Ebīmotobōdaranotaitan えびいもと棒だらの炊いたん

History and Origins

The "Friend's Fabric" is a local dish made from a combination of Hokkaido sticks, a traditional Japanese vegetable that features a shrimplike pattern and striped pattern. It has a unique taste of meat that is delicate and delicate and has rich flavor, and is popular in the home and is often used in boiling dishes because it is hard to boil. The stickadala is a dried-out madala, and is primarily brought from Hokkaido. The Kyoto, which once had a morning court, gathered all kinds of food from all over Japan, so a culture developed to make them work and eat well. One of the characteristics of the cooking is the citrus. This is a dish that combines season food and draws both good points together. "The rod is a symbol of this bowl." It is said that the gelatinous substance from the stick is softer in the stick where it can prevent the boils from breaking down and the pot that comes from the boil.

When It Is Eaten

Mainly, they were eaten in a nice New Year's seat. Now, the best results can be made from autumn through winter when the sky is in the shop.

How It Is Eaten

If you put the stick-driven stick-driven wax back in the juice or rice yuzu, you can put it in a fresh dish and put it in a bowl with a wax cut to the size that you can eat easily. When the rod becomes soft, take out the tools and boil the soup further and place it on the rod. Finally, we eat with a slice of chopped mustard as a flavor. If you can't get a raw potato, you can use a foster potato instead. Since it's used in the first case when you put back the sticksticks, the juice has the smell of the stickella in it. So when you boil it, you might want to make it fresh, but you should do better.

Recipe — Serves 10

Ingredients

• 650 g bardala (戻したもの)
• 600 g（350 g） えびいも 皮付き
• Broth: 7 1/4 cups water
• Broth: 20 g dashi kelp
• Broth: 30 g ※（140%）7 cups flowers (niboshi (dried sardines))
• 1 cups（8%） sake
• 100 g（4%） sugar
• 50 ml（2.5%） mirin
• 110 ml（5%） light soy sauce

Method

1. As we change the juice of the rice, we change the water for two days, after washing the water, and after three days in fresh water, and after the morning and evening water, and we make it soft again.
2. Cut back the stick-dragon's fins and macabres, and cut them to the size of 5 centimeters. I'm going to put in a thick cup of tea (the thickness of a regular cup) and boil it gently with a strong fire or a weak fire for about 30 minutes or so.
3. When you boil it up, the pot will be carried straight to the sink and the cool water will be kept cool from the tap. The juice is naturally boiled into water, and it is served until the cod gets cold.
4. After washing the water, the broom can be washed and the skin can be peeled thickly. Wash a light salt bath and blow a stick to wipe the water with a damp surface.
5. We spread bamboo bark on the bottom of the pot, and we arranged sticks and sticks. Put in the juice and wine of a mixture of citrus and catsu, and cook it with a medium for about an hour, except for an hour, and then let the lid dry.
6. Add sugar and garlic, add ten minutes of boiling, abscess oil, drop the lid, and then cover the pot with a small pot for about 20 minutes an hour. When the soup has evaporated, make up for it on the way.
7. Put out the fire and stay overnight and add a taste.

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.