47 3 イナムドゥチ
| Prefecture | Okinawa (沖縄県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | イナムドゥチ |
| Home area | All within the province. |
| Main ingredients | Three pigs. |
History and Origins
In Okinawa Prefecture, "Ina" means warthog, "Mduch" means warthog." The native dish "Imamduch" means "Nadu." It's also called "Immalchi." It used to be a gravy of wild animals, but it came from being made with pork because it became difficult to get them. In addition to some tools, such as peppers and so forth, they are seasoned with sweet pepper and are finished with a sharp tool. It's fascinating to have a taste of the ingredients with a sharp taste. The point is that I use a unique casa casa cicada, Okinawa Prefecture. It's an essential ingredient for high-end food. As can be seen from the fact that this food is used, 'Immduch' is a dish that can be eaten for celebration. It's also one of the celebration dishes served in a dish called the Fukuoka Festival, which runs through the flow of the Yuuki dynasty. A similar dish has a "heelmduch," and this one is made into soy sauce.
When It Is Eaten
It's mainly eaten in cold weather, and it's treated as "food for a nice day" such as New Year's celebrations, graduations, admissions, and adulthood.
How It Is Eaten
Three pork meats will be boiled and cut short. The dried - and - dried shrimp is turned back in water and cut into short books, as well as oil and oil and casserica. In the soup of pigs and onions, in a bowl of non-spoken ingredients, and in a bowl, boiling them, and finally add sweets and sweets to the taste. Since the salt content varies according to the sweet taste used, you can adjust it by tasting it. Also, during the cold season, heat is harder to escape, so it warms and tastes better when you eat it.
Recipe — Serves 4
Ingredients
- 200 g pork belly
- 40 g kamaboko (fish cake)
- 2 dried shiitake mushrooms
- 40 g konnyaku
- 2 cups dashi stock
- 2 cups bonito dashi stock
- 100 g miso
Method
- Three pork meat is a whole bowl of rice, cut short and four centimeters wide, and cast salt for a while.
- Put three of the meat in boiling water and boil it quickly and wash it even better.
- I'll cut all the ingredients short and boil them slowly.
- If you're a pig in the pot, and you're a pig in the pot, and you're a pig in the oven, and you're a pig in the oven, and you're a cook, and if you get up, you put in the ingredients other than the kassela and the peppers, and you melt the sweets.
- I'll boil it in a bronco for about 15 minutes and taste it in the ingredients. If it's a little tender, I'll put in a kassela pepper and finish it.
More About 47 3
Imamduch is a native dish of Okinawa Prefecture. It's a great deal of juice and one of the dishes to celebrate. The origin of the word is "maltz" and is sometimes written as an immolch. In addition to being made in many homes in the bonsai and New Year, it may be added to the menu in the dining room. Also, the stuff made into citrus sauce, not taste, is called deermduch.
Text adapted and translated from the Japanese Wikipedia article イナムドゥチ 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.