Torimotsuni 鳥もつ煮

History and Origins

Can't the second owner of the Kofu City, the second owner of the family store, the second owner of the Secret Fathers, the second-rate owner of the family store, be the one who "is" from the meat shop? It's said that it was the beginning of the discussion with one. We tried and tried to make it cheap and delicious, but at that time we developed a "bird-sucking" that was precious with soy sauce and sugar. It is the taste of the ZQ089X people who are now on duty in liquor stores, restaurants and restaurants. "The soup with" has a long - boiling impression, but "bird soup" is a unique recipe that uses a small amount of sauce, such as a lebar, which will boil quickly in a strong fire, and hold the flavor and sweets of birds together. The "Gyang" in the material is also interesting because its name comes from its origin.

When It Is Eaten

They're being eaten year after year regardless of the season.

How It Is Eaten

Take out the extra parts of the liver, sand liver, iron, and string, and cut them into easy-to-eat sizes. Wash it thoroughly with a thin salt solution and cut it off. Let the steam oil and sugar boil in a pan and then, if it's too thick, put it in a drink or water. If a little foam comes out of the tip, put it in and mix it lightly and cover it. If you mix it sometimes so it doesn't burn up, and then you start to stick a tip to the top of the pan, you can do it. I'll eat lettuce and fire if I like.

Recipe — Serves 4

Ingredients

• 300 g rifle
• 250 g sander
• 50 g はつ
• 50 g kumquat
• 50 g ひも
• 1/2 cups soy sauce
• 100 g sugar
• a pinch sake
• a pinch water
• as needed lettuce
• as needed shishito peppers

Method

1. We use a red-heart-like part of the machine. Cut to size easily eaten. (2) The sand liver removes the white and pink areas connected to it and cuts them to size that is easily eaten. (3) The pot will be cut in half, and then a clot of blood will be removed. (4) A sponge takes the part that's connected. (5) The string is a long stringed section, so it is cut into three centimeters.
2. We're going to make a thin salt solution and we're going to wash it thoroughly so that we can smell the cut. When you're done washing, I'll cut the salt water.
3. I can put soy sauce and sugar in a pan and boil it with a hot fire. If it's too thick, put in a bottle of wine or water.
4. Put it in if the foam comes out of the tip a little.
5. I mix it lightly and cover it. It sometimes stirs to keep it from burning. When the tip of the pan becomes too tight, you can make it. )
6. I'd like to make lettuce and fire pass through it.

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.