日本料理の技術！野菜すり流し湯葉カレー｜日本料理寺田｜【ミシュラン】【グリーンスター】【和食】【野菜活用】

日本料理の技術！野菜すり流し湯葉カレー｜日本料理寺田｜【ミシュラン】【グリーンスター】【和食】【野菜活用】

I’m Shigeru Terada from Japanese Cuisine Terada in Osaka. Today, I’m going to make a Japanese dashi curry rice using Japanese ingredients. First, we have the dashi base made from iriko (small dried sardines), dried shiitake mushrooms, and kombu kelp that has been left in the fridge overnight. We’ll first make the broth. When cooking iriko in Japanese cuisine, the head and entrails are usually removed. But because we’re making curry and want to have some richness in flavor, we’ll be using both of them as a part of the taste. And it’s also simple and easy that way. Today, we will use the ingredients without throwing any part of them. Like with onions, you would normally throw the skin. But this time, we’ll also use the peels as a part of the dashi. The peels of vegetables actually give off quite a bit of umami. This way, what would otherwise just be garbage can be turned into flavor, so I really like this way of making dashi. We’ll also use the carrot’s head in the dashi. We normally don’t use this in Japanese cuisine, but today, we’ll use some garlic chips for flavor. We’ll cook them together with the other ingredients.
(Slice thinly and dry for 2 to 3 days) Fresh garlic would be too strong in flavor, so I find dried ones to be a bit more subdued and tastier. It depends on the dish, but basically, I use potatoes and carrots with their skins on. Maybe it’s because I was born to a farmer, but because I know the process of making vegetables, I want to make the most out of it. These vegetables were also sent from my parents. So I always try to come up with ideas that can make use of the skin. We’ll eventually crush them in the blender, so you can cut them any way you like. You would also take the core of onions, but we’ll use it all together this time. I first thought of making the curry by just stewing all these vegetables. We’ll use a simple curry powder as the base this time, and if we make it by stewing the vegetables together, we will need some flour to thicken. So instead, I thought it might be interesting if we could thicken the curry with smoothed vegetables. I think it’s more Japanese-like that way. I like vegetables that look like they were just grown without any agricultural chemicals, even if it’s not beautiful in shape. I also like people with slightly distorted characters. You can also cut this any way you like, but to ensure even cooking, it’s better to cut in the same size as others. If you went thin, make it all thin, and if you went big, then make it all big. We’ll first cook the onion. Writer: Is the oil salad oil? Chef: Yes. You can start with everything in it, but that will make the onion a little too wilted, so we’ll first cook the onion until brown. And saute the carrot and potato until tender after that. And then we can put it all together and finish. [Add salt] Now take it out for now. I said about making the most of the ingredients earlier, but today we’ll also use butter. Cam: Is it salted or not? Chef: It’s salted. Writer: Do you use butter in your usual cooking? Chef: Not at all. I’ve never used garlic or butter in the restaurant. Writer: So it’s irregular this time.
Chef: Yeah. Chef: But there’s no problem in using them for yourself. It cooks faster if you have them cut thinly like this. Lightly salt and pepper. My recipes are always focused on being easy to make. Like Remi Hirano (a cooking celebrity) but in Japanese cuisine. It’s getting clearer on the surface. I think it’s good so far. [Add the onion and cook together.] Chef: Do you make curry at home? Cam: Yes, I had curry for dinner last night. Chef: Oh, what kind of curry was it? Cam: It was with beef tendon.
Chef: Nice. Chef: Take them on a tray. Chef: Don’t you always be prepared to talk about it? Cam: No, it’s just a coincidence.
Chef: I’m sure you do. Chef: “I have a shooting for a curry tomorrow, can you make me curry tonight?” Cam: No, no, no. Chef: Since we have them soaked in water overnight, it shouldn’t be that hard to take broth from them. Boil it well, let the scum come out, and skim off the scum. I don’t think you need to skim it off that much. Cook for about 30 minutes at about this boiling level. And it’s ready once it starts to turn this kind of amber color. I think the shiitake can still be used as an ingredient, so I’ll just mix it with the other ingredients. We also use kombu kelp as tsukudani (food boiled in soy sauce) and furikake (sprinkles for rice) at our restaurant. So it’s my belief that we should not throw away as much food as possible. This is where you can see that the dried garlic is much less assertive than fresh garlic. If the garlic is too strong, I think it would go too far away from Japanese curry. And by that means, I think dried garlic is just right because they have a good flavor but not too much smell. Now, let’s cut the shiitake we just used for the dashi. It’s burning my hand… You could put it right into the curry, but we’ll crush it with the vegetables today. Now the dashi is cooled, so let’s start smoothing the vegetables. Today we will use a food processor. You can also use a blender or a mill. For today’s amount, I think a food processor is the quickest. Simply put the vegetables you just fried with the shiitake, and add the dashi to it. The key here is that if you add too much dashi, the smooth will get too