Home / Yamanashi / Jagaimotohijikinonimono
Jagaimotohijikinonimono じゃがいもとひじきの煮物
| Prefecture | Yamanashi (山梨県) |
|---|---|
| Region | Chubu |
| Japanese name | じゃがいもとひじきの煮物（じゃがいもとひじきのにもの） |
| Reading | Jagaimotohijikinonimono |
| Home area | Tokida, Mihotahara, Lake Lake Town. |
| Main ingredients | And I'm going to show you some of them. |
History and Origins
The master who serves as a host and a host to visitors of Mt. Fuji's faith said it was "the potato stew" that acted on July 1st of Mt. Fuji's opening. It is also reported that he has left it on Mt. Fuji or on a altar to pray for safety and safety in the hot summer. It is the original meaning of "use the sea and the mountains and celebrate the mountains" and that this "moon stew" eaten over a hundred years ago can still be eaten by custom on the day of the mountain.
When It Is Eaten
You can eat it on the first day of the seven-day day of the mountain, but you can usually eat it on the table as a taste for the common people. You can get along well from May to October, when new skin is thin. It's not allowed to be overcome by the intense heat of summer.
How It Is Eaten
Wash your elbow well and then dip it back in water for about 20 minutes and force it up and drain it. Cut the potatoes in half (you don't have to peel them according to your taste). When the oil in the pot gets hot, add a small amount of oil to the pot, add potatoes, and boil it until the whole thing turns around. When the potatoes are cooked, add sugar, soy sauce and boil them with a low-frequency cooking. Add a bowl of garlic just before you are finished, and cook until you can see the whole thing. From color and nutrition, they want carrots, dry, dry, dry, oil and oil.
Recipe — Serves 5
Ingredients
- 3–4 potato
- 50 g dried Spiral
- 1 tbsp oil
- お湯 ひたひた程度
- 2 tbsp sugar
- 3 tbsp soy sauce
- 2 tbsp mirin
- ※好みで
Method
- Wash your elbow well and then dip it back in water for about 20 minutes and force it up and drain it.
- The potatoes are cut into 1/2 of the skin. (Customer, dryer, dryer, dryer)
- Put oil in the pot and put it on fire. When the oil is hot, add a little chicken, add potatoes and boiling water until the whole thing turns on.
- When the potatoes are cooked, add sugar, soy sauce and boil them with a low-frequency cooking. 15 to 20 minutes.
- Add a garlic just before the finished process, and cook until it is all over.
- The vessel is ready to be ready.
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.