Banikusoba 馬肉蕎麦
| Prefecture | Kumamoto (熊本県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 馬肉蕎麦（ばにくそば） |
| Reading | Banikusoba |
| Home area | Assistance |
| Main ingredients | Horse meat, close. |
History and Origins
(Kumamoto Prefecture). It is also called "Sakura meat" and "Keeds" and is also known as the "Character" of horse meat. In the first place, when Kudo Kato, a Korean veteran, was forced to eat his horse when he left, it was so delicious that after returning home, he was said to have enjoyed eating horse-sharp and horse-sharp culture. It is said that beef is rich in protein and vitamins and is a very fat diet, but it was provided as a nutritional food during the time of the Edo prohibition. Kumamoto Prefecture was eaten by some farmers before the war, but the pastures under the Akyama is a military field where cattle and pork were used to replace beef and pork. In the '30s, the restaurant began to be served. Even at supermarkets, beef is sold alongside beef and pork, and it's so popular as to be used in curry and meat. Among other things, after the horse stinging, he used a piece of meat left over and boiled it until it was sweet and steamed with oil, sugar, and garlic. As well as a favorite dish of rice, it was a stew from the horse.
When It Is Eaten
It's provided in a store like the Yano-san and can be eaten all year round.
How It Is Eaten
The stew is cooked on top of it as a warm side and as a udon material.
Recipe — Serves 2
Ingredients
- 200 g 馬肉の小間切れ
- 2 heads close
- 1/2 cloves ginger
- 3 cups dashi stock
- 2 tbsp soy sauce
- 10 g green onion
- Mix: 2 tbsp dark soy sauce
- Mix: 1/2 tbsp sugar
- Mix: 2 tbsp sake
- Mix: 2 tbsp sake (mirin)
Method
- I'll boil the beef once and I'll let you have your ak.
- I'll put one piece of beef in the pot, or I'll put some flavor A in the pot, add enough water to cover it, boil it down, cook it down, and boil it until the horse is soft. I'm going to add water.
- I'll cut her throat.
- I'm sure you'll find it easier to be around than you like.
- The soup is boiled, add soy sauce, and adjust to the flavor of your choice.
- When you put your side in the pan, and boil it again, then you boil it up, and then you put meat and onions on the table. The juice also comes out, so the salt in the juice will be a little modest.
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.