Shōgamisōden しょうが味噌おでん
| Prefecture | Aomori (青森県) |
|---|---|
| Region | Tohoku |
| Japanese name | しょうが味噌おでん（しょうがみそおでん） |
| Reading | Shōgamisōden |
| Home area | Aomori City |
| Main ingredients | It's not like you're going to have to do it. |
History and Origins
In the area around Aomori City, it is common to eat with a taste-in-the-mix-sucker. This way of eating was born in a postwar black market. Aomori, which originally was rooted in taste culture, is a good taste. There are also features in the tools, such as the sea-wide oyster, or the big, round, and the thin, big chrysanthemum, and the larger "Big Burns" that you can't see otherwise.
When It Is Eaten
The image of food that heats up in cold winters, but it is often provided all year round because of cold weather. It's only in the early summer when it's rooted, and some stores serve cold rice in midsummer. In Aomori it's common enough to taste it instead of honey in convenience stores, besides stalls and local restaurants.
How It Is Eaten
It's the taste maker who determines the taste, but the tasteer. Soup wines and Tsugaru (synching) are mixed with garlic, sauced with juice, and finally mixed with raw pepper. Sometimes you add sugar to your taste, or you use alkaline. Different personalities vary from home to store.
Recipe — Serves 5
Ingredients
- 5 cups（1000 ml) water
- 20 g kelp (konbu)
- 2 tbsp soy sauce
- 2 tbsp sake
- 500 g daikon radish
- 250 g konnyaku
- 200 g satsuma-age (fried fish cake)
- 5 egg
- 5 chikuwa (fish cake tube)
- Miso: 4 tbsp red miso
- Miso: 3 tbsp coarse sugar
- Miso: 150 ml water
- Miso: 25 g grated ginger
Method
- Put water and cloth in the pot, and set fire every half hour, and pull up the cloth just before boiling. The main root is cut in half an inch thick and boiled until it becomes soft. (KINGING)
- Cut to eight-millimeter thickness, and sew to sew the bamboo.
- Cut the snacks in half, and stab them like sews.
- The eggs are boiled and put in the water, and boil for ten minutes. I cut the dust in half at an angle.
- I will boil water in the pan, put two bowls in the pot, and then boil them for five minutes.
- Put three snacks in the hot water, four bowls in the water, and do some oiling.
- Soak sauce with soy sauce and wine, and add prepared food and boil it in a low cooking pot. I'll put the pepper down.
- Put a small pot with taste, medium sugar water, and put it on a weak fire. If it gets a little rougher, it's off the fire. When the heat is removed, I mix seven waxes and finish them. I'd like to add some pepper to the dish.
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.