料理___十

料 理 | | | | | 十 料理家・細川亜衣さんとの 一年間に渡る 料理と音楽の映像プロジェクト 残り2回となりました。 _____ 昨年から庭の小さな畑の片隅でささげを育てています。秋のはじまりに逞しくて元気なつるをのばし、青々としたさやがたくさんつきます。 なり始めはまだ中の豆は小さいですが、さやが柔らかいうちはさやいんげんのようにさやごとゆでて楽しみます。柔らかくゆでると鮮やかな緑色になり、その濃い旨みに驚かされます。 中の豆が太り、さやがすこしずつ色が褪せてくると本格的に収穫します。たくさん採れるので、ほとんどは乾かしてから時間をかけて使いますが、採りたての豆の柔らかくておいしいこと！ 豆のほのかな甘さとこくのある味わいは、茶碗蒸しの隠し味にもぴったり。上に愛らしい豆の粒を散らし、やわらかな卵と共に豆の食感を楽しんでいただければうれしいです。 Since last year, I have been growing “Sasage” in a corner of a small field in my garden. At the beginning of autumn, they grow strong, healthy vines and produce many lush pods. When they first sprout, the beans inside are still small, but while the pods are still soft, you can enjoy them by boiling them whole like green beans. When boiled soft, they turn a bright green color, and you'll be surprised by their rich flavor. When the beans inside get thicker and the pods start to fade, they're ready to be harvested in earnest. Since we harvest a lot, we usually dry most of them before using them, but the freshly harvested beans are so soft and delicious! The subtle sweetness and rich flavor of the beans make them the perfect secret ingredient in “Chawanmushi”. We hope you enjoy the texture of the beans along with the soft egg by sprinkling the adorable bean kernels on top. 細川亜衣 _____ cook : 細川亜衣 hosokawa ai cinematography / edit : 穴見 春樹 haruki anami music : haruka nakamura album 〈青い森Ⅳ 〉灯台label 「森からの手紙」「風がページをめくる日」 #細川亜衣 #harukanakamura #taishoji #料理 #茶碗蒸し taishoji HP : https://www.taishoji.com music link : https://shop.harukanakamura.com/items... taishojiオンラインショップ “エプロンとレシピ” : https://grembiuli-ricette.com _____ “Sasage Chawanmushi” For 4 people “Sasage” stock ・Water　　　　　　　 　400g ・Kelp　　　　　　　 　 2g ・“Sasage” beans (raw) 　10g Egg liquid ・Eggs 　　　　　　　　 3 ・Dashi 1.8 times the net weight of the eggs ・Salt Put water and kelp in a pot and leave in the fridge overnight. Add the peeled “Sasage” and their skins, cover and cook on low heat. When the “Sasage” are soft, turn off the heat and leave to cool. When it has cooled, remove the kelp and skins. Crack the eggs into a bowl and beat without trapping air. Add the stock and salt, mix gently and strain through a fine mesh sieve. Pour into individual containers. Put water into a pot and place a steamer basket on top, then steam the containers on high heat for 3 minutes and on low heat for 5-10 minutes. Shake the bowl, and if it has hardened and become soft, turn off the heat and leave it with the lid on. Warm “Sasage” stock and grains, and add salt to taste. Serve the hot “Chawanmushi” with the hot “Sasage” soup. *If using dried “Sasage” beans, use about 20g. Cover and boil on low heat for about 30 minutes.