Inago-no-tsukudani (Locust cooked in soy sauce) ｜ Our Regional Cuisines

1. Cover locusts with boiling water, remove legs and wings, rinse well and drain.

2. Place locusts in a hot frying pan and roast over low heat for 3 to 5 minutes.

3. Bring sugar, soy sauce, and sake to a boil in a pan, add locusts, and roast over high heat.

4. Just before the liquid is absorbed, add mirin (sweet rice wine) to give the locusts a nice shine.

5. When the liquid has evaporated, turn off the heat and season with salt. (It will become crispy).

6. Grind the legs of locusts in a mortar and pestle, and make locust miso with miso, sugar, and other seasonings to taste.

7. Another way to prepare locusts: boil the locusts in a cloth bag in boiling water, rinse in cold water, drain, cool, and freeze. (Freezing makes it easier to remove the wings and hind legs.)
Remove the wings and hind legs while thawing for easier eating.