| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Deep-fried potatoes simmered down in dashi and sweet miso until the broth thickens, then dusted with sesame.
Obtaining
Usage
Fried first and then simmered
The potatoes go through the fryer first. Five ingredients then go into the pot at once, so only the six-slot large pot will take them. The dashi and mirin bottles come back empty.
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.
- Potato
- Egoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil BottleEgoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil Bottle
- Bonito Flakes
- Dried Kelp
- Mirin Moromi
- Water Bottle
In the real world
Seida no tamaji belongs to Uenohara in Yamanashi. Small potatoes are washed with their skins on, deep-fried slowly over medium heat, then moved to a pot, covered with dashi and simmered with miso, sugar and mirin until the broth thickens, and finished with sesame. Seida recalls the Edo-period official who brought the potato to the district and tamaji is the local word for a small tuber, so the famine the crop relieved survives in the name.
Differences in game
Washing and drying are omitted. Simmering in dashi, adding miso and reducing the broth are combined into one simmer with all seasonings added from the start.
References and sources
- Seida-no-tamaji — Our Regional Cuisines — Recorded as a dish of Uenohara — deep-fry small potatoes in their skins, simmer them in dashi with miso, sugar and mirin until the broth thickens and dust them with sesame.