Home / Kochi / Itadorinoaburaitame
Itadorinoaburaitame いたどりの油いため
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | いたどりの油いため（いたどりのあぶらいため） |
| Reading | Itadorinoaburaitame |
| Home area | All within the province. |
| Main ingredients | Go. |
History and Origins
The "go away" is a plant of the Tadde family that grows in the mountains. In some places, the center is hollow like bamboo, so they call it "migura." Sometimes they eat raw while they're on climb and hiking roads, but in Kochi Prefecture they have eaten old ones in various ways. Only in spring do the fresh sprouts of a hen grow, but because they can be stored in salt or frozen water, they are valuable for storage and can be eaten at table during the year as a side dish for home cooking. One of those dishes is "For the Oil of the Goats" still known at home.
When It Is Eaten
The sour and delicious teeth are distinctive, and because of the variety of dishes used in Kochi Prefecture, such as soup, vinegar, and chewing utensils, they are known as familiar food. It is generally said that the best food available is a sprout from April to May. Except at the time of harvesting, we use what has been salted or frozen.
How It Is Eaten
The process under which hens are treated is to peel off the skin from the hens and then boil it into boiling water. This makes it easier to eat and remove the characteristic acid. In order to store it, it was common to store a hen with a skin cut to the right length, salt covered with salt, and heavy stones on board, but these days it is often frozen. Salted or frozen objects should be exposed to water beforehand and salted out. If you cut the chicken in the right length, it will be steamed with oil, sugar, and so on. In some homes, Kochi Prefecture can add fish-sniffing, chicken, chicken, and so on, and recipes are more free. Since overheating will cause tooth decay, you can cook quickly and not reheat.
Recipe — Serves 4
Ingredients
- 300 g Japanese knotweed (下処理したもの)
- 1 tbsp oil
- 1 tbsp sugar
- 2 tbsp soy sauce
- a pinch shaved bonito flakes
- a pinch toasted sesame seeds
Method
- Cut frozen or salted cocks into a length of about four centimeters, and remove salt and acid that can be applied to water.
- Put oil in the pot, put a little fire in it, put a hen in it, add flavor and paste to it, and stop the cooking quickly.
- Add a bowl of rice and cool the flavor.
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.