Tsukeage つけあげ
| Prefecture | Kagoshima (鹿児島県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | つけあげ |
| Home area | All within the province. |
| Main ingredients | I'm not sure if I'm going to be able to do that. |
History and Origins
In other states, "I'm going to give you a kiss." The history of it has been brought up by the theory that it began to grow in the climate of high - temperature Kagoshima Prefecture and that it began to grow in the form of a congealed bowl of Kagoshima Prefecture. "Tighting up" is made by mixing the fish with tofu and wine, which is unique to them and Kagoshima Prefecture. The raw fish are mainly azi, sabbatical, and tobi fish. For goods, eso, hamo and gucci are also used. It is also remarkable that Kagoshima Prefecture's "trembling" is made with sugar and is finished in the sweets. The wine used for "teaching" is also used in the traditional Kagoshima Prefecture local food, wine, which is made by adding a little salt to the process of making wine. It's also called black or ashes wine. It's used and also drinks as though it were a broom. Because of the mild climate, Kagoshima Prefecture used to be poor in making wine, but instead of making this black wine, it was made very well. Because you don't cook a fire, you'll be left with a rich supply of amino acids and will bring out the flavor of the fish you're serving.
When It Is Eaten
Especially at any given time, they are often eaten throughout the year. They like it not only as a piece of candy but as a bottle of wine as well. It's also a wide-sized diet, such as vegetable soup and egg - rainbow ingredients.
How It Is Eaten
We ground the fish with a hood processor and then we poured into it some tofu, eggs, mustard, sugar, and wines with local ash, and then added salt. When the whole thing gets together, it will form a bar, angular, a small scale, and then it will float until the surface becomes a golden color with oil about 160°C. If you put your favorite vegetables in, you can enjoy a different sense of food and taste again.
Recipe — Serves 4
Ingredients
- 240 g 魚すり身
- 1 tsp salt
- 80 g firm tofu
- 1 egg (egg)
- 1 tbsp potato starch
- Mix: 2 tbsp local sake
- Mix: 1 tbsp 1/2 light soy sauce
- Mix: 2 tbsp sugar (refined white sugar)
- Mix: 1 tbsp 1/2 oil
Method
- I'm going to add salt, salt, and make it even better until I'm stuck. The tofu will be steamed through and then narrow it down to cut the water and do well in a bowl. You may use a food processor.
- Add eggs, pieces of flour, A, and a good rub, stick, angle, small, and so on, and you can get a good color and catch it.
More About Tsukeage
Logging, Logging, and Logging
In the southern Kyushu and the southwest Pacific name, the coconut language of the fish and vegetables, the wording "fishfish" is used to name them, and the word "fish" is used to name them, "the old name of the Buddha" in which the fish and the plants of the sea are wrapped up.
Text adapted and translated from the Japanese Wikipedia article つけあげ by its contributors, licensed CC BY-SA 4.0.
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.