Kasubeni かすべ煮
| Prefecture | Akita (秋田県) |
|---|---|
| Region | Tohoku |
| Japanese name | かすべ煮（かすべに） |
| Reading | Kasubeni |
| Home area | Northern and Southern |
| Main ingredients | Dry it. |
History and Origins
"Salk stew" is a dish of sweet and delicious dishes. For Hokkaido and the Tohoku region, there has always been a tradition of cooking and eating a slightly taste-breasted ray well. The dried - out area is Hokkaido, and in the days when the refrigerator has not yet been developed, the northerly ships, from Hokkaido to ZXXXX149X, have been transported to the ports of Essa and Sasaki, and have been prized as a valuable saving commodity. The "Sky" feature is a softly boiled body and dusted mollusk. It's cold, delicious, and hard to hurt even in hot weather. It was once a precious summer dish with few fish. It's also a festival, a memorial service, and an indispensable food for visitors. Once called a fish's "cass," it is said that it used to be a fish, but now it's made a rare and rare fish. Still, to preserve the "smooth stew" of each family tradition, each year one of the people in the Sasaki district uses this dry strip to make it in a spectacular way. It is commonly called "The "Sap Festival" because of the custom that "sap stew" is made in each home during the festival.
When It Is Eaten
In the beginning of the festival, we were often eaten for celebrations such as New Year's, Bons, and weddings.
How It Is Eaten
Since drying has a peculiar odor, we have spent more than a day exchanging water and then we have to boil the surface clean and cut it to a size that is easily eaten. I'll cook the seasonings for two hours with a low fire and then add a boil and cook another half hour. Put in some of the finishing touches and apply the ink.
Recipe
Ingredients
- 400 g 干しかすべ
- Mix: 600 ml water
- Mix: 100 ml soy sauce
- Mix: 50 ml mirin
- 20 ml soy sauce
- 100 g sugar
- a pinch red chili pepper
Method
- The drying process is soaked in water and put back. I'll keep the red pepper on the clock.
- Put a sauce in the pressure bowl, put a bowl in the pan, and cook it in the middle of the fire for about five minutes. I'll cook it for about five minutes on a low fire.
- Once you stop the fire and pull out the pressure, add a carved red pepper and 20cc of oil, and chop it down and cook it for about ten minutes.
- If you don't use a pressure cooker, put enough water in the dish to put the dried soap back in water and boil it in the middle of an hour. When you are soft, add a taste fee, sugar and soy sauce will be divided into two pieces, and cook slowly.
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.