Kakimawashi かきまわし
| Prefecture | Aichi (愛知県) |
|---|---|
| Region | Chubu |
| Japanese name | かきまわし／とりめし |
| Home area | All within the province. |
| Main ingredients | And I'm going to show you some of the things that I've learned. |
History and Origins
In Aichi Prefecture, food with seams has been preferred. In Aichi Prefecture, chickens start in the late Edo period and continue to develop, and in the beginning, the famous Nagoya coach is born. Chickens are very popular until now. For that reason, many food meats are eaten in Aichi Prefecture. In addition to the wings, the birds, the seams, and the "Feel of the Sniff," the "Sniffing" are popular. In the Edo, chicken chicken was so valuable that it had no chicken in it that it was eaten. But chicken hatching technology was introduced in Aichi Prefecture to grow eggs, and it began to produce a "cooking" to make a delicious meal for chicken that had no eggs. It is said that adult chickens are tough, so they are ready to be eaten in a delicious way by loosening them and mixing them in rice. And in Aichi Prefecture, there are areas in which you can refer to the mixture as "screw" and "screw." It is said that the rice that has been cooked and seasoned with ingredients that are tightly stirred so that they can be called "screw" and "screw."
When It Is Eaten
Now, any season now, they are eaten on a daily basis. In the days when chicken was expensive, they behaved on the beach, such as at the feast table.
How It Is Eaten
The rice is boiled with soy sauce and soy sauce. Materials are seasoned with chicken, rice, carrots and so on. As soon as the rice is ready, you will have to stir the tools thoroughly. Since rice and materials are not cooked together, but are mixed separately, it is just a good taste to keep them in a slightly thick flavor. If it's a Aichi Prefecture, then it's better to taste the chicken with a lump and sugar. While soy sauce is made of soybeans and wheat, the mass is almost made of peas, and it has a long time of sprouting and ripening, which makes it taste delicious in the same way. So by using a lump, you can enjoy a stronger kok and flavor.
Recipe — Serves 4
Ingredients
- 2 × 180 ml rice
- 50 g chicken thigh
- pound of the Pocket, to taste
- 1/4 burdock root
- 1/4 carrot
- 2 chikuwa (fish cake tube)
- Mix: 2 tbsp soy sauce
- Mix: 1 tbsp mirin
- Mix: 1/2 tbsp soy sauce
- Mix: 1/2 tsp mirin
- Mix: 1/2 tsp sugar
Method
- I'll wash the rice for half an hour before I'll water it.
- Put 1 and A in the rice cooker, and fill them up with water to match the size of the inside bowl.
- Cut the meat small.
- To peel off the skin, to clean out the details, and to cut the carrots into three-inch slices, and to cut the ears in half, and to cut them in half.
- Put the fat in the hot fried bread, add 3 and 4 in, roast them together, add B to it, and cook until you have no steam.
- Put 5 in the 2 when you're cooked, and it's steamed and mixed.
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.