兵庫県で唯一の日本料理・ミシュラン三ッ星獲得店「子孫」が作る　秋の味わい「栗ご飯」｜日本料理 子孫｜【日本料理アカデミー】【西宮･甲陽園】【季節料理】

兵庫県で唯一の日本料理・ミシュラン三ッ星獲得店「子孫」が作る　秋の味わい「栗ご飯」｜日本料理 子孫｜【日本料理アカデミー】【西宮･甲陽園】【季節料理】

This is Fujiwara from Japanese Cuisine Komago in Hyogo. Today, I would like to show you how to make steamed chestnut rice. I will be introducing two variations of chestnut rice, one that is easy to make at home and the other that is prepared like in a restaurant. Let’s start by shelling the chestnuts. Remove the outer shell. Leave a little bit at the end. The reason why I leave it like this is because so that I can peel it from here. This allows you to easily peel the rest using a spoon or something. You can find chestnuts in the supermarket with the shell on, but it takes a lot of strength, so if you find it difficult to do that, you can pour hot water over them or soak them in water for about 3 hours to soften the outer shell. You still have to peel them all, but this makes it a lot easier. We usually peel the chestnuts normally at the restaurant, but I think it’s easier that way at home. After removing the outer shells, we’ll peel the inner skin. When we cook chestnuts sweet like this time, we peel them in six sides like this. Just like that. Since we’re going to make this into chestnut rice, we don’t need to peel it any further as we’ll just cut them into small pieces. If you look closely at the chestnuts that are sold, there are soft ones like this and others that are more dense. These are a little softer. You can tell it by touching them. The hard ones are definitely good quality but these are a little softer. You can tell if it’s a good chestnut or a bad chestnut by this. Cam: Does that mean it’s a bad one if it’s soft? Chef: There is a high probability, just like you can tell from the inside like this. Now we cut the peeled chestnuts into small pieces. Depending on how big it is, you can cut it into about this size. After you cut them, put them in water. By leaving them in the water until we cook the rice, we can remove the bitter taste from the chestnuts. The textbook says to soak the cut pieces in water for about 3 hours, but I think it’s enough to soak them in water after cutting and wash them at the end. Here we washed the rice. We soak it in water for about 30 minutes. Then we add enough water to cook normal rice. Today we cook 2 cups, so add water to the corresponding line. Add 6g of salt. Put this amount of kombu kelp together. Add the chestnuts we just peeled. Now, put the rice in the rice cooker, push the button, and you can easily make chestnut rice at home. As for the differences with the restaurant’s chestnut rice, the ingredients used are basically the same. The only differences are whether you cook it in an earthenware pot, and how we serve it to make it look nice. So here we’re going to cook the chestnut rice in an earthenware. Put two cups of washed rice. Add the same amount of chestnuts as previous. When cooking rice in an earthenware, there is no easy way to tell how much water to add. We cook with a certain amount of water for each cup of rice, so let’s go with that. Home cooking recipe often has the amount of salt listed, but in a restaurant, there’s no such thing. We taste and adjust it each time. Here we have kombu dashi, and we will add some salt to it. Normally, you would add salt in a powder state. But we chefs use this salt water. It’s saturated salt water in the ratio of 1 salt to 3 water. We’ll heat this up to make seasoning salt water. When it boils, add egg whites, take out the scum, and filter it again. After filtering, you will get a nice clear salt water like this. We chefs often use this to season their food. This salt water allows the food to be seasoned with the salt already dissolved. If you put regular salt in here, it will take long time for the salt to dissolve. That’s why in here we use salt water. For every two cups of rice, we put in 612ml of dashi. Cam: Can we add the dashi in either cold or hot? Chef: I think it’s okay either way. We just heat it up a little bit and it will come to a boil quickly. After it comes to a boil, we cook it for about 12 minutes. When the steam comes out, we turn the heat down to low and start steaming. And when it’s done steaming, it’s ready to eat. Let’s make some fall garnish. First, we make a single thin peel of carrot. (katsura-muki) For home cooking, you can add mitsuba or black sesame seeds on top of the cooked rice to add more color to the dish. Cut it out using a mould. Now you have carrots in the shape of maple leaves. Next, we’ll cut potato in the shape of ginkgo. Ginkgo shape. Now your have the ginkgo potato. I think it’s starting to boil because there is much more steam coming out. Once it comes to a boil, mix the rice from the bottom. And then turn the heat down to low, and cook it for 12 minutes. Cam: You just opened the lid. Is it okay to do so? Chef: It’s okay, but if you keep it open, it won’t finish cooking. It’s totally fine to open it briefly when it first comes to a boil. Also if you feel unsure during the cooking process, you can open it and see as long as it’s not too frequent. Cam: Why did you mix the rice from the bottom? Chef: The rice is heated from the bottom, so it sticks to the pot. By mixing the rice, we can distribute the moisture to all the rice in the pot. Tea buckwheat. It’s actually much longer than this, so we cut them down to this size. We also use nori seaweed here. We’re going to make pine needles out of this. Glue it with water. Just like that. We fry them in oil with the sweet potatoes. We fry them in oil with the sweet potatoes. For the carrots, we’ll just boil in water. Fry the sweet potato at about 150°C. It’s like potato chips. Fry the soba as well. They’ll open up like this by themselves. Now it’s all done. The sweet potatoes are fried. Let it sit for a while to get it crispier. Put salt on them after frying to season. Now we will boil the carrots cut into maple leaves. When it becomes soft, put it in ice water. After it cools down, we can season it as well. Add a little salt to the kombu dashi. Now it’s been 12 minutes, so let’s open it and see the rice. Looking good so far. Let’s leave it for a while to steam. Finally, turn the heat up, and quickly turn it off. After steaming, the chestnut rice is ready to eat. Now that the rice is cooked, it is time to serve. It’s ready to eat. Maple leaves. Ginkgo. A little mitsuba for color. Pine needles buckwheat. Now it’s done! No matter if it’s cooked in a rice cooker or in an earthenware pot like in a ryotei, the ingredients used are the same. You can easily make this at home, so please try making it. Let’s eat. You can cook chestnut rice kombu dashi, plain water, bonito and kombu dashi, or basically any other way you like. But I think cooking with kombu dashi allows the true flavor of the chestnuts to come out. It doesn’t interfere with the chestnuts so you can tell their real sweetness and deliciousness. That’s why we cook the rice in this kombu dashi. The saltiness of the rice and the sweetness of the chestnuts are very well balanced. The fried sweet potatoes give it a savory and crunchy flavor, and it’s also beautiful to look at. It’s like anyone can tell it’s autumn. Although this time we made a garnish of maple leaves, ginkgo, and pine needles, there’s no need to do this much for home cooking. I think you can just cook the chestnuts normally so that you can taste the flavor of the chestnuts. We restaurants just make it in a different way from home cooking. We are Komago, a Japanese restaurant in Hyogo. It’s right between Osaka and Kobe, in the middle of a residential area. We often serve for family celebrations, client dinner, and so on. We hope you will use our ryotei (restaurant) for everyday use as well, and we look forward to serving you. The Japanese Culinary Academy publishes the Japanese Culinary Encyclopedia, a series of books dedicated to culinary techniques so that cooks around the world can understand and use Japanese cooking techniques. We have just started printing the fifth volume, “Yakiba,” and are preparing it for release. More details will be posted on the Japanese Culinary Academy’s website.

