Shouyu Okowa しょうゆおこわ
| Prefecture | Niigata (新潟県) |
|---|---|
| Region | Chubu |
| Japanese name | しょうゆおこわ |
| Home area | (BREAKING LAND) |
| Main ingredients | We're going to use rice. We're going to use beans and soy sauce. |
History and Origins
The word "let's eat" that goes to Nagaoka City is the color of the oil that has been painted with soy sauce. It's the local food that is characteristic of having beans in the gold when it has been boiled. It's brown because it's colored in soy sauce instead of red like a common red food. It is eaten only in and around Nagaoka City and for those who grew up in this area, red rice is this oily flavor from childhood. It's called "Kinji" or "Kinai" or "Kinya" or "Kinai" or "Kinai" or "Kinai" or "Kinai" or "Kinai" for the same Niigata Prefecture meal, the only red food in the same Niigata Prefecture. It's often put in a wedding drawer. There are many other theories that go back to the Edo, but there are no definite texts that say, "In the past, long years ago, there has been a slow increase in devotion, and the color of rice has been colorless, and there has been a growing oil production in cities like this one. "
When It Is Eaten
Eating red food nationally is sometimes celebrated, but in Nagaoka, it is eaten as a daily food, not to mention celebrations and activities. The supermarket's shopping establishments are always lined up every year, and there are shops in the mountains, especially at the end of the year and at the end of the year and at the end of the year and at the end of the year and at the end of the season and at the end of the season and in the whole town. In the Western world, there is a candy that wraps around the dumplings, and has always been known as a farmer.
How It Is Eaten
The steamed rice is mixed with a mixture of soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce. When it's steamed up, we place it on the bowl and put it on the board. In each home or shop, flavorings vary, and sometimes sugar or wine are used in different ways.
Recipe — Serves 4
Ingredients
- 2 × 180 ml glutinous rice
- 20 g Kintoki beans
- as needed white sesame seeds
- Mix: 1/2 tbsp mirin
- Mix: 1/2 tbsp soy sauce
- Mix: 80 ml water (dashi stock)
- Mix: 2 tbsp soy sauce
- Mix: 2 tbsp mirin
Method
- Wash rice and boil water overnight. I'm gonna have to raise my hands, and I'm going to break the water.
- When it's time for money, beans are soaked in water overnight. I'll boil it for about 15 minutes. Add seasoning A and I'll cut the water without boiling for another five minutes. I'll boil you so that you don't break the skin and have no core.
- I'll put the seasoning B together.
- The water is poured in the side of the steamer. Let's cover the second layer with water, wet the sultry cloth, spread the rice on a flat surface, and we'll wrap it in a blanket. After the steamer's water is boiling, the second step will be heated and steamed for 20 minutes with a strong fire.
- Move the steamed rice into a bowl, add three flavors, mix it well until the white part of the rice is gone. Put the beans on the table for ten minutes.
- When it is steamed up, we place it on the bowl and put it on the bleach.
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.