Grilled akebi stuffed with miso / Grilled akebi with oil ｜ Our Regional Cuisines
These images of local cuisine may not be downloaded.
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Image Source:Yamagata Public Relations Photo Library
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Image Source:Hiroko Saito, Yamagata Prefectural Yonezawa University of Nutrition Sciences
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Image Source:Hiroko Saito, Yamagata Prefectural Yonezawa University of Nutrition Sciences
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Image Source:Yamagata Public Relations Photo Library
RECIPE
Ingredients
- Akebi(=Chocolate vine) 4 pieces
- Maitake mushroom 50g
- Shimeji mushroom 50g
- Myoga 5 pieces
- Miso paste 1 and 1／2 tbsp.
- Sugar 2 tsp.
- Oil (for frying) 1 and 1／3 tbsp.
- Oil (for baking) 2 tbsp.
- kite string
How to cook
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1. Remove the seeds from the inside of the "Akebi(=Chocolate vine)" with a spoon and use only the skin. If the mouth is closed, split open along the center stripe. Clean and drain the "Akebi(=Chocolate vine)" peels.
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2. Wash mushrooms, drain and tear into small pieces. Cut myoga into thin strips.
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3. Heat oil for frying in a pan, fry mushrooms, add myoga when wilted, cook quickly, add miso and sugar and boil until moistened.
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4. When the ingredients of 3 have cooled, stuff them into "Akebi(=Chocolate vine)" skin and tie the mouth closed with tako-ryo (octopus thread).
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5. Heat oil in a frying pan, add "Akebi(=Chocolate vine)", cover and cook, turning occasionally.
provider : Yamagata prefecture
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
