Home / Mie / Sakananojifusakananosukiyaki
Sakananojifusakananosukiyaki 魚のじふ
| Prefecture | Mie (三重県) |
|---|---|
| Region | Kinki |
| Japanese name | 魚のじふ／魚のすき焼き（さかなのじふ／さかなのすきやき） |
| Reading | Sakananojifusakananosukiyaki |
| Home area | I'm a fisherman. |
| Main ingredients | I'm going to show you some of the things that you've learned from the past: |
History and Origins
Generally speaking, it's a dish that cooks fish, vegetables and many other ingredients in a thin soup, and it's a popular dish in the fishing district. In the district of Tokuno, a rich fishing ground for Kuno, the fish of the time and seasonal vegetables are made in a cooking pot. This is made from the Kabuki area of Kunobubu and the fishing villages of Tokugo, but the tail city is becoming established early because it is called "The Here's Natural Food." It's called a fish's bowl around the city of Bearno in southern Togo.
When It Is Eaten
A native food that was born as a common food with fresh fish, which can be eaten easily by using fresh fish. Because of the warmth of the body, especially in wintertime, many people enjoy their table. It's made to be a regular dish in the home, like, "Let's skip dinner tonight?" when you're in trouble. Especially in winter it's a good dish to keep you warm soon.
How It Is Eaten
Even though a few people gathered, they used the rich fish of Kusawa Kuno as the center of a common meal where people could be accepted and enjoyed when there was a change in numbers. I don't stick to the variety and quantity of vegetables and vegetables that combine fish with their kinds. Just fish use blues. Some houses, when they eat, melt eggs in their bowls and then eat them. It's the very cooking pot of the fishing town.
Recipe — Serves 4
Ingredients
- 2 ソマガツオなど
- 200 g Chinese cabbage
- 150 g onion (green onion)
- 200 g konnyaku noodles
- 100 g grilled tofu
- 100 g shiitake mushrooms
- 50 g shimeji mushrooms
- Broth: 200 g sake
- Broth: 60 g sugar
- Broth: 70 ml（2 tbsp） soy sauce
Method
- Cut fish into small pieces, and other ingredients into the right size for cooking.
- Put the flavor in the pot, boil it, cook it, and cook it.
- Put each ingredient in the soup and cook with the same cook-saki. Fish cook almost any vegetables before they are cooked.
- When you boil, you take a pot.
- I'll cut it out one by one. Eat with eggs that have been cut off according to your taste.
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.