Home / Kyoto / Manganjitōgarashitojakonotaitan
Manganjitōgarashitojakonotaitan 万願寺とうがらしとじゃこの炊いたん
| Prefecture | Kyoto (京都府) |
|---|---|
| Region | Kinki |
| Japanese name | 万願寺とうがらしとじゃこの炊いたん（まんがんじとうがらしとじゃこのたいたん） |
| Reading | Manganjitōgarashitojakonotaitan |
| Home area | Central, Kyoto City |
| Main ingredients | I'm going to have to go to the temple. |
History and Origins
"This is a gift from the Kaji Temple" is known for its home cooking in one of the brands of Tokyo: "The Kaji Kaji" and "The Kaji Kaji" with the Japanese. I'm not talking about the soup. "This is a temple house" may be a summer vegetable, and it often comes up at summer tables. Of the large sweet peppers, their long, shoulder - numbing, slightly curved, their entire shape is pale green, bright green, and clean - looking. It is said that at the National Temple of the Kyoto Prefecture Kaburi at the end of the year that the traditional Japanese vegetable "sit down" was born in a natural mix of California Wonders from North America. It's a vegetable that enjoys a rich taste and a rich sense of meat. It has the name pepper, but it doesn't taste bitter and can feed the children safely.
When It Is Eaten
The temple service is located in the middle of May and late October harvests and shipments, in supermarkets and grocery stores, and so on. So, "this is the temple" is usually eaten as a summer charm and is eaten daily.
How It Is Eaten
I'll cut all the soaps into pieces that are easy to eat. Put soup, broth, garlic, and wine in, and put them on a plate after a light fire. Since too much fire can destroy the sense of smell of fresh pepper, watch out for cooking and cooking. Also, if you make it at home, you may have to cut it with your hands, but since the flavor and flavor of the temple can easily escape, it would be better to cut it with a knife.
Recipe — Serves 4
Ingredients
- 200 g chili pepper
- 20 g chirimen (dried young sardines)
- 1 tbsp oil
- Mix: 2 tbsp soy sauce (濃い口)
- Mix: 1.5 tbsp sugar
- Mix: 1 tbsp mirin
- Mix: 50 ml dashi stock
Method
- The Kajijiji temple takes seed and washs it clean.
- Put oil in the pot and put it on fire, and after a while make sure it's ready.
- When it's soft, add A and mix it well and boil it into a medium.
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.