Uchimamejiru 打ち豆汁
| Prefecture | Shiga (滋賀県) |
|---|---|
| Region | Kinki |
| Japanese name | 打ち豆汁（うちまめじる） |
| Reading | Uchimamejiru |
| Home area | Lake North |
| Main ingredients | Soybeans, soy sauce, soy sauce, soy sauce. |
History and Origins
"Iceo soup" is a dish cooked and seasoned with beans, along with clothing, radishes, or lily potatoes. The beans are steamed, the beans are crushed, each by a stick, flower shaped and dried, and they spread out in the snowy northern part of the lake. By crushing the steamed peas with a wooden stick, the fire will pass faster and the beans will taste better. The soft touch of the bean is also made more easily to eat and to cook, whether young or old. I'm told that Yi-yung is often acted upon as a rule for the temple's benefits course. The precious source of winter in the harsh North of the lake, and it's an essential dish for the winter. The "Yizu" of the Koyumi Hijibu district is called the "Iseji" in order to welcome you to the Izu course, and add to the Izu and other dishes, tofu, tofu and oil. There's a lot of stuff in the soup, including a lot of clothes, a lot of potatoes, a lot of radishes, and a lot of radishes. Shinji is named after Chief Manda, who lived my way in a thick and energetic manner. It's a characteristic of late November and late March, when you catch up with the fire, and the sweets are added even more. The beans are made into stew.
When It Is Eaten
"Ichio" is the standard dish served at the reward of the Fukuoka Tsai course, but it is eaten as a winter meal around the northern part of the lake.
How It Is Eaten
The beans wash the beans and soak them in water for about an hour. Then boil it in boiling water and place it in a plastic bag while it's hot and water it every five hours. I'll hit each grain with a wooden stick and put it flat. I'll put the beans in a pot, I'll cook them in the soup. Add some tools, such as butter, semmoth, oiling, and so on, and cook.
Recipe — Serves 4
Ingredients
- 40 g soybeans
- 2 taro
- 1 turnip
- 1 aburaage (fried tofu pouch)
- 1/3 blocks tofu
- 1 green onion
- 800 ml dashi stock
- 70 g miso
Method
- After washing the beans for an hour, the beans are boiled in boiling water for three minutes, cut water and put them in a plastic bag for five hours. I'll hit each grain with a hammer and make it flat.
- I'll put the beans in a pot, add 1/4 of the sauce, boil them in the soup.
- The mold is cut in silver, the lily potato is peeled in a bite, and the oil is cooked in boiling water and then cut to three centimeters long.
- Add pans, pans, soups, potatoes, and oils, and then boil until the potatoes are soft, add the rest of the sauce and tofu and taste it.
- When it's on the bowl, it scatters the bow.
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.