46 20 パスティー

History and Origins

"Pasty" is a dish supposedly transmitted by Dutch people who came and went to and from islands during the time of the Citadel. A prototype was introduced in the Cooking Book of the South Seas then, and the Four Seasonal Cooking Book, written in later years, has a recipe that is close to the present recipe. It is said that the name "passy" comes from either "Passel," meaning pie in Portuguese or "Pasta" meaning fabric. It's one of the dishes of Nagasaki's own Japanese style (from the fact that the Western way of cooking but under pie dough contains Chinese dishes and the flavorings are Japanese.)

When It Is Eaten

It's been estimated that in the past, the common folk were the best foods that seldom been mentioned. Today, restaurants on islands and so on are always provided as one of the local best food. It also serves as a plate in a bowl.

How It Is Eaten

In a pot, the tools are cooked in a chicken glass bowl, or in a facsimile soup or a succulo soup. When it is placed on a hot bowl and covered with pie cloth, and baked in an oven, you will get "passy" made. When you eat, you break the dough from the woven pie and put it in the soup in the inside and have it with the tools. In addition to the taste of your own Japanese - Chinese - Chinese - style style, you can enjoy the beauty of the combination of the soft flavor of pie fabric zak and boiled material.

Recipe — Serves 2

Ingredients

• 100 g chicken thigh
• 100 g bean sprouts
• 50 g nagaimo yam
• 20 g fresh shiitake mushrooms
• 20 g carrot
• 4 boiled ginkgo nuts
• 1 boiled egg
• 1/2 tsp chicken stock
• 200 ml water
• 1 g salt
• 1 tsp light soy sauce
• 1/2 tbsp sake
• 1/2 tsp sugar
• 1 pisskin
• 1/2 egg yolk

Method

1. I'll cut the chicken to a small size. The longer the skin is peeled and cut. I'll cut the carrots into a bite if I want them.
2. Put them in a pot, add chicken and water to cook until 1 is soft and tastey and cook for longer.
3. I'm going to put the eggs on a more heated plate, and I'm going to cook with the rest of the soup, and I'm going to put them on two slices of rice and I'm going to wear them.
4. (Screw the pies into a five-inch string, and space the three vessels a little bit to hold the area around the lattice.)
5. We will remove the egg sugar (and add a small amount of water to the surrounding area) and remove a piece of pie cut into 1 1 1/2 cm and hold it lightly.
6. I'll put an egg yellow on the surface and burn it to the point that it'll burn for eight minutes in a 250 degree oven.

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.