Yudeboshidaikontokanbokononimono 茹で干し大根とかんぼこの煮物

History and Origins

"This stewy dish with dried roots and rice" is a native dish of the West Sea University. If the combination of "swallow root" and "kids" is in Nagasaki, then we'll taste it in Nagasaki. The "Sea-Big-Bone" is a saving meal made in the cold of the West Sea City. With a short book, he takes it out of the sea and takes it out of the sea in a dry place in the midst of a cliff, and he makes it out in the cool breeze of the sun and the sea. If you cook it back, it'll make you a great source of sweet taste, less bitter. And yet, the hollow dry ground on the cliffs and the work landscape there are the windy poetry of the winter of West Sea City, which is known throughout the country. On the other hand, "Kyoji" is a famous Japanese name for Nagasaki. They are made from raw raw sea fish, eagles, and Tobi fish, and Eso, gchi, and ham are the taste of a common ingredient for drawing lines. That is why Nagasaki Prefecture's warbles consume the top class in the whole country. Among other things, "stretch-and-go" is popular and can be eaten as it is, but it is also a common dish for many dishes, including "this stew with rice" and "lass" and "this stew."

When It Is Eaten

Both foods are eaten annually in the year and are eaten daily in homes and restaurants.

How It Is Eaten

If you cook with "Silver and Dry," you should first wash lightly and then water it back. Since the main root is water-recoverable, less painful, soft-frequency, and more flavored, it's good for the Japanese food and the sea. In the local area, "swallows and squid stew" are often made with squid caught in the Near Sea. Also, in Nagasaki it is common to cook a local dish called "silver and dry" that mixes with a dried root in a dish that is normally eaten to harvest.

Recipe — Serves 6

Ingredients

• 50 g daikon radish
• 15 g carrot
• 3 shiitake mushrooms
• 50 g かんぼこ (すり身揚げ)
• 200–300 ml dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar

Method

1. We'll boil the main root in water for about 20 minutes.
2. I'll cook about 10 minutes in the soup, and add a taste with soy sauce, so I'll add sugar. You can use a dry spine. In that case, it's good to put the re-cuperation in the soup.

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.