| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Eggplant and piiman fried with dried sardines, drawn together with nerimiso and flour.
Obtaining
Usage
It wants 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. Both the frying oil and the water that loosens the flour come from the pan itself.
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.
- Wheat
In the real world
Koneri belongs to Bungo-Ono in Oita. Eggplant and piiman — in some areas bitter melon — are fried with dried sardines, then a slurry of flour, miso and sugar is stirred in until the flour cooks through. It is a farmhouse side dish of summer vegetables, and every household loosens it differently.
Differences in game
Mixing flour and miso into a slurry is omitted; flour and sweet miso go directly into the pan. Soaking is also omitted, and the water-to-flour ratio and seasoning strength cannot be adjusted.
References and sources
- Koneri — Our Regional Cuisines — Recorded as a vegetable dish of Bungo-Ono — dried sardines, eggplant and piiman fried together, then a slurry of flour, miso and sugar stirred in until the flour is cooked.