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Bibainotorimeshi 美唄のとりめし
| Prefecture | Hokkaido (北海道) |
|---|---|
| Region | Hokkaido |
| Japanese name | 美唄のとりめし（びばいのとりめし） |
| Reading | Bibainotorimeshi |
| Home area | The Kasai City. |
| Main ingredients | Chicken, rice, chicken, chicken. |
History and Origins
"The master of beauty" - still a household friend - as a native dish of Toshio City. It is said that the birth occurred during the Meiji period when the Hokkaido pioneer was seriously promoted. Kojiro Nakamura, the farmer who then established in what is now the Miyagi Village area, also encouraged the farmers to care for their finances and health and to feed their chickens. Then, when rice was available, it was said, he killed the chickens he had kept to support his guests and behaved with a "cow" that he had prepared with rice. Today, traditionally adopted in the Nakamura area, local women make their old-fashioned "mixing" and are also called "Creep of Nakamura."
When It Is Eaten
In times past, both chickens and rice were valuable food, so they acted as a welcome food for visitors from far away. They were also eaten to feast on such occasions as festivals and New Year's Eve. Now they're being eaten through the year.
How It Is Eaten
The only foods we use are chicken and hottut that are cooked on rice. The seasonings are made with citrus oil, sugar, and wine alone, and a simple dish to cook. It's because it's a simple dish that makes chicken's juice taste spread, and it has a strong flavor and flavor. There are almost all the ingredients used in every home, but there are recipes for the home. In some areas it is customary to eat with ramen.
Recipe
Ingredients
- 90 g polished rice
- 3 g soy sauce
- 1 g mirin
- 1 g sake
- 2 g butter
- water, to taste
- 20 g chicken thigh
- 20 g chicken breast
- 1 g sake
- 2 g mirin
- 2 g sugar
- 4 g soy sauce
- 0.3 g salt
- 50 g onion
- 1 g oil
Method
- With oil, hens can be roasted, chicken can be roasted, chicken, chicken meat, flavored with flavored food, and then add some onions and then boil them gently. I'll try to leave a shaki feeling on the fly.
- Don't worry about it.
- I'll put soup, butter and rice in the rice bowl.
- I'll mix the dishes with the cooked rice and finish them.
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.