Magochazuke まご茶漬け
| Prefecture | Shizuoka (静岡県) |
|---|---|
| Region | Chubu |
| Japanese name | まご茶漬け（まごちゃづけ） |
| Reading | Magochazuke |
| Home area | Ito City, Izu Area |
| Main ingredients | And I'm going to show you some examples. |
History and Origins
The rice-sniffing is a fisherman who was originally eaten on the boat during fishing and a local dish eaten throughout Izu Peninsula. The name comes from the meaning of "eat fast, not dirty," to eat between fishing lines. The fresh ace is beaten, the rice is placed on top of the rice, the hot tea or hot water is steamed, the rice is made easily in the home, and you can enjoy the freshness of the azu.
When It Is Eaten
We can eat at home in the summer of the summer of the summer of the most colorful age.
How It Is Eaten
I'll put the age on top of the rice. It's hot or hot or hot, but I'll put the soup there. I can taste it with soy sauce and wax. In addition to the aquamarine, they also eat a cup of tea, which is made from tuna and bouilla.
Recipe — Serves 4
Ingredients
- 300 g white rice
- 1 horse mackerel
- 40 g long green onion
- 20 g ginger
- 4 green shiso
- 600 ml dashi stock
- 1 tsp⅓ salt
- 1 tsp⅓ soy sauce
Method
- Cut the long sleeves, let's put them down, and cut the blue rainbow into a thousand.
- The azi will put it down into three pieces, remove the elbow, and remove the skin from the skeleton.
- I'll take the sauce and taste it with the soy sauce.
- You can cook on a vessel, put two on top of it, and put 1 on it as your choice.
- Let's boil it up and pour it into four.
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.