Home / Tochigi / Kanpyōnorimakizushi
Kanpyōnorimakizushi かんぴょうのり巻き寿司
| Prefecture | Tochigi (栃木県) |
|---|---|
| Region | Kanto |
| Japanese name | かんぴょうのり巻き寿司（かんぴょうのりまきずし） |
| Reading | Kanpyōnorimakizushi |
| Home area | All Tochigi Prefecture |
| Main ingredients | I'm going to have to do something about it. |
History and Origins
It's not essential to the squabbles that are wrapped around a sweetly boiled bowl, or the eggs, or the bowls that are wrapped with a bowl. The growing area then spread to the southeast of the Tochigi Prefecture, as well as Tokugawa City, Oyama City, and Miyano City, Utsunomiya City, Okaoka City, and deer. A cane is used as a food that fits well with any flavor and roll, and is still liked by many people.
When It Is Eaten
I used to be brought to school events such as all kinds of flowers, athletics, outings, and eating around heavy boxes.
How It Is Eaten
Wash rice, dip it in water for an hour, cut water, add water, cook rice, and mix vinegar ingredients. The spools and coils are all around the center, curled around them, rolled around them, put vinegar around them at the end, held them tight and rolled them up and cut them into the right size for eating.
Recipe
Ingredients
- 3 cups（450 g） rice
- Vinegar: 1/2 tbsp sugar
- Vinegar: 60 ml vinegar
- Vinegar: 1 tsp1/2 salt
- Mix: 2 egg
- Mix: 15 g sugar
- Mix: 1/2 tsp salt
- Mix: a pinch oil
- 1 cucumber
- a pinch salt
- 20 g おぼろ
- Mix: 30 g kanpyo (dried gourd strips)
- Mix: 250 g dashi stock
- Mix: 50 ml soy sauce
- Mix: 50 ml sake
- Mix: 10 ml mirin
- 3、2 のり 太巻き用
Method
- The rice is mixed with a mixture of the same amount of water, and mixed with a mixture of rice.
- I'll boil it with hot water.
- Eggs are loosed, sugar and salt are added, and they are cooked well and baked with fried pan.
- I'm ready.
- To wrap it up, spread it out vertically, add about 200 grams of rice, and spread the whole thing. I'll leave the roll a little open.
- Hold the center a little and place the bowl on top of it with a nice bowl of soup, eggs, walnuts and powders clean.
- Keep the loop around it like it is wrapped around the core (and not enough) at the end of the roll.
- Cut into eight pieces.
- I'm going to do it.
- Cut the paste in half, roll it in half, spread out 100 grams of rice and press the center.
- Place the stirrup on the center of the table, round it like a roll of a bowl of salt, round it like a bowl of boiling water, and at the end of the round, put it on tightly (over the amount).
- Cut into pieces.
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.