【春の味覚】山菜の剥き方・アク抜き・下処理方法【炊き込みご飯】

【春の味覚】山菜の剥き方・アク抜き・下処理方法【炊き込みご飯】

Split in half Add bonito flakes. 　Although it’s fried rice with wild vegetables, beans are not wild vegetables. I’m going to be using fukinoto, aralia sprout, and the like to make fried rice with wild vegetables. And will demonstrate how to remove dirt from wild vegetables and when making fried rice with wild vegetables the timing when to add vegetables to rice for the best effect. That’s what we’re going to talk about. Fukinoto and aralia sprout: I’m going to start with how to remove dirt from these two. In regards to removing dirt from wild vegetables it is something people have differing views on. Though in regard to fukinoto and aralia, in general remove the dirt in water. Take care of the hard part. Then by just soaking it in water you can remove the dirt. In regards to fukinoto’s dirt it is said to have a bit of a sting. If you eat it right after you have soaked it in water, make sure to thoroughly soak it to get all the dirt off. Fukinoto has a hard part here so remove this part here with a knife. Next, split it in half from the middle and soak it in water. When it comes to this bitterness, it’s what’s considered tasty in regards to wild vegetables. If you soak it too long it will start to lose it’s flavor. So soak it about 10 minutes and then be ready to cook with it. I didn’t talk about aralia sprout earlier. There is a hard brown border at the base of the sprout. So, remove this with a knife and soak it only in water. They both take about just 10 minutes to soak in water to remove the dirt and are ready to cook with them. Although you put it in a bowl of water. please slowly add water to wash it and thoroughly expose it to water. Next this is Japanese spikenard or udo. Aralia cordata is often perceived as something you eat raw. Even so, it has dirt. In the case of Japanese spikenard, you remove the dirt by exposing it to vinegar water. By exposing it to vinegar water it also means it stops it’s color. The Japanese spikenard’s pretty white color starts to come out when exposed to vinegar water. Fist of all, there is a hard brown part at the base. You need to whittle down this part with a knife and then you can expose it to vinegar water. If this root part is discolored, then whittle down this part and expose it to vinegar water. If you add too much vinegar it will start to become too sour though that doesn’t really matter if you happen to be eating it with other vinegar flavored foods. This time since I’m making rice with vegetables, I don’t want it to become too bitter. So, be careful not to add too much vinegar. Though I’m going to cut it and then expose it to water. Japanese spikenard has something like thin, fine hairs on it’s surface. If you’re concerned about them, you can just run the back of a knife against it like this which will remove the hairs. If you look at Japanese spikenard, you’d be able to tell that the bud and the stem’s thickness are quite different. If you cut this part according to thickness, it’ll be easier to cook it. I usually make the sprout part into tempura. Here, cut it into suitable sized pieces. The thick main stem’s skin (here) is pretty tough. So you remove the skin like this and can you stir fry it in oil to make kinpira(キンピラ）. Slice the remaining middle section. This part is often used to make vinegared food or salads. This part you can eat raw. It has a crispy texture and is quite tasty. This time though, I’m going to cook it and serve it with the part that needs to be thoroughly cooked and the sprouts. I’m going to split this part here that you can even eat raw and going to use it in our wild vegetables with rice. Fried rice with wild vegetables is the wild vegetables boiled in water to remove grime. I think there are a lot of wild vegetable packs used with fried rice. The flavor of fresh wild vegetables and ones that have been boiled are entirely different. If possible, I like to make a menu using fresh wild vegetables. When boiled in water, it becomes color-fixed and becomes quite sour. I feel like it becomes a slightly unnatural flavor. Expose the skin and buds like this to vinegar water to remove the dirt. Cutting the stem into an easy to eat size and then exposing it to vinegar water is best I think. Like this. Next is broad beans though broad beans are actually not wild vegetables. From about the end of December, broad beans that have been cultivated in house start to come into circulation. Broad beans from Kagoshima’s Ibusuki are some of the first to come into circulation in Kanto. I think a mix of spring wild vegetables and early summer vegetables together would be interesting to try. While it isn’t a wild vegetable, I’ve decided to add broad beens. Although you can eat the whole bean even the skin, I personally think it’s texture without the skin is better; so I’m going to remove the skin and add to our rice with wild vegetables. If you try to peel it too hard, the bean will split in half. Though that doesn’t change the flavor at all. I think it’s prettier to keep it as in tact as possible. If that’s something you care about, feel free to put effort into peeling it. I think it’s like this: I’m going to use the broad beans and these two parts of the Japanese spikenard as is. The Japanese spikenard’s skin and bud part I’m going to quickly stir-fry in oil and put with rice. In the case of fukinoto and aralia sprout, I’m going to quickly put in salted water. First I’m going to pour water from here. Once the water comes to a boil add a pinch of salt. Dip it in water for 2 to 3 seconds and then soak it in ice water. The purpose of quickly dipping it in hot water is to remove the scum. If anything, the meaning behind it’s color is a big thing. If you cook it as is with rice, the color will start to become brown as time passes. So, first boil it and then put it on ice so it has a nice color when you serve it. There are pros and cons, but by letting it boil, the scum goes away and the wild vegetables lose their bitterness. So, if you want to eat wild vegetables that are quite bitter and have a punch to them then I think it may be okay to skip this step. In that regard, it’s best to prepare them how you like best. Next is the Japanese spikenard which I’m just going to quickly fry in oil. The reason I’m frying it is if I’m not adding meat or seafood with the rice, then I think it won’t have enough richness. So, I think by adding a little oil it will taste good. Once I have fried the Japanese spikenard, I will add it to the rice. If you’re not going to fry the Japanese spikenard, then when making the fried rice, use a good amount of oil. Stir it around to make sure the oil covers all of it. With this the prep of the wild vegetables is done. So next is the broth. The broth we’re making is bonito broth. Firstly put kelp in water and turn up the heat. When you turn up the heat it starts to simmer(burn). So before it comes to a boil remove the kelp. When starts to boil, turn off the heat(flame) and add bonito flakes. Bonito flakes are mixed with blood. Though there are bonito flakes that aren’t mixed with blood. When matching with wild vegetables, it’s surprising that the ones mixed with blood give it a unique flavor which I think tastes good. So this time I’m using those that have been mixed with blood. Now I’m going to make the rice. When it comes to the ratio of broth to rice, it’s a 1:1 ratio. If you like it to be softer, then a ration of 1:1.1 or 1:1.2 capacity ratio. This time I prepared 1 cup of rice as well as 1 cup of broth to use. For seasoning I’m going to add a tiny bit of sake to the broth and about 2 pinches of salt. As a rule of thumb add to a degree of the amount of soup there is. Then add light soy sauce for flavor and then add the polished rice. Still not adding the wild vegetables just yet, turn up the heat(flame). Once it starts to bubble like this the rice will be done in about 12 minutes. So if you add the vegetables now they will become way over cooked and mushy. So, I’m going to let it cook for 5 minutes as is. Once about 5 minutes have passed, it will start to look like this. Firstly I’m going to add the Japanese spikenard that we fried earlier. Once you have added the Japanese spikenard, then add the fukinoto and aralia sprout around about now. I forgot to mention it earlier, but once it starts to come to a boil turn down the heat(flame) to low. If you keep it on high heat, the water will start to disipate and will burn the bottom. So, cook the rice on low heat. Once you’ve added the fukinoto and aralia sprout, put the lid on once again. From here I’m going to let it cook for another 5 minutes. After this though, I’m going to add the inner section of the Japanese spikenard. Make sure to cut it into bite sized pieces and then add it. This time I cut it thinly and now add it. So, now for another 5 minutes. About 10 minutes have passed after it started to boil. Lastly add the Japanese spikenard and broad beans and then let it cook for another 2 minutes. After another 2 minutes about 12 minutes will have passed since it started to boil. I believe it’s best not to open the lid though at first you might be a little nervous about this. So let’s have a little taste test of the rice. If it’s cooked well, turn up the heat(flame) to finish it. You only need it on high heat for about 10 to 15 seconds. Turning up the heat in the final seconds scorches the rice at the bottom. The smell of scorched rice spreads through all the rice. Once finished scorching the rice at the bottom turn off the heat. From here, steam the rice for about 10 minutes and it’s finished. Something I forgot to mention at the start, first polish the rice and then add it to the broth. From there, if you submerge the rice for about 30 minutes, the chance of making a mistake is very low. If you have the time make sure to thoroughly submerge in the broth and then cook. If you don’t have enough time to submerge it in broth or water, do as with this time I cooked the rice and broth together at 1:1 ratio. I think it’s better to cook the rice in a generous amount of broth so there is no undercooked rice. So if you have time make sure to submerge it in water or broth. If you don’t have the time then just make sure to use a lot of water when cooking. After steamed for about 10 minutes, it should be fully cooked and with that the fried rice with wild vegetables is complete. When you eat it make sure to stir up the entire thing with a rice paddle. If the flavor seems a little lacking, then when you eat it, lightly add a bit of salt. Add flavor as you feel necessary for the best result. Fried rice with wild vegetables is a very time consuming dish, but it’s one I’d like to at least eat once in the spring. With that said this is how the fried rice with wild vegetables looks when completed.

