Nasuiri なす炒り

History and Origins

The stage is from summer to autumn, and the kinds grown by the region are quite different. It is said that the growth of Miyagi Prefecture began in the days of Ise-Socrat, about 1590. One of the Ise family members took it back from Hakata, but over the years, he believes it has become familiar and unique with the climate of Tohoku. It's "Singing Sendai" and is used in many different dishes, such as boiling and roasting. What you do is you take a vegetable with a high amount of water, and you can give it a kind of polyphenol called Nassin, which is in the skin as a food price. Nassin, an Antonian pigment, is said to be highly antioxidant and to suppress active oxygen that causes cancer and lifestyle disease. It's also said that there's a way to suppress the absorption of cholesterol. These high - protein dishes are cooked with leather. It's a simple dish roasted with soy sauce and oil, and it's always been made into a vegetable in the castle. Not only is it cooked with citrus oil, but it also adds sugar and garlic, and it is cooked with a taster, and... and there are different methods of cooking in different households.

When It Is Eaten

It's often eaten from summer to autumn, when it comes to the season. But in modern times, thanks to the annual circulation, it is a regular dish on the table all year round. Sendai's roast can be steamed with oil, steamed with finely chopped rice, and red with a simple dish tasted with steam and wine, and it can be an appetizing dish.

How It Is Eaten

The roasting is a local dish eaten throughout the country, but in Miyagi Prefecture it is common to cut it with oil and season it with soy sauce, and then finally to cook with a piece of flour. In some areas, they can be roasted with hot water. It is often made in a large quantity, stored in a refrigerator, and served as a side dish.

Recipe — Serves 4

Ingredients

• 8（300 g） eggplant
• 1/2 abura-fu (fried wheat gluten)
• 2 tbsp vegetable oil
• 3 tbsp dashi stock
• 2 tbsp0102 soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 2 tsp potato starch
• 2 tsp water
• a pinch chili pepper (粉)

Method

1. I'll cut everything I do, expose it to water, and remove the pot.
2. Cut the oil bar to 1cm wide. You can add a thousand slices of oil instead of a pan. You may add a slice of the cucumber again or a blue rainbow. )
3. I can heat salad oil in the pot, put 1 and 2 in it and roast it.
4. If you get sick, add gravy, sesame, citrus, wine, and finally add a solution with a water solution.
5. I'll have peppers for my taste.

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.