Imogarairifutomakisushi いもがら入り太巻き寿司

History and Origins

It is also called the "Slowing" and is used in a variety of dishes. The water-stuffed "bullet" has a good stain on it and flavor and the texture of it has a gregarious texture with fiber. In addition to the regular vegetables of vinegar, stew, and chicken, they are eaten daily. "Sumishi" used such a native's taste of "knit" as a tool to be steamed and put in to make it taste sweet and delicious. From old age, it was used as a feast when the capricious feast and people gathered together. The flavor of it is highly popular and is now passed on as a taste of the charm and the flavor of the beauty that we want to remain.

When It Is Eaten

The harvest of the "swang" is from first summer to summer, but the dried and processed "knee" is preserved so it is eaten annually by various dishes. The Sushi is also made at any time of the year, besides being regularly built in each home.

How It Is Eaten

I'm going to wrap up rice in a wrap, and I'm going to make a sushi with a dried egg cut into a bar, and a one-inch ball, and a wooden card cut across the vertical. Cut it apart and add sweet pepper. It's my favorite dish, and I like it when I cook rice, steaming oil, carrots, and so on. It's delicious when I roll them together.

Recipe — Serves 4

Ingredients

• 3 cups rice
• 10cm dashi kelp
• 2 tbsp vinegar
• 4 dried shiitake mushrooms
• 30 g taro stems (干)
• 2 egg
• 1 cucumber
• 3 tbsp denbu (sweet fish flakes)
• 4 roasted nori
• as needed sweet-pickled ginger
• Mix: 4 tbsp1/2 vinegar
• Mix: 3 tbsp sugar
• Mix: 1 tsp salt
• Mix: 1 cups shiitake soaking liquid
• Mix: 3 tbsp soy sauce
• Mix: 2 tbsp sugar
• Mix: 2 tbsp mirin
• Mix: 1 tbsp sake
• Mix: 1 tbsp sugar
• Mix: a pinch salt

Method

1. I'm making rice. The rice is made from rice, but it is made with sauerkraut and wine, and it is made with a hard dish. We'll have a good mix of seasoning A's throughout the rice before it's cooled.
2. The dried meat will dry and dry. The duck can be water or drain or wash the running water, and remove the hatch. If you have a strong tear this time, keep boiling from the water for about five minutes, wash the running water, cut it down to the width of the broom, and mix it with a flavor B.
3. The eggs are served with seasoning C, mixed well, and baked into a bar of 1cm.
4. I'll divide the rice into four and six pieces in a vertical order.
5. It's too late.
6. Add a quarter of a rice with a wrap and a quarter of a bowl, and open one and two centimeters across and spread out flat. The four-sided pieces in the center can be arranged, and the pieces can be wrapped around them while holding them together, and then bring them together in one piece and hold them together. I'm going to make three of them.
7. Cut up the cut, place the cut on top, and add sweet pepper. It's your favorite dish, so you can cook it in soup and make it taste good when you roll it together.

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.