Dojōnokenchinjiru ドジョウのけんちんじる

History and Origins

The old folk song in the city of Shikoku is "It's too easy." I am familiar with the work of "Sicky Lady" dancing with a humorous gesture in hand. This smooth gesture is believed to have been adopted by men working in sand-election. Dojou was a soil, not a river fish 'djoo'. However, before the peace-making season came, the free market was rooted in a culture of dujoo. It was a food for attention so as to say, "One eel, one dojo." In the late Edo era, the fish of Matsue's "Creep of Clouds" collection of its products was more familiar to us than the djou was recorded. In Fukuoka City, where Dojou's production is the second largest in the whole country, after the war, the breeding business really began. Today, we pour our energy into the Burren of the Blue Sky, which we have grown in rice paddies. The Dojou dishes vary in quality, such as steaming, casserole dishes, and turpentine, but the "Djoo's Soy sauce" is popular with the Dojou and the Shimane Prefecture mountains.

When It Is Eaten

It's said that fat is delicious during the first summer egg season. We'll reach the peak of shipment in summer. Once upon a time, they were eaten when they were "silly" after they finished planting the rice. At present, we rarely go to the table at home, and we often see them at local restaurants.

How It Is Eaten

It can be eaten with a seasoning sauce, but it is delicious when you put it in the soup. If you roast the dojoo in an oiled pot, pour boiling water and add the juice. Besides seasonal roots such as carrots and radish, you may add to your garden and tofu. Sugar makes you taste better than sugar. When you boil a dojou in oil, you can run into a pot and get into a fight. In advance, I put a dojou in a pot that I poured in Japanese wine, and if I leave it in the lid for a while, it will become mature and easier to cook.

Recipe

Ingredients

• 18 loach (小)
• 1/2 blocks firm tofu
• 3 taro
• 1/10 daikon radish
• 1/4 carrot
• 1 konnyaku
• 20 g burdock root
• 600 ml dashi stock
• a pinch salt
• 60 ml light soy sauce
• 60 ml mirin
• 3 sugar
• a pinch ginger juice
• oil, to taste

Method

1. The tofu is cut at an angle of two centimeters, and the resame and the radish are cut to a small size.
2. I'm going to put it in the water and take a bucket. All the vegetables are roasted in oil, and when they get used to it add to the tofu, add the juice.
3. When the vegetables are cooked, put in the dojou, add some flavor, and let them boil.
4. To finish the finish, we can put the cut white and blue tints on top.

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.