Tori Meshi とりめし
| Prefecture | Miyazaki (宮崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | とりめし |
| Home area | All within the province, Shinzocho Town. |
| Main ingredients | I'm going to have to do something. |
History and Origins
You can see them eating the "snatching" from the "snatching" of the season vegetables and chicken, from rice to rice to rice to rice, from farm to farm, from rice to corn, from rice to rice to rice, from rice to rice to rice to rice. In the Miyazaki Prefecture region, including Kyushu, in the region where chicken is eaten more often, a large bowl can be cooked and behaved when a large crowd is gathered. Miyazaki Prefecture was the measure of production, and Broiler's wings were the number one country in the country every 30 years. Also, in Miyazaki Prefecture in Central and Central, fresh-water water has long been eaten by "snatching." To convey the local flavor, a farm party will inherit its flavor and will win the Gurmecont test, which has been held since 2012. It's called "Sunday of Spring," but it comes from the Spring Sun district of New York City.
When It Is Eaten
It's often made during celebration. It's often eaten daily and served in a restaurant. When large crowds gather for festivals, events, and so forth, they are cooked in a large pot. It's also a fascinating part of the community and families that have their personalities.
How It Is Eaten
I'll put a chicken cut into a pot and roast it. Soy sauce and freshly cut carrots, rice, and finely chopped, finely chopped, finely chopped utensils, flavored and flavored, and then flavored the whole thing. I'll put the tools in the rice that I washed up and mix them lightly.
Recipe — Serves 4
Ingredients
- 2 cups rice
- 300 g free-range chicken
- 100 g carrot
- 100 g burdock root
- 3 dried shiitake mushrooms (大)
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 3 tbsp sugar
Method
- I'll keep the rice clean.
- The local chicken keeps the oil in a little bit.
- The dry will be cut into a thousand pieces after being soaked in water for about an hour.
- I'm going to dip it in the water. I'll keep carrots in their place.
- Put a chicken in the pot and roast it. (Customer oil won't be used.)
- I'll put it in the order of the beans and put it back in the soup for a while so I can cook it for a while. After a while add the soy sauce and boil until the flavor is stirred. I'll keep it cold.
- I'll make rice in the pot, cooled dishes, carrots in the pan, and mix them lightly.
- When you cook it, it will be steamed for about 15 minutes, mix the whole thing lightly, cover it for a while and make it taste better.
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.