---|
| Region | Chugoku |
| Japanese name | じゃぶ |
| Home area | Central, Eastern |
| Main ingredients | Chickens, tofu, carrots, carrots. |
History and Origins
When meat was not available as easily as it is today, it was a precious dish cooked in a chicken home, and it was cooked in a large pot when people gathered for New Year's or the Memorial feast. And there are also winter fish instead of meat. And in some areas, beef pork is used. "Stood" comes from boiling tofu vegetables while the water comes out. There's also the theory that it means too much, and that it's a dish that boils a variety of vegetables. It's easy to cook with one pot, and it's smooth and steaming to make each material taste better. It's a nutritious local food that allows us to eat meat and a lot of vegetables.
When It Is Eaten
Since meat was once a difficult food to obtain and was precious to us, I had a lot of opportunities to eat when people gathered. Besides being easy to cook now, seasonal vegetables are used to stand at the table all the time as a part of a delicious dish. In the winter, you can warm yourself from the core by boiling roots such as radish, rice, and so on.
How It Is Eaten
I'll cut a chicken to a small size. A cut vegetable that is equally easy to eat can also be roasted together. The vegetables are now softer, so you can taste them with soup and flavor. Add tofu and oil, and then add the last bite. If you use ginger, you can adapt it to cut chicken before roasting it. It can be made with radish, cabbage, lily potatoes, potatoes, and so on, and so on. It can be tasty with soy sauce.
Recipe — Serves 4
Ingredients
- 200 g chicken
- 1 blocks tofu
- 100 g burdock root
- 100 g carrot
- 6 fresh shiitake mushrooms
- 1 aburaage (fried tofu pouch) (大)
- 1 konnyaku
- 100 g green onion
- 10 g oil
- 200 ml dashi stock
- Mix: 30 g sake
- Mix: 20 g sugar
- Mix: 50 g soy sauce
Method
- I'll cut the chicken to a small size. The carrots are cut. I'll clean up my bladder and put it in the water and do some cleaning. Cut the dust, cut it loose, cut the oil and cut the oil.
- I'll heat the oil in the pot, roast the meat, cook the carrots, put the garlic in the soup, add the juice and taste it in the seasoning A.
- I'll boil a little, add to your tofu, add to your oil, and soak your taste. I'm going to make a cut for the bow last.
- I mix the whole thing up and put it on the board.
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.