Okiaramenoitameni 隠岐アラメの炒め煮

History and Origins

In the sea-scrupulous variety, you can harvest a variety of seaweeds, such as sea cucumbers. There's a wide range of algae in the depths of water from 10 to 20 meters. Because of the rough waves of the Japanese Sea, you can get delicious seaweed. At depths of from 10 to 10 meters, algae are formed, such as the oak and the seaweed, and the shrimp and other algae. At depths of 10 to 20 meters, there are fewer species of seaweed, and are centered on chloromium and chlorophyll. The acrobatic acrobatics are found in shallow places and ports, such as at depths of from 2 to 3 meters. The rough surface is named after the name. In the spring and spring, the seaweed, which has long been known to the locals as a sea benefit with minerals, is a dish where all families have a dish of apricots, although, "silver platitude" is a favorite dish of locals. There are still human-powered roundfishers, and fishermen wear a box of glass in their wooden frame, and they take out the nags in long macabres. After sunburning, the anonyms are soaked in seawater to make a fresh cut. Then, over the fire, they boil and then dry again.

When It Is Eaten

The analytics that are won by a variety of hiding places are soft and broad. Since February and spring, new shoots will be harvested and kept dry, so you can now eat them throughout the year. Since the algae have teeth that are not found in other algae, it is often used in stews and tenders. Besides the easy-to-get-to-go soup, it's usually eaten in the home by white rice, salads, rice, fried rice, fried rice, and so forth.

How It Is Eaten

If you put a dry junk in water for about two hours, you'll get your ammunition back. I'll cook the junk back in water with carrots and chopped oil, and cook it in pans and pans, and then cook it out in the broth for finishing. Anonymity is easy to pass through fire, so don't cook too much. It's said that by roasting it in oil, the fibers will be soft and the flavor will be more tasty.

Recipe

Ingredients

• 20 g arame seaweed (乾燥)
• 25 g carrot
• 1 aburaage (fried tofu pouch)
• 3 dried shiitake mushrooms
• 1 bell pepper
• 50 ml dashi stock
• 2 tsp sake
• 1 tbsp 1/3 soy sauce
• 2 tsp sugar

Method

1. I'm going to return analytics with plenty of water.
2. I'll boil the soup.
3. The oiling is cut by boiling water. I'll cut the carrots and dry clothes into a thousand pieces.
4. I can put salad oil in the pan and water it with a cut-off ana and three.
5. After the oil has turned on the ingredients, add the juice and flavored wine and boil it in a weak fire.

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.