Satsumajiru さつま汁

History and Origins

"Snap soup" is a dish used with chicken meat. According to The Old Book of Soyuz, the custom of eating chicken and boiling has long since been practiced. In Kagoshima Prefecture, there is a record from the Edo period where the warriors had a very good fight to raise their hands. On the spot, they had lost chickens and men boiled and eaten with vegetables. Also, even after the chicken was banned, the chickens were set free in each home, and they cooked and cooked for guests and for the occasion of the celebration. We'll be raising chickens until now. The local chicken, the chicken, and the black chicken, representing the province, are branded as "cow chicken." A caged chicken is a species of chicken, and is very well- timed, sweetly colored, and popular as a brandy chicken. The chicken was raised for the chicken during the Edo period and is now only raised for the view. Thus, since chickens have been rooted as food for themselves in Kagoshima Prefecture, there are many different chicken dishes besides "nuts" and "bought food" and "bought food," as well as "bought food," such as "snack food," and "snack chicken" as well.

When It Is Eaten

In the old days, I was often able to pack chickens on special occasions, such as a celebration seat. At present, although it's not a specific time, the paint warms the body, so they are often eaten in cold winters.

How It Is Eaten

If you can make some ingredients like chicken, chicken, chicken, chicken, chicken, chicken, and radish, yam, radishes and radishes, you can make some soup and boil them, and then you can taste them and taste them. You may add flavors such as steaming peppers and so on, for your taste. The soup from chicken is served in yuzu juice, and you can enjoy the taste rich in citrus. The tools that you can use besides flavoring and chicken vary according to the family and season.

Recipe — Serves 4

Ingredients

• 1 tsp oil
• 60 g chicken thigh (小間切れ)
• 4 g dried shiitake mushrooms (水で戻し千切り)
• 60 g konnyaku (短冊切り)
• 60 g burdock root (小さめささがき)
• 0.5cm） 60 g carrot
• 0.5cm） 80 g daikon radish
• 800 ml dashi stock (water)
• 1cm） 120 g taro
• 60 g atsuage (thick fried tofu) (さいの目切り)
• 60 g barley miso
• a pinch brown sugar
• a pinch sake
• as needed leaf green onion (小口切り)

Method

1. The drying process is washed and waterd back. The water you put back is fresh and will be used as juice.
2. Heat oil in the pot, roast chicken and chicken, roast it in order of carrots, carrots, root vegetables.
3. Add raw rice and raw potatoes, and cook it.
4. When the vegetables are cooked, you can put in the taste buds and other flavors and pick up the flavor.
5. The bow will rise at the end of the climb.

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.