Home / Miyazaki / Jidorinomisokorobakashi
Jidorinomisokorobakashi 地鶏の味噌ころばかし
| Prefecture | Miyazaki (宮崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 地鶏の味噌ころばかし（じどりのみそころばかし） |
| Reading | Jidorinomisokorobakashi |
| Home area | (Steading) |
| Main ingredients | It's a chicken. It's delicious. |
History and Origins
For Miyazaki Prefecture, a local chicken is called "the head chicken." A lily is an old-growth species grown on the foot of the mists of Miyazaki Prefecture and Kagoshima Prefecture. The name comes from a group of farmers who raised this chicken during the Edo, which is said to be so delicious in their meat that they have come to call it the land chicken while they are dedicated to the lord's estate. Since there are so few production wings, the Ministry of Education assigned us to be a natural monument in 1818. The use of this for mating has greatly increased the rate of egg and color feathers, and a new mode of mating has been established, until "The Snowed Chicken" is born. To clarify the difference between goods in the 16th and 2004 years, they are named "The Little Chicken" rather than "The Hen of the Rock." In the year 2220, February 10 is defined as "The Day of the Lanternary." Thus, local chickens are one of the Miyazaki brands. People have always liked him in the province, so he ate chicken food. "The Delicate Delicacy of the Locust" is one of the traditional family dishes and "The Dork" is a local dialect for boiling in a pot, and it is inherited as a local chicken diet. Different ways of making and putting materials together are used in different homes.
When It Is Eaten
Every household eats every year and every day. It's also an indispensable dish in this region for celebration and hospitality to guests.
How It Is Eaten
I'll cut the local chicken to a small size. Since we don't use water, we cook carefully so we don't burn it. When using a pressure cooker, be careful, since the taste of the local chicken is gone. It's delicious to boil carrots, carrots, radish, and seams.
Recipe — Serves 4
Ingredients
- 500 g free-range chicken
- 1 cloves ginger
- 65 g sugar
- 80 g miso
Method
- Oiling the pot, or pepper, or roasting chicken. I'll cook the chicken until it's tender. I don't use water, so I'm careful not to burn it.
- Put sugar, taste buds in and boil them. When using a pressure pot, it's faster, but careful because it loses the taste of a chicken.
- It's your favorite dish, so it's delicious, even if you can boil the carrots and boil them.
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.