Kakimaze かきまぜ
| Prefecture | Kagawa (香川県) |
|---|---|
| Region | Shikoku |
| Japanese name | かきまぜ |
| Home area | Oybei Island |
| Main ingredients | I'll have rice and rice and rice and rice and chicken and carrots and carrots and carrots and dried and dried and shrimps and rice and rice and rice and rice. |
History and Origins
"Custories" is a native dish that uses a lot of ocean and mountains to make a living. It's called a "knee," tastes the materials with sieve oil and other flavors, and mixs them in cooked rice. The making of soy soy sauce is a traditional industry with 400 years of history. The background is that the mild, warm climate surrounded by the sea was suitable for the production of salts, beans and wheat as a source of lubricant oil. During the Miyaji period, 400 mills were operating. There are still more than 20 refinery and boiling plants, and their own recipes, called bowling, are observed. Kagawa Prefecture is made of oil, which is made from the island of Ozu and from the city of Kotapi in the east in the city of Takamatsu City, which makes a national success.
When It Is Eaten
In the past, when we had relatives, community meetings, farm harvests, and we had our neighbors help us with food, it was Hale's day. The "Cook" that can be cooked easily when there is no time and can cope with the growing number has been valued by the women in the village. In spring, we use a smudged stem, and in fishing towns we use an anago, as well as a seasonal and regional dish.
How It Is Eaten
The rice is cooked and dried as usual, and the shrimp is served with water. I'll have my bladder cleaned and my rice boiled with salt and then I'll cut it diagonally. The other ingredients are finely cut. Put extra tools in the pot, add flavor and broth. When the taste is in there, add carrots and lentils to the pot and include the soup. I'll place the ingredients in the pot (and then mix them together with the sauce) on the dish. Depending on the age and family tastes, the tools are somewhat different. In recent years we often use chicken.
Recipe — Serves 4
Ingredients
- 3 × 180 ml rice
- 70 g bamboo shoot
- 20 g green beans
- 30 g carrot
- 70 g burdock root
- 2 dried shiitake mushrooms
- 1/4 aburaage (fried tofu pouch)
- 30 g dried shrimp
- 1/2 chikuwa (fish cake tube)
- 1/2 konnyaku
- Mix: 30 ml dark soy sauce
- Mix: 30 g sugar
- Mix: 60 ml sake
- Mix: 300 ml dashi stock
Method
- Rice is a fairy tale. I can cook it for you normally.
- Drying and drying shrimps will dry.
- I'll give you a little bit of a hug. Shinji is salt rice, and I'll cut it in half. I'll cut the rest of the ingredients into pieces.
- In the pot, add two-thirds of tools other than carrots and carrots, add seasoning A, and then add some hot soup for about 20 minutes.
- If it tastes good, add carrots and lentils, and include the boiling for about ten minutes with a weak fire.
- I mix the five utensils for rice and then put them on the bowl.
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.