31 17 ばっとう汁・だんご汁（すいとん）（ばっとうじる・だんごじる（すいとん））
| Prefecture | Tochigi (栃木県) |
|---|---|
| Region | Kanto |
| Japanese name | ばっとう汁・だんご汁（すいとん）（ばっとうじる・だんごじる（すいとん）） |
| Home area | All Tochigi Prefecture |
| Main ingredients | And I'm going to show you some of the things that I've been doing. |
History and Origins
A mixture of flour and rice dough, which has been ground into the juices of vegetables, is generally called "sew," but there are various "grass"s in different parts of the country and different names. In the province, the old Sushino district of Sashihara is said to have an accent. The place called "Cyprime" is in the Utsunomiya City area, the Utsunomiya City area, the Old Mount Fuji district of Sun, and the Old Sekihara district, and the Sasaki area in Saoshima City, where it is called "diffin" by picking up and dropping a dump by hand. Once, in areas where there were few rice paddies, it was household food that sat on a table on a regular table as food for the lack of rice. Materials can be eaten year after year using seasonal vegetables. It's a dish known to us both from the ease of cooking and even now as a home taste.
When It Is Eaten
Home cooking is usually arranged on a table. Since you don't need it, I made it when I was busy or when I was short of rice. Especially because of the heat in winter, we often make opportunities to make it, and sometimes we use flour and rice in addition to flour during the season. Vegetables can be changed according to the season.
How It Is Eaten
The egg is mixed into the ball, the water and salt are mixed into the bowl, and the mixture is stirred with flour, and the dough is mixed well and made into a dumplings. This time, I'll pack flour slightly softer than ears. The potatoes are cut off, put water on them, carrots on them, and pork on them. In the sauce of cut vegetables, the bitter flour is put into the sauce and then cut off into the corner of a spoon or an oyster. The soup is soft and soft, and I'll keep it. Soy sauce with a bowl of soup fits well.
Recipe — Serves 4
Ingredients
- 120 g potato
- 70 g carrot
- 100 g（1） onion
- 50 g burdock root
- 2–3 shiitake mushrooms
- 50 g green onion
- 50 g miso
- 6–7 cups dashi stock
- Mix: 200 g wheat flour
- Mix: 1 egg
- Mix: 150 ml water
- Mix: 1/2 tsp salt
Method
- The potatoes are cut off. I'll cut the carrots into slices. I'll cut the onions into thin strips. I'm going to have to take a bucket by dipping it in water. I'll cut off the rest of the bowl. I'll cut the chicken into slices on an angle.
- If you're in a large pot and you boil the soup, add vegetables that have no pads and fire until they are soft in eight minutes.
- I'm going to make a dumplings. We split eggs into balls, add water and salt, and melt them and make eggs juice. I put flour in another ball. Add eggs juice in it, and stir it with a pot, making it a softer fabric than ear oil.
- I'll melt the pot in and take out the pot. With the pot on fire, the three fabrics are spooned into a pot and dropped into the juice. If the dumplings float, I add a bow and put it on the board.
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.