Iyanodekomawashi 祖谷のでこまわし

History and Origins

One-sized potatoes are also native to the Kojijiji, Ishitoto, and knifer tofu, and they are pasted with a bowl of garlic and baked with a dish. We set a fire in the hearth, and we cook it, and when we turn around, we make a circle. It is said that this name was named because it resembles the shape of the Ajidashi doll's "Tokyo" when he spins his head. By the way, in the Ojijidani area, there is a small potato called "swallows" growing and using it in the moustache. Rock tofu comes from hard rock, and this is made from cotton tofu and is also made in the valley. It's good for a bowl of chicken. In addition, it is made of stilts, such as "Burn Taniji" and so forth. It is a dish with many of these alcovenous products.

When It Is Eaten

They were known mainly as family food and were eaten on a daily basis. It is said that the stinging from above, in order of tofu and pepper, was common, and because it was difficult to slip, it served as a sort of a sponge on the top material. The materials are the same in each household, but when the harvest was particularly heavy, they were sometimes made in a rough way.

How It Is Eaten

I'll boil the pepper and cook it in a bowl, and then I'll dip the powder in water and roll it. I'll stick these and cut tofu into a pot, stand in the lining, and cook it once and then paint the saucer and then cook it. When I cook it, I will turn the bamboo and finish it with a little effort.

Recipe — Serves 4

Ingredients

• 40 g8(320 g) taro
• 30 g8(240 g) ごうしゅいも (potato)
• firm tofu
• 1 blocks konnyaku
• 60 g buckwheat flour
• 40 g water (そば粉用)
• Mix: 80 g miso
• Mix: 1 tsp ginger (grated (daikon etc.))
• Mix: 4 tbsp refined white sugar
• Mix: 2 tbsp cooking sake
• Mix: 2 tbsp 1/3 water
• Mix: 1 tsp dashi stock
• 8 sansho leaves

Method

1. The first day, wash it and water it with the skin. If you cut the bamboo with a softer tap, you cut it in a shape that looks like a round shape, about three centimeters in size. (Sweet and potatoes) If you have ten minutes in the middle of the fire, and you're big enough to go through the fire, then you cut and round it about three centimeters.) Cut it into three minutes so it looks like a triangle. The cotton tofu is cut into eight squares.
2. The powder is mixed with water and mixed well, rounded into a bowl, and boiled in boiling water for two minutes.
3. The yakuza cook will cook the pepper with the flavored sauce and cook it with a low-frequency sauce. It's convenient because using a oven doesn't take too long. I repeat a minute three times at 500w.
4. I'm going to cut the rice in a bamboo block about the size of an inch, I'm going to put it in a pot, I'm going to put it in a pot, I'm going to put it in a pot.
5. (You should use an oven toaster to burn until the taste on the surface of the surface is burned.)
6. With the growth of the tree, it's done.

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.