Aranosugatani あらの姿煮
| Prefecture | Saga (佐賀県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | あらの姿煮（あらのすがたに） |
| Reading | Aranosugatani |
| Home area | TangTsu City |
| Main ingredients | Ara. |
History and Origins
The Tangsuke, registered to the UNESCO unspoiled cultural heritage with the "The Mountain and the Festival" program. It's a great festival with full appreciation for the harvest. As the men of the town of Tanguzu have always attended the festival, the women who guard their homes have the custom of cooking for the people who are in charge of them from day to day. It's called the dish a citrus, and it's the giant fish's "same stew." It is said that after World War II, the merchants began to make a show of it and to boil the great, spectacular aura from the basilica. Ara has a fish body of about ten kilograms. Ara is the name of Kyushu, and it is known nationally as cue, and a transparent white skin is cut out of shape, not only by skin, but also by stabs and pots. It's available all year round, but October is around December, and November, when Yunji is born, it's a very delicious season for Sarah.
When It Is Eaten
It has been made since ancient times as an essential dish for my festival. Your cooking will behave like a close friend, acquaintance, or relative you've known.
How It Is Eaten
Take out Ara's liver and put a lot of root into the empty stomach. I'll boil the soy sauce, Japanese wine, and sugar as a flavored solution in a pot large enough to hold the ara as it is. I'll cook it for a little while while boiling it. Using it to adjust the flavor makes a delicious stew fish.
Recipe
Ingredients
- 10 kg） 1 あら
- soy sauce, to taste
- 7 sake
- light soy sauce, to taste
- to taste （） mirin
- 7–8 kg sugar (白糖)
- daikon radish, to taste
Method
- I'll take the scales.
- Ella leaves behind to prevent the fish from breaking down.
- Remove the internal organs and fill the large root cuts.
- Put the liquor in a custom-sized large pot, boil it, and fire alcohol.
- Put in soy sauce, garlic, sugar and make a thin taste.
- Oh, I'll stab a lot of eyebrows in that fish so that it can make a fine hole and taste more easily.
- I'll wrap up and wrap up the steel wire, two pieces of cloth.
- Oh, my God, the tail is wrapped in aluminum.
- I put the finished pepper in the seasoning fluid and heat it with a weak fire.
- The gills are covered with a large root, with a large root under the tail and shape.
- I heat the seasoning fluid over the fish.
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.