Kusaginanokakemeshi くさぎ菜のかけめし

History and Origins

A vegetable is a vegetable that is dried by taking the young sprouts of the oak that grow in the mountains. It smells so strong that even if you walk near it, you can see that it has oak. A vegetable is important when it is picking, not too small, and not too big. In the north of Okayama Prefecture, they are picked and dried in late May. The drying process uses a quick boiling of the leaves and exposes them to water to do a little work. I can't eat well without a hard pull. After a break, he often squeezes it out into a beetle, spreads it out into the rain, and keeps it dry and stored in the carala. The delicious way you eat the rice is rice. Cut the vegetables into small pieces to get them back slowly in water, roast them with a lot of oil, cook them with chicken and other ingredients, and eat them with some soup and onions that you have eaten in chicken soup. What is roasted in oil is tasted with soy sauce, soy sauce, sugar, and so on, and can be enjoyed as a cucumber.

When It Is Eaten

Since a vegetable can be stored, it will be built and served in four seasons.

How It Is Eaten

Bring back the vegetable slowly in water. Cut small and add a lot of oil to roast, chicken, chicken, carrots, and whatever you like. I eat it for dinner, and I eat it with the soup and onion from chicken garlic.

Recipe — Serves 4

Ingredients

• 1/2 chicken bones
• 200 g chicken (胸またはささみ)
• 25 g くさぎ菜 (乾燥)
• 80 g carrot
• 80 g burdock root
• 2 egg
• a pinch green onion
• 200 g cooked rice
• Seasonings: 4 cups chicken stock
• Seasonings: 5 tbsp soy sauce
• Seasonings: 2 tbsp sugar
• Seasonings: 1 tbsp mirin
• Seasonings: 1 tsp sake
• Seasonings: a pinch salt

Method

1. The vegetables are served by water for a slow night.
2. We'll cook chicken garlic for about two hours and then cook soup. In the process, put chicken in the soup and water in the soup and let it out when the chicken is cooked.
3. I'll mix the seasonings and make the soup.
4. It's served with a little bit of water, with a little bit of oil, and a little broth, and a little soup, and a little sauce until it's ready to taste.
5. Cut the chicken in fine pieces and add a thin paste with the juice.
6. Carrots, cucumbers are cut into a round four-centimeter slice and add a thin paste with soup.
7. I'll make a silk egg.
8. I'll cut the onions in a bite.
9. I put rice in the bowl, and on top of it are vegetables, chicken, carrots, eggplants, and eggs.
10. Put on the soup, mix and eat.

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.