Hōhan 包飯
| Prefecture | Tokushima (徳島県) |
|---|---|
| Region | Shikoku |
| Japanese name | 包飯（ほうはん） |
| Reading | Hōhan |
| Home area | We're going to have to do something about it. |
| Main ingredients | I'm going to start with a couple of things. |
History and Origins
In times past, there were few rices in the village, and Inashima was accustomed to native food that was served by the fruits beside it and by the way. One of them, known as "cooking," is to cook rice and rice separately, to put rice and rice on top of the meal, and to mix and mix them. It's an idea designed to make you more hungry and fattened with fruit and vegetables near you. The meaning of "wrap" rice in rice has given me this name. It is said that the rice paddies of the Old Valley passed from the mountains to the villages and evolved into a bowl.
When It Is Eaten
Although originally eaten as common home food, today the younger generation has not been exposed to much of it, and so has few people eating at home.
How It Is Eaten
I'll cook rice and rice separately, and then I'll eat rice on top of rice rice, mix it up and eat it. They say that in cooking and cooking, they don't call it dinner. Every household has the same materials and materials, and there's not much difference.
Recipe — Serves 4
Ingredients
- 150 g（1 cups） rice
- 150 g cooked rice
- 100 g chicken (leg)
- 80 g carrot
- 100 g burdock root
- 100 g konnyaku
- 60 g bamboo
- 20 g leaf green onion
- 800 g dashi stock (niboshi (dried sardines))
- 5 g（1 tsp) salt
- 54 g(3 tbsp) soy sauce (濃口)
Method
- You can't get rid of the mess and the dirt.
- I'll water the pot, put rice in the rice, and boil it for about ten minutes. I'll put it on the monkey when I've finished steaming it.
- I'll cut the chicken into smaller pieces.
- Carrots cut their skin by five millimeters wide and short three centimeters.
- I wash it in a seam, wash it with a waxy water, cut it out and cut it out.
- The pepper is cut into a short five-millimeter (3-millimeter) volume, salt, and wash and leave the salt free.
- I'll make a thin cut of the dust from the small mouth.
- I'll leave the leaves in a small cut.
- Put each ingredient in the soup and boil it. When it's soft, taste it with flavored salt, salt, or soy sauce, add rice and rice and boil it until it's no more. When you have more juice, you may add flour pasted condensation. )
- When it boils, put it in a bowl and scatters the bow.
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.