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Nametagareinonitsuke ナメタガレイの煮つけ
| Prefecture | Miyagi (宮城県) |
|---|---|
| Region | Tohoku |
| Japanese name | ナメタガレイの煮つけ（なめたがれいのにつけ） |
| Reading | Nametagareinonitsuke |
| Home area | Sendai City |
| Main ingredients | Nammegalay. |
History and Origins
In other areas, it's called "Babagalay" and Nammegaray. The more dampness tells us that we came to be called "Smoothana Metagalay." It's characteristic of the other currys, while "Magalay" is about 300 grams in a single turn, and Nametalye grows to about 600 grams in a winter period and almost twice as large. It is said to be a thick, well-eated fish, with more children in winter, to have "prosperity," and even more to have a golden color for the eggs to have become an older fish. Nametalray is low in calories and is good for digestion and good for physical recovery when your stomach is in trouble. It's the best fish to eat at the end of the year when you eat too much or get tired. It's actually recent that Namegalray can be eaten on New Year's Eve. In the days of Edo, the New Year fish in Sendai were "Tara." This can be seen from the letters Ise-Sa, who told their subjects not to send out the "Ra" that they had captured by fishermen in the castles of New Year's Eve, and from the book "The New Year's Depositories," which says, "You must have taral juice for New Year's" and "The City's Line." Now there is little practice of eating Tara in New Year's Eve.
When It Is Eaten
I'll eat nam memegarray cooked from New Year's to New Year's.
How It Is Eaten
Since namegarays have a lot of large individualities, it is common to cut and boil them. It's a good idea. It's also possible to add to the fine cut.
Recipe — Serves 4
Ingredients
- 4 ナメタガレイ
- 30 g fresh wakame
- 1 green onion
- 30 g ginger
- Mix: 1 cups water
- Mix: 1/2 cups sake
- Mix: 1 tbsp sugar
- Mix: 3 tbsp mirin
- Mix: 3 tbsp soy sauce
Method
- Ka'lay takes the scales and stains and cuts off her head and washs her internal organs thoroughly in water. The namegalay is big, so I'm going to cut it in half. I'll cut the ginger in half.
- Put water in a plain pot, seasoning A, peppers in a boil, and place the curry in a set place so that it doesn't have a heavy cut.
- When I'm done with it all, I'm going to suck the whole soup.
- I'll put a wet dust on it and boil it in the middle until half of the soup is cooked.
- Hang the pot along the way and suck the soup over and over.
- I'll cook this with two or three times the flavor.
- It's also good to boil the rice with the leftovers of fish and add them to the front.
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.