Oita
Wild dish with living crab
Gangiru
During winter to spring, crabs (Mozukugani, Dugani) are caught at Usa plains, a river of big and small flows to. These crabs are caught in the intervals of farming. It is called "Ganjiru" or "Ganijiru" which smashed to pieces with a stone mill, filtrated with a Syouke, and mixed with Takana. It wasn't made with a household any more, but there are now and the area which is being made with a meeting.
When this is eaten in the Kusu area, there is a legend voice becomes good for which.
for 4 persons
- In whether it's a river, (living one)10
- Salttablespoon
- Takana3
- Soy saucea little
- 1.
- I often wash in water, cut the stem of each 1 in water, put it in a mortar and kill in whether it's a river. If it's broken well, the water which is to the extent it's put on, is inserted and often massaged.
※ When there are no mortars. In water is poured over a blender. - 2.
- 1. is filtered by a basket and more remaining shells are pounded to a basket. It's filtered including water equally. 3-4 times repeats this.
- 3.
- The soup they were gathered is crossed again.
- 4.
- I put soup in a pot, put in salt and put over medium heat. It's mixed quietly from the bottom.
- 5.
- If soup begins to become impure, cut leaf mustard is put in and it's mixed quietly. When I boil, a body of crab is being attached to leaf mustard. When it's mixed, I don't touch any more so much, but when it isn't mixed, I remain unchanged, so the degree is often seen.
- 6.
- If soup is being clear, I make soy sauce boil little again, and heat is turned off.
Information provided by : The taste of the home / Local food which would like to leave it for young men
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Okinawa
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Ehime
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