47 7 ターンムディンガク
| Prefecture | Okinawa (沖縄県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | ターンムディンガク |
| Home area | All within the province. |
| Main ingredients | Tammie. |
History and Origins
Turnum Dingak is a dish that has been sweetened with rice like a potato, sometimes called a "surtardanm." It is often used in a consert way after a fat pork dish. From the fact that potatoes and potatoes grow around parents and potatoes, they are made a good food for offspring. They are an essential ingredient for celebration. They say that the rice potato from Okinawa Prefecture has a distinctive smell and sticky taste, especially in New Year's or Bons, but it takes nearly a year to harvest, so they're planting it in reverse. It's sold in a steamed state instead of raw in the store. Okinawa Prefecture is one of the most common sources in the country, and the largest mountain in the Ginjitsu and Inno Bay City is famous. "Durkasy, which cut into pieces with pork and fried with pork, " and "Dullkasy, made for the birth gift only," was created for the birth gift. In recent years, the uses have been widespread in making pies and sweets. In the early 18th century, in the Sudoku Confederation, on New Year's Eve, they used Tata potatoes as a gift and used it as a ritual meal. Also in the northernmost part of the island, the potato is very popular, and the potato has been an important dish.
When It Is Eaten
It's one of the dishes set up for New Year's Day, such as the tray and other dishes. I use rice potatos, which are related to the offspring' prosperity, which is especially essential for the celebration.
How It Is Eaten
Tammuz peels off the skin and gently boils in boiling water for five minutes to make a break. Put cut-off rice and water in a pot, put it on fire, and add sugar when it's soft. I'll stir it up and turn it into a bowl, as I stir it in a wooden pot. I'm going to place on a vessel, and I'm going to place lemon skins and peppers on it. Tammie's style varies from region to home, and there is a difference between leaving the shape of Tata potato or destroying everything.
Recipe — Serves 4
Ingredients
- 300 g 田芋
- 11/2 cups hot water
- 1/3 cups sugar
- 1 tbsp mirin
- lemon (mandarin peel), to taste
Method
- Tammie cuts her skin to two centimeters angle and boils gently for about five minutes and then drains the water.
- Put one rice potato in the pot and fill it with enough water. When the potato is soft, add sugar and boil it with a wooden sauce. I'll add a bowl when the liquid becomes so thick that I'll finish it.
- He scales the vessel and rubs lemon skin on top of 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.