Home / Shiga / Ōmigyūnomisozuke
Ōmigyūnomisozuke 近江牛の味噌漬
| Prefecture | Shiga (滋賀県) |
|---|---|
| Region | Kinki |
| Japanese name | 近江牛の味噌漬（おうみぎゅうのみそづけ） |
| Reading | Ōmigyūnomisozuke |
| Home area | All within the province. |
| Main ingredients | I'm not sure if it's possible. |
History and Origins
The Yuzu Yuka is a native dish that goes from old to Shiga Prefecture. In the Edo, cattle horses and cattle were banned, but in 1781, at Habu, the meat of beef was given to the generals and to the third house, and was taken openly. This meat flavor was called "an anti-scarlet protein," created by the Hanaki Tzu Gate, which was used to refer to the pharmacy that was left in China's early spring by the rarest medicine community. However, it is said that in 1866 a cattle pot was opened and the beef was sold as medicine. Thus, the long-evolved cove is called the oldest brandy cow in the country, and it is characterized by a very fine balance of fine red and good fat and soft meat. The cove is the longest - growing black - hair of Shiga Prefecture, which grew in a natural environment of beautiful water and fertile land.
When It Is Eaten
Since Kouji Yuka is available in each home and is also sold as a craft, it can be eaten year-old.
How It Is Eaten
If you like, you can put pepper in the garlic and then soak the meat in the well- mixed sauce. If you dip the flavor in a long amount of seasoning, you will burn both sides with a bowl of meat and a pan of oil.
Recipe — Serves 4
Ingredients
- 300 g ステーキ肉
- 100 g white miso
- 50 g miso
- 30 g garlic
- a pinch 唐辛子粉
Method
- I'll rub garlic on it, mix it well with pepper, then soak the meat in the sauce.
- Cut the meat flavor, oil the fried bread, burn both sides with a heavy fire, then light them up and then pour them into the fire.
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.