Belarusian-style Sweet and Savory Inago

Ingredients

In the Belarusian adaptation of Inago no tsukudani, we incorporate traditional Belarusian spices and flavors to enhance the dish. The original Japanese recipe typically uses soy sauce, mirin, and sugar for the sauce, while our Belarusian-style version incorporates local ingredients such as honey, garlic, and Belarusian spices. This adaptation adds a unique twist to the dish, infusing it with the distinct flavors of Belarusian cuisine. We alse have the original recipe for Inago no tsukudani, so you can check it out.

• 200g (7 oz) inago (locusts) 200g (7 oz) inago (locusts)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
• 1 teaspoon Belarusian spice blend (a mix of paprika, coriander, and caraway seeds) 1 teaspoon Belarusian spice blend (a mix of paprika, coriander, and caraway seeds)
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon chili flakes (optional, for a spicy kick) 1/4 teaspoon chili flakes (optional, for a spicy kick)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 18g
• Protein: 8g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   Rinse the inago under cold water and pat them dry with a paper towel.
2. 2.
   Heat the vegetable oil in a pan over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the inago to the pan and cook for 2-3 minutes, stirring occasionally.
4. 4.
   In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, Belarusian spice blend, salt, black pepper, and chili flakes (if using).
5. 5.
   Pour the sauce over the inago in the pan and stir to coat them evenly.
6. 6.
   Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened and the inago are tender.
7. 7.
   Remove from heat and let the inago cool slightly before serving.

Treat your ingredients with care...

• Inago (locusts) — Ensure that the inago are thoroughly cleaned and dried before cooking. Remove any wings or legs that may still be attached.

Tips & Tricks

• If you can't find inago, you can substitute it with other edible insects like crickets or grasshoppers.
• Adjust the sweetness and spiciness of the sauce according to your preference by adding more or less honey and chili flakes.
• Serve the Belarusian-style Sweet and Savory Inago as an appetizer or as a unique topping for salads or rice dishes.

Serving advice

Serve the Belarusian-style Sweet and Savory Inago as a delicious appetizer or as a unique topping for salads or rice dishes. Garnish with a sprinkle of fresh herbs, such as parsley or cilantro, for an added burst of freshness.

Presentation advice

Arrange the cooked inago on a serving platter, drizzle some of the thickened sauce over them, and garnish with fresh herbs. The golden-brown locusts glistening in the sauce will make for an eye-catching and appetizing presentation.