Oyaki おやき
| Prefecture | Akita (秋田県) |
|---|---|
| Region | Tohoku |
| Japanese name | おやき |
| Home area | All over |
| Main ingredients | I'm going to make rice. I'm going to make rice. |
History and Origins
"Oo" is a dish made from rice made from rice and is a treat that has been wrapped around a stick and has just been baked. For the most part, it's famous for its wheat flour and florida hides, and ziAkita Prefecture is made from rice and dough, and its contents are solid. It has been reported that we have dedicated ourselves to a mountain god every December 12th, and in the province of the south, we still learn to burn and eat wood at this time of the year. There is also a custom in some parts of the city of Sendai that would use a poor portion to sink the burned wood into the river and hope for a disease-free disaster. It's also famous for over 500 years of historic morning city in 5th Castle Town and has always been close friends. I'm intent on making the flavor of the material itself taste, and it's characterized by an unsatisfying, gentle sweetness. Each household has been cooked in different ways, such as mixing and coloring the tools of the rice, such as pumpkins and pumpkins.
When It Is Eaten
As a snack, they're also eating celebration. In spring, he will give the tomb to the grave on the middle of the shore.
How It Is Eaten
Add a little boiling water to the dough, then paste it until it becomes earsy and then fold it into a round shape. I'll oil you up on a hot plate and cook you.
Recipe
Ingredients
- 900 g glutinous rice flour
- 200 g wheat flour
- 30 g×30 bean paste
- 200 ml boiling water
- powder (glutinous rice flour), to taste
Method
- I wash rice and dry it for about two days in the room.
- The rice flour and flour are stirred quickly in hot water.
- It's gently stirred in the cheek, and it's a little softer than the ear.
- Place the powder in a flat container and drop the poppota and 3 off with a walnut.
- Pack the pot and shape it. There's not much dust on the side of the bottle.
- The hot plate is thin, and the cooking oil is not enough, and the top is covered and the five sides are baked.
More About Oyaki
Oyaki (おやき) is a Japanese dumpling made from a buckwheat dough wrapped around a stuffing of Japanese vegetables, fruit, or anko bean paste and then roasted on an iron pan. The bun is then either steamed or broiled and eaten hot. Oyaki originated in Nagano, which is famous for the dish.
Oyaki are not to be confused with Imagawayaki which is made from a light batter and is eaten as a dessert, though you can find many stores selling Imagawayaki as oyaki.
History
Oyaki originated in northern Nagano prefecture and Azumi Basin, as one of the alternatives for rice as most of the prefecture is not suitable for growing them. It later spread across the prefecture and shops that specialize in oyaki grew from the 1980s.
Text adapted from the English Wikipedia article Oyaki 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.