Home / Okayama / Ishimochijakonokarāge
Ishimochijakonokarāge いしもちじゃこの唐揚げ
| Prefecture | Okayama (岡山県) |
|---|---|
| Region | Chugoku |
| Japanese name | いしもちじゃこの唐揚げ（いしもちじゃこのからあげ） |
| Reading | Ishimochijakonokarāge |
| Home area | Inland Sea Coast |
| Main ingredients | Don't be so rude. |
History and Origins
The chicken is a small fish from spring to summer in the Inland Sea. In some parts of the world, it's called a "Nebto," and the standard Japanese name is the Tendikedai. The stonelike bones of an earclip on the head are larger than those of other fish, so even small fish cannot eat wholes from their heads and they will drop their heads and cook. I'm a little short because of the small fish, but I feel sweeter when I'm fried and eaten with my bones. It's sweet and sticky and can be eaten as a dumplings.
When It Is Eaten
In the spring and summer, they are often eaten.
How It Is Eaten
In this case, I'll take this head and its entrails and wash them, water them, and fold them in flour and fry them with 180 degrees of oil. I'll eat salt.
Recipe — Serves 4
Ingredients
- 300 g いしもちじゃこ (テンジクダイ)
- salt, to taste
- pepper, to taste
- potato starch, to taste
- mirin, to taste
Method
- In this case, I'll get rid of this head and its internal organs.
- Salt, pepper, glue, pasture, and water.
- Cut off the flour.
- I'll increase the temperature of the oil at 170 degrees Celsius.
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.