きょうの料理 大原千鶴の野菜を味わう京ごはん「焼き大根の肉みそ添え」
京都の山里に育ち今も野菜を育てる料理研究家・大原千鶴さんが旬の野菜で調理する多様な「京ごはん」。11月は「大根」で「肉みそ添え」「ぶり大根」「大根ご飯」の3品。
【講師】料理研究家…大原千鶴，【司会】岩槻里子
A dish scholar as “the recipe by which they’re vegetables to draw out maximum gusto by minimum cooking” and Ms. Chizu Ohara grow into the dish Japanese-style hotel in the mountain village in Kyoto and also grow vegetables now, “master of a vegetable dish”. The recipe which tastes vegetables in season fully is told every month. In November, “Japanese radish”. I say “When devising how to cut it, it can be cooked well easily.” It’s cut rather thin, brown, it’s baked, and “meat fermented soybean paste addition” and the “yellowtail Japanese radish” which slices and makes a basic easily are cut into thin strips and 3 pieces of “Japanese radish rice” are introduced.