Home / Nagasaki / Pīnattsudōfu
Pīnattsudōfu ピーナッツ豆腐
| Prefecture | Nagasaki (長崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | ピーナッツ豆腐（ぴーなっつどうふ） |
| Reading | Pīnattsudōfu |
| Home area | Koga Town |
| Main ingredients | It's a dead flower. It's a squabble. |
History and Origins
It was a native food that came to the northernmost of the Gotshima Islands. It was a local food that crushed the island's native flower, a special product. The history of flower growing on Koga Island goes back at least 70 years, and the island's unique red soil and tide has its reputation as sweet.
When It Is Eaten
In the local small price Gaga, it has long been made in each home and often served at parties and other occasions. Now many goods are being sold as a local food item, and you can eat them regularly, both in and out of the state.
How It Is Eaten
You can still eat as you please, but if you want to eat rice, it is your duty to add a taste of the sweets from the rice. Also, if you take black honey or sugar, you can enjoy yourself as a sweet.
Recipe — Serves 4
Ingredients
- 40 g peanuts
- 50 g cygnus
- 2 cups water
- a pinch sugar
- a pinch salt
- Mix: 20 g white miso
- Mix: 10 g sugar
- Mix: 1 tsp water
- Mix: 1 tsp sake
- Mix: 1 tsp mirin
- Mix: yuzu, to taste
Method
- I'll do it until I've got a hood processor or a bowl and I'll have to do it.
- To put it in perspective, add a little bit of water, and then apply it until you get a little bit of pressurized.
- Add condensation and sugar salt to the juice of the milk and put it on a heavy fire.
- If you get a little solid around you, make it medium fire and then mix it well from the bottom of the pot for about an hour.
- (It's cleaner not to put tofu on the bottom or the back of a pot that's soaked or lightly oiled in water, and then poured quickly into the sink, and then cooled for six hours before it was solidified.)
- I'll make a udon. Mix the juice and sugar with the fire, add a little wine, and then mix it well and add water and garlic and then paste it further.
- Finally, the skin of the sashimi is ground down, and the juice is added.
- Put the plasty on and finish it.
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.