Shuto Tanuki Rice Bowl
| 2 Servings | |
| Rice | 2 cups |
| Deep Fried Batter Droplets | one-third cup |
| Scallions | one-third cup |
| Katsuo (bonito) Shuto | 2 tbsp |
| Sesame Oil | 2 tbsp |
| Sesame Seeds | 2 tsp |
作り方
1
Mix all the ingredients and you're done!
コツ・ポイント
Mix well to avoid lumps with rice and seasonings. 【What is Tanuki…?】 During the time of the Edo period, the ingredients of tempura noodles were so expensive that they changed the ingredients to Tenkasu (crunchy bits of deep-fried batter left after cooking Tempura). Because of this reason, they called the dish 'Ten-nuki' (without the battered tempura balls) and corrupted it into the name “Tanuki”. However, some people believe that the colour of Tenkasu is reminiscent of racoon dogs, so Tanuki noodles or rice was named after this animal. There are various theories about the name Tanuki noodle or rice. However, up until now the origin of it is still unclear.
このレシピで使用しています！
Bonito Shuto
Katsuo (bonito) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.