Home / Miyagi / Sasakamabokonoisobeage
Sasakamabokonoisobeage 笹かまぼこの磯部揚げ
| Prefecture | Miyagi (宮城県) |
|---|---|
| Region | Tohoku |
| Japanese name | 笹かまぼこの磯部揚げ（ささかまぼこのいそべあげ） |
| Reading | Sasakamabokonoisobeage |
| Home area | XMiyagi Prefecture all over. |
| Main ingredients | It's a blue one. |
History and Origins
In Miyagi Prefecture, rich fishing grounds, there are fishing ports, such as Nintendo, Rock, Salt Sea, and the Salt Sea. In the meantime, in each home, what we used to wear white fish, followed in the palm of our hand, and burned in the bamboo pot, began to appear as a craft. At that time, there were names for "the soft of hand" and "the noodle" in the family of the former Shinji's family. After that, the catch, such as boulders, was greatly reduced, so that now white fish, such as the scorpion, are a raw ingredient. The main stream is the one that has worn out the fresh air in the fishing boats and has frozen fast. It's a light taste, containing protein in good quality, and low calories, and it's also popular as a healthly food. In recent years, there has been an increase in packaging technology and speed, but the Japanese have been very popular with many people as a masterpiece and souvenir representing Miyagi Prefecture. There are more than 40 large manufacturers in the province, each selling a large number of products that have been cut out of ideas. Besides eating as it is, it can be eaten in the oven menus such as fried rice, rice, and chicken.
When It Is Eaten
It's usually eaten at home as a key to children's food and drink. Sometimes you'll sit on a table like a bowl of rice, or a bowl of rice, or a salad. It's also provided by a local restaurant.
How It Is Eaten
I'm going to put on thin flour, chicken eggs, blue eggs, water, and clothes and fly through the crumbs. Even if it's hot or cold, you can eat it delicious.
Recipe — Serves 2
Ingredients
- 5（130 g） bamboo-leaf kamaboko
- a pinch salt
- 20 g cake flour
- 1.5 g aonori seaweed
- 7 g egg
- 1 tbsp（14 g） water
- oil for frying, to taste
Method
- In the bowl, we make a mixture of salt, thin powder, blue, chicken eggs, and water as light as powder.
- Put in the cucumber and put a piece of clothing on the whole.
- We will pump up the pan, and we will launch it at 180 degrees C for about two minutes.
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.