常備菜・大豆と昆布の煮物 #shorts

常備菜・大豆と昆布の煮物 #shorts

A dish so ordinary and everyday to me that I never even considered making a video about it. I can’t help but be surprised by the fact that it has been unexpectedly well received by the public — after all, it’s just finely chopped chicken. Add water, kombu (kelp), and soybeans to a pot and bring to a light simmer. Then add mirin, soy sauce, and sugar, and continue simmering while gently shaking the pot to reduce the liquid. Once the liquid has almost completely evaporated, it’s done. Time to eat. Yes, this is it. Mmm… My grandma used to make this for me all the time. This is another staple in our household. And there’s one more dish I’d like to recommend — this one. Slice some cucumber into rounds. Sprinkle with salt and gently rub the slices, then let them sit for a while. Squeeze out the excess moisture well. Add vinegar and soy sauce. Then mix in some kind of canned food. Combine with the cucumber and give it a rough mix. Then transfer to a serving dish. Let’s eat. Perfect for this time of year. Give simmering soybeans and kombu a try!

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私の祖母が、頻繁に作って食べさせてくれていたのがこの煮物だ。　時には鶏肉をひき肉にしてみたりという小さな変化も、細やかな心配りだった事に今さら気づいて目頭が熱くなる。

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