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Yamasurumenokinpira 山するめのきんぴら
| Prefecture | Kumamoto (熊本県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 山するめのきんぴら（やまするめのきんぴら） |
| Reading | Yamasurumenokinpira |
| Home area | I don't know. |
| Main ingredients | Dryer, dryer. |
History and Origins
It's eaten in the general area of Kyushu, but it's particularly popular at Kumamoto Prefecture. Kumamoto Prefecture has long been used to preserve and preserve bamboo trees around remote mountains and houses, and much in spring. The kite is cut vertically while it is fresh, and dropped its inner bar in a vertical direction, and boiled so that it is thoroughly sun dried and dry. It was said that since this time the shape of the cones on the triangle looked like a sleme, they began to call it "the mountain lion." It has been very valuable because it can be used for cooking and roasting all year round. The way to put it is to dip it in water or hot water and then tender it and then boil it back in a pot or a pressure pot or something. The Mountain Keeper will cut the dried rice into pieces, then boil it in juice and taste it with soy sauce, sugar, and garlic, but it will be delicious if you add it to the same piece of chrysanthemum. The dried mushrooms also have a different sense of food and taste, and the shagly - dusted food is a delightful dish for chopsticks. There are ways of making a recipe that will be steamed and dried with oil, along with carrots and garlic, and different recipes in the home and in the community.
When It Is Eaten
In the balling county, they are eaten as the best food for agriculture and festivals.
How It Is Eaten
They're eaten as a snack for their usual table.
Recipe — Serves 7
Ingredients
- 150 g dried bamboo shoot
- 5 cups dashi stock
- 100 ml light soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 50 g sugar
- 1/2 tsp salt
- 30 g wood ear mushrooms
Method
- The dried mushrooms are soft and boiled and put back.
- I'll make a bowl of rice. I'll cut it into a round eight centimeters.
- You can make a thick sauce with sugar, garlic, and thin-snap oil.
- When the soup is low, add a dried pepper and include it.
- If you like, you can cut it. A dry stain will not go back to the water, but it will have a bad tooth when the soup is low. I'll add the juice to the juice and add it with a thin flavor.
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.