Home / Miyazaki / Renkonnosurinagashijirurenkonnogorigorijiru
Renkonnosurinagashijirurenkonnogorigorijiru れんこんのすり流し汁
| Prefecture | Miyazaki (宮崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | れんこんのすり流し汁／れんこんのごりごり汁（れんこんのすりながしじる／れんこんのごりごりじる） |
| Reading | Renkonnosurinagashijirurenkonnogorigorijiru |
| Home area | I'll be right back. |
| Main ingredients | It's delicious. It's delicious. |
History and Origins
It is said that the lake's water on the side of the Mizuzuzuoka shrine began to enter the pond when the seventh millennium of the lunar month was introduced to the Republic of China, which was then a good product, and recommended it to the locals, in order to rebuild the economy. Even now, with its unique teeth and its strong flavor, it is still known by the locals as "the water god's thread. " The lye that you put on with the broth, and the sauce that you tasted with the juice and the sauce, is passed on to you as a food for your rice, even in winter cold. Oda, because of her deep mud, requires long - sleeved shoes; summer is hot; winter is cold, hard work. It's only men's work to dig up the tin in the cold mud of winter that makes winter wind poems. Only the children in the limited area of the Numazu shrine are able to harvest the knell. Each year at the Spring Festival, we are determined to divide the pond areas.
When It Is Eaten
Because the hollow is in the mud where there is little air, the cavity serves as a breathing aid by letting the air flow through. Even the leaves that send air have holes in them when they are cut, and the food that is served as a product of the children's treasure with a bright outlook has become an essential ingredient.
How It Is Eaten
The tin is gold and clean, and the oil is oiled and cut off into a short book. I'll keep the thins cut in a small cut. Put the boiling sauce in the pan, put the juice in the pot, and then add the oil and then pour it in with a blest. Once you've cooked, add a melted sauce and stop the fire just before it is cooked. I'm going to place on the vessel and add green onions and rice.
Recipe — Serves 4
Ingredients
- 160 g lotus root
- 1 aburaage (fried tofu pouch)
- 10 g（8cm） green onion
- 3 cups dashi stock (horse mackerel)
- 3 tbsp miso
- yuzu, to taste
Method
- The boiling water will be served overnight. Three cups.
- Put the soup on fire, and put in a short book of oil.
- I'll clean the surface with gold. (It can't be peeled or put in vinegar water) It's not too boiling and it's put in a bowl.
- You can add a taster and pick it up. It doesn't taste too thick.
- I'll add the skin of the condiments.
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.