ta43501
日本独自のお母さんの味 ５選。日本の家庭料理の代表作を５つ紹介。肉、じゃがいも、玉ねぎ、糸こんにゃくなどを油で炒めてから、醤油、砂糖、みりんで甘煮にしたもの。肉は、牛肉、豚肉、鶏肉などが使用される。またカレーライスと同じ素材を使うために補給の都合がよく[1]、水兵の食事として全国的に導入された。
誰もが真っ先に思いつくお母さんの味代表作。
家庭ごとに味が違い、濃い目薄めの差や七味を入れる入れないなど、友人同士での会話だけでも盛り上がるネタにもなっている。
Five selected dishes cooked uniquely by Japanese mothers. Introducing the five quintessential Japanese family dishes. Meat, potatoes, onions, and konnyaku noodles (konnyaku is a type of jelly made from yam) are stir-fried in oil, seasoned and simmered with soy sauce, sugar, and mirin. Beef, pork, or chicken can be used for the meat. As the ingredients are same in the Japanese curry, they can be easily supplied, and the dish was introduced nation-wide as a meal in the navy. It's the first dish that comes to many people's mind as their mother's cooking. The flavors vary from family to family, providing conversation topics amongst friends, discussing the lightness or heaviness of the flavor, or whether to use shichimi peppers (seven-flavor chili pepper mixture), etc.
