Home / Chiba / Shiozuketakenokonotenpura
Shiozuketakenokonotenpura 塩漬けタケノコの天ぷら
| Prefecture | Chiba (千葉県) |
|---|---|
| Region | Kanto |
| Japanese name | 塩漬けタケノコの天ぷら（しおづけたけのこのてんぷら） |
| Reading | Shiozuketakenokonotenpura |
| Home area | Knitting district |
| Main ingredients | I've got eggs and flour. |
History and Origins
The salted tadpoles are simple dishes prepared with flavored flavors when you washed this salt from a salt-stuffed bowl. The oyster used in "Salt-Salted Takenco Claw" uses a fine hammer made from Chiba Prefecture. Also, this output of the Chiba Prefecture will be the largest in the capital area, and, among other things, the Yoichi prefecture is the most productive in the state and has the highest yield in the Chiba Prefecture. Toshiocho is located near the center of the Chiba Prefecture general island, and has the largest area in the village in the state. The forest covers 70 percent of the total area, and it is said that the first time Mollushuk was planted was planted in the early or mid-morning Edo period. The famous Tombaka Tomoko, which comes from Toyoichi City, is called "The White Tomb," and the color of his name is white. It is characterized by less taste and suffering, and can be eaten without any hints. This fine oyster can be made because the soil is an acidic white soil containing fragments of pebbles and rocks. Also, Chiba Prefecture "progress agriculture that does not load the natural environment" has been approved by "Armic Products," which has been growing since the 14th century, by reducing the use of pesticides and fertilizers to less than half the normal amount.
When It Is Eaten
They are often eaten in spring this time of the harvest, but they are eaten throughout the year to make the kite that is salted and stored.
How It Is Eaten
The salt-separated mushrooms are cut into seven-millimeter thickness and poured into water. Cook with soy sauce, sugar, and wine, and when you taste it, make your clothes with flour and eggs, and then boil them with oil.
Recipe — Serves 4
Ingredients
- 200 g bamboo shoot
- Mix: 200 ml dashi stock
- Mix: 1 tbsp soy sauce
- Mix: 1 tbsp sugar
- Mix: a pinch sake
- 1 cups wheat flour
- 1 egg
- water, to taste
- oil, to taste
Method
- The salt-salted mushrooms are cut into seven-millimeter thickness and cooked with a taste-a for water.
- When you taste it, you'll make a garment of flour and eggs and then fry it with oil. If you're salting, you're going to have to remove enough salt.
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.