Uchikomijiru 打ち込み汁
| Prefecture | Kagawa (香川県) |
|---|---|
| Region | Shikoku |
| Japanese name | 打ち込み汁（うちこみじる） |
| Reading | Uchikomijiru |
| Home area | All within the province. |
| Main ingredients | We've got wheat, radishes, carrots, potatoes, oil, oil. |
History and Origins
"Swinging" is one of the fast - growing dishes on a cold winter day in the village. We put a lot of seasonal vegetables in the oven, not add salt, and we easily rub flour and water together to make it boil. The fat and the small are among the pleasures of hand-to-hand. The way in which the stirrup can be put into a dish without boiling separately is said to have been named "Cing" by the way. Kagawa Prefecture, which is mild and wet, is suitable for wheat production, and flour has been used even at home as a favorite food. Also, the abundance of the oyster eagle, which is the source of the juice in the Seto Sea, can be a factor in the making of the rice a familiar dish.
When It Is Eaten
It was a well-used gift of the season for dinner in the rural wintertime, which was a well-used gift for the family. The juice for the hale meal was made easily for winter's daily food.
How It Is Eaten
First I put flour and water in the bowl and easily make the dough into a chassis. As you twist the fabric, prepare tools such as radish and carrots. Put the soup in the pot and boil the tools. While boiling the material, cut the dough, add boiling garlic to the soup, and taste the sauce with the sauce. I'll add a twist to the end. Materials vary according to age and taste and are allowed to include chicken, pork, meat, and so on. And there are times when you can use soy sauce to make your home taste better.
Recipe — Serves 5
Ingredients
- 300 g wheat flour (all-purpose flour)
- 160 ml water
- 300 g daikon radish
- 100 g carrot
- 100 g burdock root
- 150 g taro
- 1 aburaage (fried tofu pouch)
- a pinch green onion
- 100 g miso
- 7 cups dashi stock (niboshi (dried sardines))
Method
- With flour and water in the bowl, we quickly twist the fabric into shape.
- Larger roots, carrots, oil raisers, short print, cuddly rice, lily potatoes, cut to size two centimeters.
- I'll put the soup in the pot and cook it with the rice sauce.
- Roll the powder on the cutting board, cut the fabric with a stick and cut it into a little fat.
- If it is cooked, put in four bowls and boil for seven minutes, then you can taste it with a bowl.
- If you put a bow in the last piece, it will make it.
- You can add chicken, pork, raw meat, and so on.
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.