Tsugani-jiru ｜ Our Regional Cuisines
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Tosa Traditional Food Study Group
RECIPE
Ingredients (4 servings)
- tsugani crabs 3 to 4(about 500g)
- eggplant 1
- ryukyu (Indian taro stalk) 1／2
- Water 5 cups
- Soy sauce 1 1／2 tbsp.
- Salt 1 tsp.
- Sake 2 tbsp.
- perilla leaves 3
How to cook
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1. Remove the shell and underside from the tsugani, then use a sturdy knife to crush into thin pieces on a cutting board. Once it's adequately crushed, put it in a blender with a bit of water to crush it into finer pieces (use some of the water specified in the ingredients to loosen it up).
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2. Place the crushed tsugani in a colander over a large bowl, then rinse and strain with the amount of water specified in the recipe to catch any shell pieces.
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3. Pour the strained tsugani juice into a pot, then heat and simmer with the thinly sliced eggplant and ryukyu.
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4. When cooked, the crab protein binds together to resemble egg-drop soup.
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5. Season with soy sauce, salt, and sake, then serve in bowls topped with shredded perilla leaves.
provider : "Tosa no shokutaku, tsutaetai, ofukuro no aji, mama no aji" (Tosa Traditional Food Study Group)
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
