Kogyonotenpura 湖魚の天ぷら
| Prefecture | Shiga (滋賀県) |
|---|---|
| Region | Kinki |
| Japanese name | 湖魚の天ぷら（こぎょのてんぷら） |
| Reading | Kogyonotenpura |
| Home area | All within the province. |
| Main ingredients | So, we're going to have to do something about this. |
History and Origins
The "lakefish's Creep" is the standard food for Shiga Prefecture, which uses fish such as the fish of the lake, such as the daisy, the Issa, and the yellow cedars. The fresh fried lake fish has no smell and is delicious. The shrimp also will be fried. Lake Kouyu, which is the best fish for the "Found Fish" fish, refers to a bird that grows only about three inches [7 cm] in length. It is so rich that its flavor is condensed and its food is soft that it is easy to eat. The fish have been caught in the early August of May and early August. Except for the small auille, Isaza is also often eaten as a chicken. The Iszaa is a type of haze, living about 70 meters deep in Lake Sakura, so fishing is being done in the deep northern part of the lake. Iszaa is characteristic of its unique flavor. The swallow, which at first did not live in Lake Sakura, is also followed by Issaza, and is bent on the top of the sky. The reason why the magpie began to live in Lake Sakura is not clear, but it continues with the small auille, and the catch increases. It is a fish that lives in almost every lake in the North Sea and in the other part of Lake Yuzu. It is a fish that comes in late November and comes in late January.
When It Is Eaten
It's different from the lake fish in Lake Kou, Isa, and Wawa. You can eat the "Flow Fish" for nearly a year. Little Ayu is from May to early August, Isaza is from September to April, and the wakagi is from late November to late January.
How It Is Eaten
Wash the small auyu and then cut the water and shake the salt. Mix eggs well with cool water and put flour in. Then I'll pour in the eggs and make a garment of a fly. Heat the oil, fried flour, and fried auyu.
Recipe — Serves 4
Ingredients
- 200 g ayu (sweetfish)
- 50 g wheat flour
- 25 g potato starch
- 1/2100 ml egg
- 1 tbsp salt
- oil, to taste
- 5 shiso
Method
- After washing the small auille, cut the water and shake the salt.
- The eggs and cold water are mixed well.
- After we dust it, we drain it and make clothes.
- It heats the oil up to 180 degrees Fahrenheit of gas.
- I put a piece of flour on a small yu, then I put on two garments and then I cook it.
- I'll spread the rice and put on a small ayu.
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.