| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Iwashi fillet worked together with cut negi and ginger, miso and egg, then spread flat and browned in the pan.
Obtaining
Usage
It needs the large pan
Five ingredients go in at once, so only the six-slot large pan will take them. The medium pan holds four and cannot. The pan supplies its own oil, so none is listed.
Every part goes somewhere else too
The iwashi fillet, the cut negi, the cut ginger and the miso all feed other dishes, so nothing here is made for this dish alone.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
In the real world
Paita yaki belongs to Hitachinaka in Ibaraki. Sardines are opened by hand, boned and chopped with a knife, then mixed with minced ginger, cut negi, miso and egg, patted flat on the palm and browned in the pan. It is said to have been made by the fishermen of Nakaminato on board their boats, binding the day's sardines with egg and miso.
Differences in game
Chopping the sardine finely and shaping it into a thin patty are omitted; the fillet goes directly into the pan.
References and sources
- Paita-yaki — Our Regional Cuisines — Recorded as a dish of Hitachinaka — chop the opened sardines with a knife, mix them with ginger, negi, miso and egg, spread the mixture thin and fry it.