Home / Fukui / Satoimonokoroni
Satoimonokoroni 里芋のころ煮
| Prefecture | Fukui (福井県) |
|---|---|
| Region | Chubu |
| Japanese name | 里芋のころ煮（さといものころに） |
| Reading | Satoimonokoroni |
| Home area | Trans-state |
| Main ingredients | The muss. |
History and Origins
In the Fukui Prefecture, they call it "sama" or "sama" "Soy sauce is one of the best dishes for those who have gathered in the benefits of that reward." The border is located in the northeast of Fukui Prefecture, the one-most snowfield surrounded by the highest mountains, including the Mountain of the Spirit. Since the water supplies from those mountains, the fat soil, the cold temperature of day and night, and so on, are good conditions for the native potatoes, they can be flavored with a fine sense of taste. "The Highness" is also registered as GI. A rye potato is a valuable food for the fall harvest and during the winter. This dish is acted on in a thank-you class, and has been used to celebrating as a product of offspring prosperity. In Fukui Prefecture, the elysium is often sold in supermarkets and elsewhere, being stripped like a skin peeled off. Making it in a state of skin that is left with skin is also the secret of flavor.
When It Is Eaten
The best season for the crop is November. Nowadays, you can eat it all year round without having to keep it frozen.
How It Is Eaten
I will boil the dish off with seismo oil, sugar, and so on. If you don't boil it down, it'll be a smooth finish. In the middle of cooking, it's the trick of keeping the potatoes off as best you can, but it's the trick of finishing them well. The soup is boiled to keep it from burning until the soup is low, and when it's cold, it's ready to mix again. When using the frozen seismosomes, you can put them in a steamed flavor and boil them.
Recipe — Serves 5
Ingredients
- 400 g taro
- 1/2 cups soy sauce
- 1/2 cups water
- 4 tbsp sugar
- 3 tbsp mirin
Method
- The skin of the estuary potato is cut with a knife.
- Put water, seismo, sugar and soy sauce in the pot, and put it in the middle and cook the soup when it is cooked.
- When the soup is gone slowly, the soup is gone, and you put a bowl on the bottom of the pot, stir it in a pot, and then put out the light and stop 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.