Home / Yamagata / Udotoshimidaikonnodonkoroni
Udotoshimidaikonnodonkoroni うどと凍み大根のどんころ煮
| Prefecture | Yamagata (山形県) |
|---|---|
| Region | Tohoku |
| Japanese name | うどと凍み大根のどんころ煮（うどとしみだいこんのどんころに） |
| Reading | Udotoshimidaikonnodonkoroni |
| Home area | Top Area |
| Main ingredients | I'm going to have to do something about it. |
History and Origins
"Frozen Roots" and "Scrozen Fowl" are ways of saving food often found in the Tohoku region and can be made using the cold in snowing countries. It's the coldest of January to plant "Frozen Roots." The radishes are peeled, cut into two or three inches, cut into a vertical piece, boils it, exposes it to water, and then freezes it on the snow. After that, I'll hang in front of the door and dry it, and it'll be finished by March or so. It's hard work, but this will make the main taste more dense and more conserveable. The "Friend of the Ice Roots" dish is made with a mixture of green mountain plants and frozen roots at the time of spring. It's said that the cross section of the cut is similar to the square, since it looks like the square. Also, we're talking about a dry herring, which is the ingredients for "sworn rice" and "sworn" is a native dish that combines the sea with the mountain's success.
When It Is Eaten
It is characterized by its distinctive aroma and its good taste. It is compatible with oil, and is used in stews, roasts, and so on. "Small of the frozen roots" is a local dish that is eaten by the ears early in the spring, and it is more likely to be eaten as a family food than served in a restaurant. In Yamagata Prefecture, such as the dandelion of all the other plants, the mountain vegetables are widely absorbed as everyday food.
How It Is Eaten
After cutting the bowl into easy-to-eat size, then draining it out and putting the frozen root back in water is the point where it is delicious to eat. Add the taste to the taste, add the taste to the taste, and it will be cooked with the flavor of the frozen root. You should cook it with care so that the frozen roots and herring don't break.
Recipe — Serves 4
Ingredients
- 250 g udo
- 120 g dried herring (乾物)
- 1（15cm） frozen daikon radish
- 100 g satsuma-age (fried fish cake)
- 2 tbsp 1/2 soy sauce
- 2 tbsp 1/2 sake
- 1 tbsp sugar
Method
- I'll wash it clean, cut it four centimeters long, expose it to water and remove the ac.
- The absent herring is washed and cut to about five centimeters long. Cut the snacks to size easily eaten.
- The frozen roots are returned in soft water, cut into easily eaten sizes, and boiled until they become soft.
- I'm going to put the chicken, chicken, and frozen roots in the pot, and add the water from the dried chicken and cook it in a strong cooking pot.
- When it's boiling, add a little taste to it and cook slowly until it's dry.
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.