ミシュラン三ツ星「祇園さゝ木」春のお料理｜桜鯛塩麹焼き～春野菜あんかけ～【前編】｜【和食】【山菜】【菜の花】【筍】【しつらえ】【日本料理アカデミー】【料理王国】【ずばり,日本料理】【NGシーン】

ミシュラン三ツ星「祇園さゝ木」春のお料理｜桜鯛塩麹焼き～春野菜あんかけ～【前編】｜【和食】【山菜】【菜の花】【筍】【しつらえ】【日本料理アカデミー】【料理王国】【ずばり,日本料理】【NGシーン】

[Today, we are at Gion Sasaki in Kyoto.]
Welcome. Thank you for coming. Please come in.
[We asked staff to take their masks off for shooting.]
Welcome. Please have a seat.
Thank you for coming today.
Camera: The dolls at the entrance were lovely.
Chef: Oh, thank you.
Those are the hina dolls for the Hinamatsuri (Girls’ Day).
Hinamatsuri is on March 3, but here in Kyoto,
we have a tradition of postponing the putting away of dolls according to the lunar calendar.
Many people seem to put them up for about a month.
I guess that is because people in Kyoto want to use them as long as possible for them,
given that hina dolls are only up in the front once a year.
[In the next episode, we have a more in-depth introduction to the hina dolls.]
Welcome to "Truly Japanese Cuisine," supervised by the Japanese Culinary Academy.
For the first episode today, we, "Gion Sakaki" from Kyoto, will be presenting it to you.
Today, I would like to show you a dish using spring vegetables.
I hope you will enjoy it.
Here, we have arranged some of the most popular spring vegetables.
Butterbur, bamboo shoot, hosta, and rapeseed.
And for the main ingredient, we are using sea bream.
It’s often available in supermarkets and department stores.
It’s a delicious fish caught in abundance in the spring.
So today, I will show you how to make sauteed sea bream marinated in salted malt with a starchy sauce of spring vegetables.
I hope you will try making it.
To start preparing, we’ll first boil what needs to be boiled.
But before that, let’s look at the sea bream.
Usually, the sea bream is left salted for 6 to 8 hours.
But because the salt is often not consistent, we’ll be using shio-koji (salted rice malt) instead.
I have it marinated in shio-koji for 6 hours.
You don’t need gauze or anything to marinate.
Get a shio-koji from a store, and cut a fillet of fish enough to fill a plate.
And then, you marinate it with the shio-koji on both sides.
I tried doing it in many different ways,
and this is the best way to get the salt distributed evenly.
And most importantly, it’s great for your body too.
Koji mold in the shio-koji makes your stomach and intestines very healthy and is great for your body.
So today, I have it marinated in the shio-koji for 6 hours.
If you like a stronger taste, you can go for 8 hours. If not, 4 hours is still okay.
Today, we went for 6 hours in between.
Camera: How about the shio-koji in liquid form?
Chef: Yeah, shio-koji in a liquid form is totally okay.
But in that case, it gets through faster with the osmotic pressure, so I think it’s okay with 4 to 5 hours.
The spring vegetables we have here are all fibrous.
Having fibrous vegetables in your body help cleanse all the things in the stomach and intestines you ate during the winter.
So it’s a dish to take all these fibers and koji mold in your body to make yourself even healthier.
So let’s start making it.
As for the butterbur, let’s prepare it simply.
Since it’s hard to have a large pot at home, you can cut them in about half to fit in the pot you have at home.
Now, we’ll salt them all over.
You can salt it quite heavily here.
That is because we can make them easier to peel the skin with the osmotic pressure of salt.
After waiting a while until they get wilted, put them in the pot.
Make sure you bring it to a boil.
Put them in hot boiling water to give them a bright color.
Now we’re boiling them,
but it’s better to keep them a little raw to make them tasty, considering the later cooking process.
It’s not like, "boil them up to the full!"
We just want them to have a nice color and make them easy to peel the skin.
It’s just for removing the skin, so don’t boil them too much, and take them out while they are still uncooked.
So once you add them and the water comes to a boil again,
I guess about 15 seconds of boiling would be enough.
And you will get nice green butterbur like this.
Now the butterbur is done preparing.
You can easily peel them off by hand.
It’s got a nice color with the skin peeled off.
I love butterbur. I like the smell of it.
A kind of spring, grassland smell.
I think it’s one of the most representative spring vegetables.
If you bought them too much and they’re left at home,
you can do the same step and make some tsukudani (preserved form with soy sauce and sugar) with them.
Please give it a try.
So just like that.
As for the cutting, you can either go this way
or something like this.
As a pro, we cut it like this by turning it around to keep the texture while making it look more appealing.
Looks a bit appealing, right?
That’s the roll-cut.
And that is the preparation of butterbur.
Now the butterbur is done preparing.
Next, we will move on to hosta, which you can also find at supermarkets these days.
This is also one of the popular vegetables in spring.
We’ll use them without any boiling.
That is because this vegetable is all about the texture.
So cut into about the length of the butterbur.
Cut them like this, and we’ll just cook them right off.
So no further preparation.
Now, with the bamboo shoot.
I have chosen a water-packed bamboo shoot today, so first, cut it into about 3 pieces.
Let’s go with that, shall we?
As for the rapeseeds, they will not look good if too long, so we’ll just cut the bottom a little.
And what we usually do is remove all these leaves
and cut the leaves and stalk separately.
But you probably don’t need to go that far as we’re boiling them, so simply cut the bottom a little.
Then just cut them all in half, and I think that will be enough.
Now the vegetables are done preparing. I think it was super easy.
Camera: Is there a reason why you chose these four vegetables today?
Chef: Well, these four vegetables are all the popular ones in spring.
Bamboo shoots often come out from March to April.
Not only are they easy to obtain, but they are also sweet and are a typical food in springtime.
Same for the rapeseed. It makes one feel like spring has come.
And I paired them with something that has a good texture.
Hosta doesn’t have any taste or smell, but it has a great crunchy texture.
In addition to that crunchy texture, I chose butterbur for scent.
As I said earlier, butterbur has a kind of spring grassland smell.
And it’s very fragrant.
Also, spring is the season of budding greenery, so I chose a vegetable with such green color.
It also has a nice texture and is very fibrous too.
For these reasons, I chose these four vegetables.
Another star in today’s dish is this sea bream.
It’s marinated in salted rice malt for 6 hours, and you can see that it has become a little moist.
Same for the back.
By putting it in shio-koji, osmotic pressure can eliminate the fishy smell.
Salt also tightens the fish and brings up the taste to another level.
And combined with the power of koji mold, this thing is just as tasty by simply sauteeing alone.
But that won’t be really artistic, so we’re combining it with the vegetables today.
Camera: After marinating it in shio-koji, do we have to wipe or rinse off the malt?
Chef: Today, I wiped off the malt after rinsing with water,
but I think you can have it cooked with the koji on it.
But if you’re cooking with the koji on it, be careful with the heat as it tends to burn easily.
Just be careful not to burn it.
If you are using liquid shio-koji, I think you just need to wipe it off with a towel.
So depending on your preference.
Now let’s move on to cooking.
It’s super simple steps.
[Watch for the rest of the recipe in the next video.]
[Behind the scene: where the owner-chef should already be waiting…]
Waitress: He’s not there…
Camera: The chef is gone!
Waitress: Chef!
Waitress: Where have you been?
Waitress: It had already started!
Chef: You get a better shot when you do it twice.
Camera: All right!

