Home / Kumamoto / Shakunotenpura
Shakunotenpura シャクの天ぷら
| Prefecture | Kumamoto (熊本県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | シャクの天ぷら（しゃくのてんぷら） |
| Reading | Shakunotenpura |
| Home area | Eight-year-olds, rough tails, and well-known districts. |
| Main ingredients | (Squeeze me, Annajaco) |
History and Origins
The taste of the summer book, the taste of the bear book, and the taste of the shag, officially call it "hole" and live by digging holes deep in the swamps, such as the eight-year-olds and the rough tail regions. It's similar in appearance to a shrimp, but it's a completely different species. Shake fishing is a unique way to put a brush into the hole that appears after the tide has come down, and to catch one of them at a time when it reacts to an enemy and comes out to the entrance. Since lightness is so fast and land is too long to live, no one can pass except Kumamoto Prefecture. To crawl, wash, dress, and float and eat whole. Because they eat both skin and internal organs, they taste rich, they have a unique flavor, and they fit in with the broth. By the way, the shaki is made of raw soap and feet, carved into finely carved bowls, and mixed with taste and salt. This is popular, of course, as well as the addition of rice. Shakes live and cook in Taiwan and the Korean Peninsula. In Japan it's not very common to eat food, but in Okayama Prefecture there are a lot of native dishes with anajaco.
When It Is Eaten
From about May onward, we've been on the front page of fish shops and other stores. It's a rare taste that can only be tasted locally during the summertime and while fresh, but at a reasonable price you can eat it.
How It Is Eaten
I like to cook, so I'll have some hot rice and salt. There are ways to change the flavor by eating salt, such as orange or blue, mountain or curry powder.
Recipe
Ingredients
- 12 shake
- 1 egg
- 1 cups wheat flour
- 1/2 tsp salt
- 150 ml water
- oil for frying, to taste
Method
- Wash the shake well and keep the scissors and feet.
- Cut two or three cuts into the side of the abdomen and place flour on the side. (Customer:
- The bowl is broken open, water, flour and salt are added and mixed lightly.
- We heat the oil from 170 to 180 degrees, and then put a shovel on the two and fried it.
- I'll put the vegetables on the vessel, I'll have three on the table, and I'll have the rice in the oven.
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.