板前が山菜をつかって炊き込みご飯を作ります。ふきのとう、タラの芽、ウドの剥き方や、アク抜き方法、炊き方のコツなど。

【関連動画】

■松茸の炊き込みご飯

■アナゴの炊き込みご飯

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■目次
0:00　山菜の炊き込みご飯の作り方
0:12　今回の動画の狙い／概要
0:44　★山菜の剥き方・アクの抜き方
1:00　　ふきのとうの剥き方・アクの抜き
2:05　　タラの芽の剥き方・アク抜き
2:40　　ウドの剥き方・アクの抜き
3:52　　　ウドの毛が気になる場合は？
5:35　　生の山菜と水煮との違いは？
6:36　　そら豆の処理の仕方
7:51　★各食材の下処理方法
8:25　　ふきのとうの湯通しの仕方
9:18　　　山菜の苦味をより感じたい場合は？
9:40　　ウドの炒め方
10:42　★出汁の作り方
11:11　　かつお節の血合いについて
11:39　★ご飯の炊き方
12:05　　味付け・調味料
12:59　　炊き込みの手順・火加減
15:40　　お米を浸水する時のコツ
17:16　　山菜の炊き込みご飯【完成】
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#店舗が2020年10月にオープン #ご予約はLINEにて #山菜 #炊き込みご飯 #銀座渡利

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