47 5 ソーミンタシヤー
| Prefecture | Okinawa (沖縄県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | ソーミンタシヤー |
| Home area | All within the province. |
| Main ingredients | That's not fair. |
History and Origins
The Somintashaer is a home dish of Okinawa Prefecture that fried the chocolate. The Okinawan cooking style has "Tasai" and "Campple" in it, but the "Changple" uses it as a dish of roasted tofu to add to it. "That's the wrong expression. "Sominga chow" is a representative of family food and is also valued as a drink because it is easy to finish with salt and soy sauce with simple ingredients, such as vegetables and tuna and so forth. The cooking process is easy and has a trick because the recipes have different results in the boiling sauce. The soft ones that we put in their sauce when we cook them or cook them are called "sommin ptulu" and are appreciated by the old for being good food cookers. By the way, "ptulu" means that the starch has melted out and the starch has fallen apart.
When It Is Eaten
In addition to being able to eat lunch and dinner as a family dish, they are also eaten as a drink offering. I hear that in the past every house had its own place to buy candy, which was valuable for a meal when it was not allowed to walk by typhoons.
How It Is Eaten
I'll loosen it in a lot of hot water, boil it, and wash it if I have to, I'll let it go. If you leave it for a while, it won't solidify you if you keep it oil. I'll cut the onions, called buraras, into small bites. Hot oil in the pan, put the lentils in the pan, and roast it with a fire like a chopsticks. Add a lagara and taste it with salt, and add soy sauce to perfume. If it seems that it burns when you cook it, add some juice. When we do this, we can add a handful of carrots, a can of tuna, meat, and a pumpkin. It's also made by putting on a steamed silkworm, which you can add to the flavor.
Recipe — Serves 4
Ingredients
- 2 bunches somen noodles
- a pinch green onion
- 1 tbsp oil
- salt, to taste
- soy sauce, to taste
Method
- The bowl is boiled in a lot of hot water. Once you've boiled, you'll water it once, and then it'll boil again, so you'll boil it up and immediately put it up to the monkey, wash it, and drain it off.
- I'll cut the blue strip into small slices.
- We heat the oil in the frying pan, put the oil in the pan, and then use the chopsticks to boil it, and then we can cook it in a strong fire. If it looks like it's burning, add a little juice, roast it, taste it with salt, and paste it with a little soy sauce.
- I'll scatter the blue thread 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.