日本料理、湖魚料理
おいしい使い方
We have developed a new series of dishes called "Taste of Lake Biwa" for the people of Shiga Prefecture to feel familiar with the delicacies of the lake and the small ingredients that have been loved for a long time.
Here are some recipes that can be used at home with the taste that has been loved in Shiga, the Land of Lakes.
もろこの風味香る
旨味をいただくおでん
Simple but deep flavored oden simmered with kombu dashi and moroko hid.
The flavor and deliciousness of moroko are fully utilized and finished with a savory taste.
【Materials】 （For 4 people）
water …… 1000CC
light soy sauce
…… 2tsp
mirin …… 1tsp
dashi (Japanese soup）
…… 1tsp
もろこ隠れ …… 1tsp
Water for boiling
…… same
root …… 1/2
boiled eggs …… 4
tuberculosis …… 4
Ingredients of your choice
【Cooking Method】
1.
Slice the daikon into 3cm-thick rounds and peel the skin. Make a cross incision, put the rice, daikon radish and just enough water in a pot and cook slowly over low heat for 30 minutes.
2.
Cut the chikuwa in half diagonally and your favorite ingredients into pieces.
3.
When water comes to boil, add light soy sauce, mirin, kombu dashi and moroko-gakure.
4.
Add the ingredients, cover and cook slowly for 15-20 minutes.
椎茸ともやしの炒め物
The fragrant scent of the shrimp enhances the aroma of the shiitake mushroom.
Although it is a simple dish, it is an addictive dish that you can't stop serving.
【Materials】 （For 4 people）
bean sprouts …… 1
shiitake mushrooms
…… 2
えび隠れ …… 3tsp
salt and pepper
…… some
【Cooking Method】
1.
Rinse the bean sprouts in cold water and drain off the water well.
2.
Heat oil in a hot frying pan, add shiitake mushrooms and cook them.
3.
Add bean sprouts and stir-fry quickly, then add salt and pepper and shrimp hide.
Do not overcook the bean sprouts.
うま味あふれる半熟煮卵
A luxurious product that contains the deep flavor of honmoloko in a boiled egg.
The melt-in-your-mouth yolk is an indescribable flavor.
Recommended as a snack or a side dish.
【Materials】 （For 5 Pieces）
eggs …… ５
もろこ隠れ …… 2tsp
soy sauce …… 1tsp
mirin …… 2tsp
sugar …… 1tsp
【Cooking Method】
1.
Boil the eggs fresh from the refrigerator in boiling water for 7 to 8 minutes to your liking. Immediately submerge the eggs in cold water to prevent them from overcooking due to residual heat.
2.
Put Moroko-kakure, dark soy sauce, mirin and sugar in a pot and heat it up.
Melt them together with chopsticks, bring to a boil, turn off the heat and remove from the heat.
3.
Peel the boiled egg shells, fill the container with the appropriate sauce, remove the air, seal it, and let it sit in the refrigerator for a couple of hours.
4.
A flavorful egg is beautiful when it can be threaded.