watery, so be careful not to add too much. With too much water, the vegetables will not be properly crushed. So add just enough amount of dashi to help crush the vegetables. Once the vegetables are crushed well, we can add more dashi and finish the curry. [Make sure the food and dashi are well cooled.] Right now, the vegetables are only coarsely crushed. So add more dashi little by little and crush them further. It’s a simple thing, but it’s a really important part of this recipe. It will totally change the palate if you get the amount wrong. Crush it slowly and patiently. This is how it looks now. Here, you may adjust the coarseness depending on your preference. It’s totally fine if you don’t crush them at all. Once the vegetables have been smoothed out to this level, you can also thicken the curry with this smoothness. It’s kind of like baby food. I think this is about the right level for me. We’ll later cook this in a pot, so it eventually will get even better. So now the base is ready. If you enjoyed the video and want to make one, please give us a like, comment, and subscribe to our channel. Now, let’s add the seasonings. First, add mirin. Tamari soy sauce. Dark soy sauce. [Starch syrup] Writer: What role does the syrup play? Chef: I first tried with sugar, but the sweetness felt a little too straightforward, so I chose starch syrup to give some thickness and glaze while adding just enough sweetness. Like, you don’t really need that much sweetness in curry. So I thought syrup would fit very well with its thickness and the sweetness that is not too strong. Curry powder from S&B. For today’s amount, we’ll use one whole can. If you are making it half the amount, you should also halve the amount of curry powder. You could put it right into the pot, but if you put it as it is, the curry will end up a bit powdery. So instead, we’ll mix it with dark miso paste and the dashi. It’s kind of like a koicha (dark matcha) paste. Could you add the dashi? Mixing it with miso and dashi will make it easier to dissolve. Once it gets to this level, you can start adding it at once. Another ladleful, please. Writer: So is it like using dark miso when you want to add richness? Chef: Yeah. Because it’s meant to be a summer curry, I thought it would be good for the body with some saltiness of the miso. I also thought it would be great with the sweetness of white miso, but I think you can adjust it depending on the season. Add the curry powder we just mixed. Cam: Should we not use curry roux? Chef: Well… I was a bit particular about that. If you put a curry roux, that alone will do everything from seasoning to thickening and turn it into an ordinary curry. So I went with using curry powder and giving the thickness with something else like vegetables. Simmer for 10 to 15 minutes to remove the powdery taste. This is where the dashi comes into play again. You may or may not prefer thick curry, so you can adjust the thickness by adding dashi at this point. It’s got all the vegetables and dashi in it, so I think it will taste even better after leaving it overnight. It goes very well with udon noodles, so I think it’s just a perfect all-rounder curry. Today, I made a little more dashi, so if you want to add more vegetables, you can put boiled vegetables in this dashi before adding them to the curry. Or you can also put the vegetables with the curry on rice, so it will be a nice-looking, delicious plate of dashi curry. As we’re going Japanese-style today, I’m going to add this mild yuba (tofu skin) to the spicy curry. Today, it’s a fresh tofu skin you can eat as is. Just cut it like that… You can also use a dried one. Put it into the pot. We sometimes make a kind of yuba rice. We make something called kumiage yuba, which is a thicker variant of normal yuba, put that on takikomi rice (seasoned rice), pour starchy sauce over it, and eat it like a donburi. So I came up with the idea of putting yuba to curry, and I’m sure it will be great. Now the Japanese dashi curry with yuba is ready. Thank you. Staff: So let’s eat. Chef: You’re like a food reporter on TV. [This time, the restaurant’s staff, Terada, tasted the dish.] The texture of yuba, the flavor of vegetables, the aroma of dashi, and the richness of miso… Chef: Wait, wait! The first thing you say is like, how you actually felt, right? Why are you staring off with a description? Not good at all. Start over again. Staff: Let’s eat. Chef: How’s it?
Staff: It’s so delicious. Chef: How’s the yuba? Staff: The texture is really good and goes very well with this curry. Chef: Glad to hear that. Chef: You make one for the staff meal next time.
Staff: Okay. Chef: You can make it since we did it together.
Staff: Yeah. Chef: Now make your own arrangements! Chef: What would you do? Staff: I think it would be great with shrimp, squid, or some kind of seafood flavor.
Chef: Seafood, That’s pretty nice. Chef: So make it for sure. Just like what he came up with, you viewers can also make your own arrangements based on this recipe. I would be very happy if you could make the best use of each ingredient without throwing it away. Chef: I look forward to the next staff meal. Staff: I’ll do my best. We run a Japanese restaurant in Osaka. We have many young staff members, so there may be things we are lacking, but we are definitely full of energy. All dishes are served as a course for both lunch and dinner. We look forward to your visit.