料理王国×日本料理アカデミー　新連載「ずばり,日本料理」
第1回目は、ミシュラン三ツ星「祇園さゝ木」の佐々木氏にご登場いただきました。
こちらの動画は前編・後編に分かれており、こちらは前編です。

料理王国が運営する、「プロの料理人から、美味しい料理を作る知識やコツが学べる料理専門チャンネル」

今回は、京都の「祇園さゝ木」の大将、佐々木浩氏から、春の食材を使ったお料理「桜鯛塩麹焼き～春野菜あんかけ～」を紹介して頂きました。
春に苦味のある山菜を食べるのかなどもご説明して頂いています。

後編の動画はこちら

こちらのお料理は、2022年3月7日発売の「料理王国4月号」に掲載されています。

■分量
鯛 4貫
塩麹 適量

・餡
出汁 500ml
薄口醤油 10g
塩 1g
味醂 10g

菜の花 50g
蕗 50g
うるい 60g
筍水煮 70g

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・鯛のみぞれうどん｜ミシュラン三ツ星「菊乃井」村田シェフ
　https://youtu.be/q2aquQKzmZA
・鴨南蛮そば｜京料理たか木
　https://youtu.be/BoX9RATCUyw
・牛肉の昆布締め｜懐石料理桜会
　https://youtu.be/IEW0YLkW0nc

★他チャンネルオススメ動画
・京料理の未来｜佐々木浩氏
　https://www.youtube.com/watch?v=JKCMR5U4lhw&t=896s
・山菜ピストゥー｜オテル・ドゥ・ミクニ
　https://www.youtube.com/watch?v=9-KvzeA0T-M

◇祇園さゝ木
http://gionsasaki.com/

京都府京都市東山区八坂通り小松町566-27
Lunch 11:30-15:00（LO 14:00）/　Dinner 17:30-22:30（LO 21:00）

・京阪祇園四条駅から徒歩12分

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