Konchin こんちん
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | こんちん |
| Home area | Ogawa City. |
| Main ingredients | I'm going to have to do something for you. |
History and Origins
Shikoku, in the middle of the mountains, in the middle of the mountains. A "Kuji" is a local treat from Ogacho, which adds more and more to the dough of flour. It's a simple taste like old times, and it's familiar to both men and women, both young and old, when they're hungry. It's getting a bit dull with your own teeth, and you'll have to reach out with one or two. "Cuss" is made from medium energy powder that is made from a raw food for noodles. The flour that farmers make for their own use is called "earth flour," whereas ground dust refers to medium energy. It is said that during the critical period of rice consumption, the use of medium energy for food has led to the use of medium energy in the dip. The fabric of the "pigs" is mixed with honey, but in the past, it wasn't as good as the honey. Also, the "supposing bowl" in Omachicho City has its "sing" on it.
When It Is Eaten
It's easy to get food, and it's eaten year after year. Until now, there are fewer cases of everyday food being eaten than in the past, but it's passed through as an old dish.
How It Is Eaten
I'll pick up the short cut of the nail and put it in the water until it's out of the water. I'll cook the rice with fried bread, and then I'll taste it with soup and soy sauce. We mix the rice with flour, sugar, salt, water, and honey to make fabric. If you thin the dough on a hot pan and you cook it firmly on both sides until your eyes are finished, it will produce a sweet, sweet "cook." Making more and more bladders will help your teeth get better.
Recipe — Serves 4
Ingredients
- 100 g burdock root
- 1 tbsp sugar
- as needed oil
- 1 cups dashi stock
- 1/2 tsp salt
- 2 tsp soy sauce
- 1 cups water
- 150 g wheat flour (all-purpose flour)
- 1 tbsp 1/2 perilla seeds
Method
- The bladder is short-knit and water itself and pulls out the bucket.
- I'll heat the oil in the frying pan and boil the rice, but add some soup or soy sauce and roast it.
- Put the flour in sugar, salt, water and cooked rice, and mix them lightly.
- Heat oil in the frying pan, ball the dough in the ball, thin it, fold both sides, and bake. After it's cold, cut it properly.
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.