日本料理アカデミー×料理王国　連載企画「ズバリ、日本料理」第11回！
「日本料理 子孫」藤原 研一氏、登場です。
大阪と神戸の真ん中、西宮･甲陽園にお店を構え20年
住宅街に位置することから普段から利用される方も多いとのこと。

今回は季節のお料理「栗ご飯」をご紹介くださいました！

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」

★チャプター
0:00 オープニング
0:35 栗を剥く
3:05 炊飯器で炊く場合
4:03 料理店の炊き方
4:46 飽和塩水の作り方
6:04 あしらいを作る
7:22 沸いたら
10:12 盛り付け
10:56 試食
12:41 日本料理アカデミーからのお知らせ
13:07 店舗紹介

■分量
◎家庭で炊飯器を使って作る「栗ごはん」
・米 2合
・水 2合の線まで水を入れる
・栗（皮つき）360g
・塩 6g
・昆布 適量
・あしらい（三つ葉、黒ごまなど）

◎料理屋の「栗ごはん」
・米 2合
・昆布出汁 3合4勺
・栗（皮つき）360g
・飽和塩水（塩1：水3に卵白）適量
・あしらい
（軸三つ葉、人参、さつまいも、茶蕎麦と海苔）

■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
・きのこと鮎の香りが画面越しに伝わってくる「鮎ご飯」｜ 瓢亭 京都 南禅寺畔 日比谷店

・伝統のとろろ汁・鮎の背ごし｜平八茶屋

・ミシュラン三ツ星「菊乃井」野菜の煮き合わせ｜村田 吉弘氏

◇子孫

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