柚子の釜蒸し
冬の料理、柚子は香りが良く、ビタミンも豊富で体も温まる。
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①白身の魚・豆腐・椎茸・蕪のすりおろし等を、あらかた出汁で煮る。 ＊片栗粉でとろみを付けるのも良い。
＊具は、肉・海老・鯛・ぐじ・かまぼこ等。野菜は、茸・百合根・ぎんなん・菜の花・チンゲン采・キャベツ・ブロッコリー・ネギ・ホウレン草・餅など何でも良い。
②①を柚子の中味を取り除いた中に詰めて、１０分ほど蒸す。 ＊溶き卵を入れても良い
③②を器とお皿に盛り付けて、小匙を添え出来上がり。
だしの作り方
昆布１０ｇを水カップ３に夏場30分、冬場1時間浸けて、取りだし、煮沸させ鰹節２０ｇを入れ、火を止め、鰹節が沈めば濾す。手抜きは麺つゆでも良い。
Yuzu steamed in a
kettle winter dish, yuzu has a good aroma, is rich in vitamins and warms the body.
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①Boil white fish, tofu, shiitake mushrooms, grated turnips, in the broth. * It is also good to thicken with potato starch.
* Ingredients include meat, shrimp, sea bream, guji, kamaboko, etc. Vegetables can be anything such as mushrooms, lily root, ginnan, rape blossoms, bok beans, cabbage, broccoli, green onions, spinach, and mochi.
②Pack ① in the yuzu with the contents removed and steam for about 10 minutes.
* You can add beaten eggs.
③Serve ② on a bowl and plate, and serve with a small spoon.
How to make dashi
Soak 10g of kelp in 3 cups of water for 30 minutes in summer and 1 hour in winter, remove it, boil it, add 20g of bonito flakes, turn off the heat, and strain when the bonito flakes sink. You can also cut corners with noodle soup.
