[From June Issue 2010]
Ingredients [Serves 2]
- 1 block (200g) atsu-age
- 1 tsp potato starch
<minced meat stuffing>
- 60g minced chicken
- 10 cm green onion (finely chopped)
- (A) 1 tsp soy sauce
- 1/2 tsp ginger sauce
- 1 tbsp beaten egg
<cooking broth>
- 1 cup stock (1 tsp bonito and seaweed stock powder/commercially prepared)
- 1 tbsp sugar
- 1 tbsp sweet cooking rice wine
- 1 tbsp soy sauce
- 1 tbsp sake
- a pinch of salt
- 40g field mustard
- Inrou: A small, wooden case often tied to the waist, inrou was traditionally used to carry around small items such as personal stamps (inkan) and medicine. Inrou also refers to a dish where one ingredient is hollowed out and stuffed with other ingredients.
- Atsu-age: This is thick, deep-fried tofu, also called nama-age (raw and deep-fried) because its center remains uncooked. Atsu-age is similar but different to abura-age in that it is thin and deep fried instead (also referred to as usu-age.)
1. Pour boiling water over the atsu-age to rinse off any excess oil. Cut the block in half, then cut around the inside of each piece leaving 5 to 6 mm along the edges. Scoop out the atsu-age making a pocket.
2. Lightly mash the scooped out tofu then thoroughly mix it in a bowl with minced meat, green onions and part (A). Divide that mixture in two. Using a strainer, sprinkle half of the potato starch along the insides of the atsu-age, then spoon the tofu/meat stuffing into the pocket, sprinkling the remaining potato starch over it.
3. Boil water then cook the field mustard for approximately 1 minute. Once cooked, immediately immerse them in a bowl of cold water for another minute to brighten their green color. Remove, align the stalks and wring out the water, then cut in two.
4. In a pot mix together all the cooking broth ingredients then add the atsu-age. Cover, using an otoshi-buta (small wooden lid), and cook over a low-medium heat for 10 to 15 minutes, basting occasionally. Remove from heat when only a thin layer of broth is left.
5. Diagonally cut the atsu-age in half, then arrange them in a slightly deep dish. Garnish with the field mustard at the front and pour the remaining broth over top and serve.
[2010年6月号掲載記事]
材料(2人分)
- 厚揚げ 1枚(200g)
- かたくり粉 小さじ1
<ひき肉あん>
- とりひき肉 60g
- ねぎのみじん切り 10cm分
- (A)しょうゆ 小さじ1
- しょうが汁 小さじ1/2
- とき卵 大さじ1
<煮汁>
- だし カップ1(市販のかつお昆布だし顆粒小さじ1を水でとく)
- 砂糖 大さじ1
- みりん 大さじ1
- しょうゆ 大さじ1
- 酒 大さじ1
- 塩 少々
- 菜の花 40g
- いんろう:昔、印鑑や薬などを入れ、腰に下げた小箱のこと。材料にあけた空洞に、詰めものをした料理に使われる名前です。
- 厚揚げ:とうふを厚く切って揚げたもの。油揚げを「薄揚げ」と呼ぶのに対してついた名前。中が生なので「生揚げ」とも呼ばれます。
1. 厚揚げに熱湯をかけ、油を抜きます。2つに切り、外側5~6mmを残して包丁で切り込みをいれ、中身をくり抜いて袋状にします。
2. ボールに、ひき肉、ねぎを入れ、厚揚げをくり抜いた中身を軽くつぶして加え、(A)も加えてよく混ぜます。それを2等分にします。厚揚げの内側に、茶こしでかたくり粉を半分ふりかけます。ひき肉あんをつめ、上から残りのかたくり粉をふりかけます。
3. 熱湯に菜の花を入れて約1分ゆでます。ゆで上がったらすぐに、ボールに入れた冷たい水に約1分つけます。冷たい水につけることにより菜の花の緑色が鮮やかになります。根本をそろえて水気をしぼります。根本の固い部分を切り落とし、長さを半分にします。
4. 鍋に煮汁の材料を入れます。2を並べ入れ、弱めの中火にして、落としぶたをのせ、鍋のふたをずらしてのせます。時々、スプーンで煮汁をかけながら10~15分煮ます。煮汁がなべ底に少し残るぐらいになったら火を止めます。
5. いんろう煮を、斜め半分に切り、少し深めの皿に盛りつけます。手前に菜の花を添え、いんろう煮に煮汁をかけてできあがりです。
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