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Zenmainoitameni ぜんまいの炒め煮
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | ぜんまいの炒め煮（ぜんまいのいために） |
| Reading | Zenmainoitameni |
| Home area | Mountain Area |
| Main ingredients | It's not like you're going to have to do it. It's not like you're going to do it. |
History and Origins
In Yamamura it's an old age to have eaten such things as "nose roast" and white rice and stew. In Kochi Prefecture, what is known as the source of the storm is the Grand Town in the middle of the Shikoku. The city is covered by 315.06 kilometers and vast forests, with more than 80 percent of it. The steep slope between 200 and 850 meters above sea level is covered with settlements and agricultural land, and grows other plants, such as rice and rice. The spring was boiled, dry, and it was important food. The berries harvest in spring or so are not dry, but they are prepared in boiling water. I heard that there used to be a dish on the table on the day of Tata. The spring was compatible with the oil, and the oiled food was good, so it was used heavily by the farmer.
When It Is Eaten
The dry air that has been harvested is shipped out at once, so the cooked food is usually eaten daily. There is often a dish that is not even part of the "Singing" with all kinds of vegetables on a large plate.
How It Is Eaten
The process of drying it takes a lot of work. First of all, in a large rice pot that is reserved for you, you will spread the boil on top of it and dry it in the sky. If the water is released, it will rather relax on top of the water and then dry again. I'll have to relax the sun drought five or six times, and I'll be able to boil the water once it's gone. It is said that this repeated operation will make the fibers of the body soft and tasty and will eat them. We need to get the dry air back before cooking. If you boil a pot of water in the fire, pour a dry air and weaken the fire. If you boil for about ten minutes from there, stop the fire and leave it until it's cold. I'll keep it in water all day from half a day. If you boil too long, it's too soft to enjoy the food. If you don't return from the dry season, roast the oil, add the juice and flavor to it, and cook slowly until the taste is cooked. If you shake a cucumber to finish the finish, you can get an accent and eat well.
Recipe — Serves 4
Ingredients
- 300 g dried zenmai (戻したもの)
- 1 aburaage (fried tofu pouch)
- 2 tbsp sugar
- 3 tbsp soy sauce
- 1 cups dashi stock
- as needed oil
- a pinch toasted sesame seeds
Method
- Cut the spring to four centimeters long.
- The oil harvest will be finely cut in a manner that fits perfectly.
- I'm going to roast the mold with oil, but I'm going to add soup, oil, oil, and flavor to it.
- I'm going to hang the vessel and shake the rope.
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.