Inago Iri

The crunchy, crispy Inago Iri roasted locusts used to be the valuable source of protein for the people in farming communities in Yamagata. After being cooked in boiling water, the locusts are simmered with oil, sugar, soy sauce and mirin sweet cooking rice wine on a low heat, or sometimes with mizuame, a thick and sticky sweetener.

for 4 persons

locusts1kg
sugar650g
soy sauce300cc
sake rice wine300cc

1.: Leave the locusts in a hemp sack for a few hours so that they eliminate feces in the digestive tract, before cooking them in a large pan of boiling water and drain.
2.: Wash the cooked locusts with water and drain.
3.: If you prefer to remove the legs, freeze them in a bag, and knead them in that bag. Use a strainer to separate the legs from the rest.
4.: Simmer sugar, soy sauce and sake, and add locusts.
5.: Simmer at high heat, and then on a medium heat for 30 to 40 minutes.
6.: When the sauce begins thicken, simmer for another 20 minutes while constantly mixing it with a spatula.
*It is easier to use a large pan.

Information provided by : Yamagata cuisine recipe book Yamagata Kyodo Ryori Tanbo