Home / Miyazaki / Mehikarinokarāge
Mehikarinokarāge めひかりの唐揚げ
| Prefecture | Miyazaki (宮崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | めひかりの唐揚げ（めひかりのからあげ） |
| Reading | Mehikarinokarāge |
| Home area | (Portugal area) Longaoka City |
| Main ingredients | Mexicali |
History and Origins
It is a small fish that is caught about three feet below the depth of the sun's surface, off the coast of Prolongedoka City, and about a third of a mile below the surface of the sea. It is called "Mexicali" because its eyes are large and brilliantly blue. In Japanese it's called "Aomeso." It was once treated as a small fish from a deep-sea shrimp net in the deep ocean, and was used as food for fishermen and as food for growing crops. I want you to be aware of the unsightly white and soft food that you see, but the Japanese restaurant in Prolongeda repeatedly tried it out, developed and provided food, and then was introduced by the mass media. Mexicali is not unique to Miyazaki, but it is often caught off Fukushima Prefecture and is a masterpiece of the Little Beach Port. The Edo period of the period (447) 4 years, the 9th year of Indo's life, when he was transferred from Miyagi to Zinto's border, was transferred to Zinto, and 9 years later, the city of Prolongedo and Great City has become a brother city, but these borders are said to be affecting the habit of eating the mechily in both regions.
When It Is Eaten
In May and June during the egg season, it is forbidden, but it will be flooded almost all year except during the forbidden fishing season. Since the peak is around July and August, and the period of the ban is constant, the citizens of the area are looking forward to being released.
How It Is Eaten
It cuts off the head, cuts off the internal organs and scales. It's too watery. I'll put a salt pepper on it, peel off flour or flour, and fry it with hot oil at 180°C. For soft - boned fish, when they are fried, they don't care about the bones, they can eat whole things in a delicious way, and they are also appreciated as a sake for drinking. Besides fried peppers, they are eaten with sashimi, chicken and salt, especially fresh ones.
Recipe — Serves 2
Ingredients
- 100 g mexicali
- a pinch pepper
- 1/2 tsp（3 g） salt
- 2/3 tbsp（6 g） wheat flour
- oil, to taste
Method
- I'll put the pepper flour and salt in the mexican with the process.
- Heat the oil to 180°C and put 1 in. When the fried color comes up, I'll turn it upside down.
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.