Butaae ぶたあえ
| Prefecture | Kumamoto (熊本県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | ぶたあえ |
| Home area | Aquiculture |
| Main ingredients | Tac, tas, tas, tasties. |
History and Origins
In the islands of some 120 islands, there are plenty of fish and fish, and the special silkworms that thrive on shrimps and crabs are known for their high quality, such as elastic food. The way they dry up the silkworms is a summer wind poem, and the 3124 national road where they see them is called "The Gardened and Open Street" in the year 2005. Some of the freshly born octopus dishes are made with boiled octopuses. The "Schio" is a traditional local dish. The Okinawan dish bitter melon campula is the source of it. Once upon a time, it was a rare and difficult thing to obtain in the wild. Instead of pork, it was replaced by an octopus from the Eybony Bay. The traditional and bitter melons were also eaten by the sea cucumbers. Even after they were set up as a dish cooked with summer vegetables and octopus, it was a unique dish that was passed down as a "silver pig." The sweet taste of sweet pepper with sugar or hawk claws will enhance the octopus's taste and the sweet taste of vegetables, and suit the food and the drink's taste. Vegetables are used mainly, but there's also a range in which there are bitter melons, peppers, carrots, pumpkins, and so forth.
When It Is Eaten
Since summer vegetables and silkworms are used, they often appear as summer dishes, especially, but they are out of season, so they can be eaten at any time of the year.
How It Is Eaten
It fits both white rice and Japanese rice at the usual table. Even though it's cold, it tastes good, so it's good for lunch.
Recipe — Serves 4
Ingredients
- 3 eggplant
- 2（） osamas
- Mix: 2 tbsp miso
- Mix: 1 tbsp mirin
- Mix: 1 tbsp sugar
- a pinch （ to taste ） dried red chili (chili pepper)
Method
- Cut half the length and then cut diagonally at about five millimeters thick.
- The octopus will cut up.
- I can cook fried bread with the right amount of salad oil and 1.
- If you add two to it, it's lightly fried, and you add a combination of the flavor A and then you mix it up.
- If you want to add the hawk claws, cut them and put them in with the flavor.
More About Butaae
I'm sorry. I'm sorry. It's a dish made from boiled octopus and eggplant, and pork is not used.
Heavenly plants are rich in fish and the silkworms are special and the landscape of drying them is a summer poem.
The Okinawan dish, the bitter yachachampuru, is the source of it, and it is believed that it began with the use of the precious and difficult - to - obtain pork from the wild plants in the form of an octopus that was harvested from the leaves.
In the summer when the silkworms were in season, it was also the harvest season for bitter melons and eggplants and it was a rich harvest in the wild. Summer vegetables and octopus, such as bitter melon and eggplant, have settled as a dish that has been boiled in flour. Even after the material became an octopus, the name was passed down as a "noodle-suck." In some areas, you can add pumpkins and peppers.
Besides being eaten by rice in a common table, it's also eaten as a rice bowl. It's delicious, too. It can be used as a lunch. It's made in each household, but it's also sold on the supermarket.
Text adapted and translated from the Japanese Wikipedia article ぶたあえ 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.