47 2 クーブイリチー

History and Origins

A local dish that is often heard of in Okinawa Prefecture is a dish that is cooked in boiling water, dried or root vegetables and then boiled to make taste. Of all the various rickshaws, the main one made on the day of Hale was "Cubburi." The koub is a cloth, sometimes referred to as "Cubilichi" because it is a boiling sauce for the cloth, or "Cubilicher" or "Cubri" for the dough, "Cubri" or "Cubri" for the bowl. With the cloth and the "good-bye," it is an essential dish to celebrate, such as weddings. It's a sweet taste. Add three pieces of boiled pig meat, but it is compatible with the silica and creates a unique taste with which the taste blends. It's also said that it tastes better by adding pigs several times when boiling them. When cutting dry cloth into a round, it is easier to cut it by turning it back in water, fold it, and roll it in another cloth. It's also a challenge, but it's said that adding pigs a few times makes them more delicious.

When It Is Eaten

Although it is treated as a celebration dish from the Japanese word "sitting" but it is now being prepared in a modern way as home cooking.

How It Is Eaten

After washing the cloth, I'll water it back and cut it into a thousand pieces. Three roasted pigs, four sweets, and fried tofu cut short. In the pot, you add sugar, soy sauce, garlic and so on, and then you put three pieces of meat and some sweets into the pan. I'll cook the cloth in another pot with oil and then add the pork and cook it with a lid. Put three pieces of meat and some garlic in there and boil it. When the soup is almost gone, we'll put the cucumbers and fried tofu together.

Recipe — Serves 4

Ingredients

• 40 g kelp (konbu) (刻み昆布でもよい)
• 60 g pork belly
• 40 g konnyaku
• 30 g kamaboko (fish cake)
• 30 g tofu
• 2 cups dashi stock
• 1 tbsp vegetable oil
• 1 tbsp sugar
• 1/2 tbsp mirin
• 1 tbsp sake
• 1 tbsp soy sauce
• a pinch salt

Method

1. I'll wash the cloth and put it back in the water and cut it into three-millimeter slices.
2. Three pork meats are boiled and cut into short volumes.
3. I'll cut short the sweets and fried tofu too.
4. Put sugar, garlic, wine, sooty oil in the pan, and put three pigs in the fire, and add some garlic to the dish.
5. Heat oil in the pot, stir it well, add a lot of oil in the pan, add a pig cover and cook it until it's soft.
6. I'll add four pigs and three pigs along the way.
7. When the soup is almost gone, you can put a potato, fried tofu, mix, taste, and taste with salt.

More About 47 2

Ilichi is a finely cut material and a fried Okinawan dish. It's the changing accent of "Stretchki" and it's called "ecumenism."

It is used mainly in pork soup, but some materials use cloths, casts, and even plain, easy-to-stinned pigments. Compared with the champagne that you can roast in a short time with a fire, it was originally delicious as a delicate dish.

The main Irichi food and ingredients.

I'm going to show you a typical example of this. (Strip-cut fabrics) Three meats, four chicken, four chicken, three chicken, three chicken, three chicken, three chicken, four chicken, four chicken, two chicken, two chicken, two chicken, three chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, one chicken, and so on.)

There are many kinds of mammigators, such as makmilici and makodakis using pig blood (and other such uses of pig blood).

And the dish that you cut into the carrots and roasted with the chicken egg is called "carnis ciry" instead of "silly."

Text adapted and translated from the Japanese Wikipedia article イリチー by its contributors, licensed CC BY-SA 4.0.

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.