39 2 じゃこごうこ
| Prefecture | Osaka (大阪府) |
|---|---|
| Region | Kinki |
| Japanese name | じゃこごうこ |
| Home area | Fountain Province |
| Main ingredients | You're old-fashioned, old-fashioned. |
History and Origins
It's an old dish that is salted with local spring water and soaked to the floor, and is a small sea or a delicious local dish. In some areas it's sometimes called "so do." It's been eaten from old times in the spring district of southern Osaka Prefecture. In the Hajidong district, "sook" means "dung" or "this" means "this" or "this." It is characteristic of the sea cucumbers that are grassy and well-dressed in the Bay of Osaka. On the other hand, in the spring states, water, which is summer vegetables, has long been stored in salt - rich rice or on the floor so that it can be eaten in other than summer. After a couple of months, you'll be soaked in the gravy, and it'll become worn out. I've made a combination of old sea cucumbers that are good for the fresh water and good for rice and wine. Calcium supplements and protein sources are excellent vegetables.
When It Is Eaten
To use old-boiled water that has been soaked in summer for several months, it's best to eat from late summer to autumn, but if it is used, it can be enjoyed at any time.
How It Is Eaten
Cut the old water-stuffing pot into a small bite, put it into water, and remove the salt, then boil it in boiling water. I boiled it, but in the soup, I put an old boiled rice in the rice, and add some soy sauce and boil it to a boil. Add a little sugar to your taste.
Recipe — Serves 4
Ingredients
- 3 泉州水なすの古漬け
- ginger (千切り), to taste
- 100 g 海老じゃこ (頭と尾を取る)
- Mix: 2 tbsp soy sauce
- Mix: 1 tbsp sake
- Mix: 1 tbsp mirin
- 2 cups dashi stock
Method
- Cut the old rice water into halves and divide each into four pieces. I'll put it in water for two or three hours.
- If you boil water in the pot, I'll boil it. Take it to cool water, give it a little flavor and salt, and then apply it lightly to the monkey.
- I'll put the soup and flavor A in the pot, boil it, boil it in the stew, boil it in the mud, dip it in the sea cucumber, put it in two water bowls, and boil it until it's almost gone.
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.