料理王国2022年7月号掲載、カレーシリーズ第5弾！
7年連続でのミシュラン星獲得、更に2022年は、持続可能なガストロノミーに対し、積極的に活動しているレストランに光をあてるシンボルであるグリーンスターも獲得した、日本料理寺田の主人、寺田氏から学ぶ『野菜のすり流し湯葉カレー』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、大阪の玉造に店を構える、「日本料理寺田」の寺田シェフが登場です！

★チャプター
0:00　オープニング
0:14　野菜も入れて作る出汁
2:25　具材を切る工程
3:43　炒める工程
5:59　出汁と使った具材の活用方
7:56　野菜のすり流し
10:37　味つけ
14:21 和風なトッピング
15:17　盛り付け
15:41　試食

■分量
・出し
水 3ℓ
干し椎茸 20g
いりこ 20g
昆布 20g
野菜の皮など 適量
乾燥にんにくチップ 適量

・カレー
じゃが芋 600g（2個分）
玉葱 300g（1個分）
人参 200g（1本分）
赤味噌 20g
水飴 30g
カレー粉（SB食品） 37g（1缶）
濃口醤油 大さじ2
味醂 大さじ2
溜まり醤油 大さじ2
バター 30g
塩・胡椒 少々
湯葉 適量

■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
・生地から作るカレー小籠包｜点心工房九龍
　https://youtu.be/5F9-PnMZCn8
・道場六三郎の愛弟子の野菜、カツオ出汁カレー｜割烹みやなが
　https://youtu.be/AxGAtXEEwyY
・寺田シェフのカレーうどん
　https://youtu.be/v5IoL9pJhZo

★他チャンネルオススメ動画
・アジア最高位のベジタブルレストランの美味しい野菜カレー｜情熱大陸 公式チャンネル
　https://youtu.be/mqms5yWILos
・ヘルシー　無水野菜カレー｜コウケンテツ
　https://youtu.be/hDFejdRUR8U
・夏の定番、トマトのすり流し
　https://youtu.be/_5zrQ9UPfIY

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　大阪府大阪市天王寺区玉造元町2-35 2F
　ＪＲ大阪環状線 玉造駅 徒歩1分 / 地下鉄長堀鶴見緑地線 玉造駅 徒歩2分
　営業時間
　昼の部　11:30～14:00（L.O.13:00）
　夜の部　18:00～22:00（L.O.20:00）
　定休日：月曜日
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