Taranokoiri 鱈の子炒り
| Prefecture | Akita (秋田県) |
|---|---|
| Region | Tohoku |
| Japanese name | 鱈の子炒り（たらのこいり） |
| Reading | Taranokoiri |
| Home area | Coastal Japan |
| Main ingredients | It's called the "Creep." |
History and Origins
A fish of winter taste with unabated Akita Prefecture. Generally speaking of codicos, they point to the eggs of the young of the young, but at Akita Prefecture they refer to the eggs of the young. "The roasting of the chicken" is a dish that is made from the egg of the chicken and roasted with onions, and it is characterized by the thin - and taste of the egg - when compared with that of the sashimi. Since the Akita Prefecture has long been in the wintertime, it has been the custom to eat whole bowls of rice as we know it in Yuzu, and so it has been valued as winter food. In Akita, especially, the roasting of a chicken has been considered an indispensable dish for New Year's. In the country where it comes from, the rice is made with a simple string of onions alone, and taste the flavor of the young.
When It Is Eaten
As part of a traditional dish, they are eaten by New Year's meal. Also, since the winter season is very cold and the eggs are in season, they are made in the homes during the winter and are eaten as food and liquor.
How It Is Eaten
In the pot, you put oil, sugar, wine, and water into the pot and boil it over the fire and put thread in it. Add a little salt with a taste, and if you stand up again, squeeze out the rice and boil it. You may cut in the skin after that. If you put it in, I'll throw you a grey onions.
Recipe — Serves 10
Ingredients
- 600 g 生鱈子
- 1.2 kg konnyaku noodles
- green onion, to taste
- Mix: 100 ml soy sauce
- Mix: 150 ml sake
- Mix: 30 ml mirin
- Mix: 20–25 g sugar
- a pinch salt
- 200 ml water
Method
- I put water and flavoring A in the pot and put it on fire.
- When it is boiling, thread slowly, add salt while you taste it.
- When it's boiling, squeeze out the rice. Even with leather in it, it will have an accent.
- I'm going to taste it and boil it all over.
- I'll hang it on a plate, and I'll scatter the gray onions.
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.