Oaedango おあえ団子
| Prefecture | Shiga (滋賀県) |
|---|---|
| Region | Kinki |
| Japanese name | おあえ団子（おあえだんご） |
| Reading | Oaedango |
| Home area | Protective areas, |
| Main ingredients | And I'm going to show you some of the things that you can do. |
History and Origins
"Akiko" is a native dish made of carrots, carrots and green vegetables and rice flour. It's a traditional dish in the mountains of Shiga Prefecture and the wild country of Nooh, and "Akiko" has coral, so it also has tea. In addition to fried rice, a mixture of rice - made dumplings can be made into a mixture of vegetables and rice - and the dumplings that are added to the taste are called "snacks." It's mainly the dish eaten in legal affairs.
When It Is Eaten
The "Yuji" that mixed the rice stilts with the vegetables that are available year after year is mainly eaten by law, but also eaten as a daily diet.
How It Is Eaten
Add water to the dumplings and fold them and shake them around as hard as they can to the ear. I put the bowl in a bowl, and then I continue to add sugar and taste. The chopped tofu is fried, and the tofu is fried, and then we'll drain it, put it in a bowl, and then we'll rub it well. I've also made a lot of rice, and I've had a lot of carrots and pines, and I've made a lot of rice with tofu. I'll wrap the boiled and cold rice flour ball with a white paste. Concentrations add water, but adding boiling water will change the softness.
Recipe — Serves 4
Ingredients
- 200 g spermstone (glutinous rice flour)
- 180 ml（） water
- 80 g konnyaku
- 25 g shiitake mushrooms
- 50 g carrot
- 3 komatsuna
- 3/4 blocks（300 g） firm tofu
- 50 g miso
- 25 g sesame seeds
- 50 g sugar
- 15 ml mirin
Method
- I'll add water to the sieves and then roll them into a saucer of three centimeters. I'll prepare boiling water, put a dumplings in, and float them up to cool down.
- It's a good idea to cut down the tofu for a while and then blow up the frickin' water.
- It's very easy to cut two steps, cut the carrots in short pieces, and boil them in salt, so we'll cut the water.
- It's a good idea to shake the three-year-old vegetable with the process and cut it into two-inch lengths of water.
- (It's a good idea to put the recipe into the four-breasted bowl and then apply the sugar and taste and adjust the sugar.)
- It's a trick.
- It's the same procedure 6) }Same procedure 2)
- I have a procedure for having a conch, and I wrap it in a bowl, and then I put it on the table.
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.