郷土食いろは 郷土食レシピ

おやきとそば、その他4つの郷土食をレシピとあわせて紹介します。

レシピ Recipe

こねつけ Ko-netsuke rice bun

こねつけ

水田地のない(あるいは少ない)土地では米は貴重であったため、飯米を水で洗い小麦粉を足して焼いたこねつけが作られました。釜に残った米粒を水に漬け、ざるに戻し干し米にし食すことも生活の知恵のひとつでした。

 

In areas without rice fields (or few), rice was like gold, so Ko-netsuke rice buns were made. It's basically left-over rice with additional wheat flour that is pan-fried. Left-over rice was also washed with water and dried on a bamboo woven plate to eat later on.

材料 (4人分) Ingredients (Serves 4)

◯ご飯 Steamed rice…200g(茶碗一杯)
◯小麦粉 Wheat flour…200g
◯ぬるま湯 Water with human temperature…50 ml
◯みそ Soybean paste…50g
◯砂糖 Sugar…50g
◯ゴマ油 Sesame oil …少々 A few drips

作り方  How to make

1. ご飯と小麦粉を少量のぬるま湯でまとめ、よくこねる。
1.Put rice and wheat flour into a shallow bowl of the water and knead well.
2. 砂糖、みそを包んで、小判形に丸める。
2.Make oval shaped buns and cover them with sugar and soybean paste.
3. フライパンに油をしき、両面を焼く。
3.Cook both sides in a frying pan sprayed with oil.
※たっぷりのお湯のなかでゆでてもおいしい。浮き上がったら出来上がり。きな粉や、ネギみそを付けていただく。
You can also boil the buns in plenty of boiled water. It's cooked when the buns float onto the surface. Popular toppings of this version are sweetened ground soybeans and a dip sauce made of Japanese leeks and soybean paste
 

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