Mushidai 蒸し鯛
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | 蒸し鯛（むしだい） |
| Reading | Mushidai |
| Home area | The plain, the coast. |
| Main ingredients | I'm going to start with a couple of things. |
History and Origins
"Susu Kouji is one of the frequently held dishes in the province, such as wedding ceremonies and New Year's Eve. "Kami" means the feast by the tarsal. Like "cooking dishes" that are rooted in the eating habits of Kochi Prefecture, this "cook" culture affects the food culture of Kochi Prefecture. "Sweat" by the cucumber refers to a dish that is steamed with fish. It is also characteristic of Kochi Prefecture that much cooking is done in the form of fish.
When It Is Eaten
Long ago, we had always been in a very busy seat, and it is still provided at the restaurant and at the store. Once upon a time, every household said there was a big cyro for steaming. What is cold can be steamed back and eaten. For people with Kochi Prefecture, it's important to celebrate, but it's a difficult dish, so they have less opportunities to eat these days.
How It Is Eaten
Besides Thailand, Sabas are sometimes used for everyday meetings. In Hazuno Town, other than from the outside, they eat a strange way of eating chicken mink. There are features, such as the sauce from the rice that is packed in by the community. It's a lot of steam in Thailand, but it's not just from the rice, but it's from the carrots and eggs and so on. From the fillings, they are seasoned with sugar, salt, garlic, and so on, and then they are packed and steamed into Thailand. It's traditional to leave the middle bone to taste good, but in recent years it's been removed from bones and is often eaten more easily by children, looking and looking good. It's difficult to adjust the fire when you steam a whole piece of tie with a okro. So I put a pinch in the room of the ciro and decided when it was time to boil down to the top of the nail. When steaming, you can put a rag or a leafy plant on it and you can clean out the tie. To finish the finish, we will cover the yellow of the egg with a boil and hang it on a tie.
Recipe
Ingredients
- 1（1Kg) sea bream
- 1） as needed salt
- 500 g okara (soy pulp)
- 100 g burdock root
- 100 g carrot
- 5 dried shiitake mushrooms
- 2） 30 g sugar
- 2） 1 tbsp soy sauce
- 2） a pinch salt
- 3–4 garlic
- 5 egg
- 130 g sugar
- 1 tsp salt
- 1 boiled egg
- 1 sweet potato
- 1.5 cups（300 ml） soy sauce
Method
- I'll close Thailand with my Hill on my back and put it in the fridge overnight.
- We're going to bring back the dried water. It is cooked until it is no more.
- The garlic leaves are chopped into pieces, mixed in with the onions, and then mixed with the eggs. Sugar and salt are often added.
- I'm filling up Thailand's belly.
- I'll have it steamed for about 45 minutes with a pinch. It makes it easier for the fish to evaporate. )
- The egg's yellow body is covered with boiling water and scattered on the surface.
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.