ご飯のお供に！ゴーヤと出汁醤油の佃煮風

ご飯のお供に！ゴーヤと出汁醤油の佃煮風

We would cut a bitter gourd vertically in half, and remove its seeds. Then, we would cut it in 0.1 inch thin or thinner. We would add a little less than 1 table spoon of sugar and a little less than a half tea spoon of salt. And, we would mix them well and leave for a little while (10 minutes or so). After 10 minutes or so, water comes out, so we would rub a little, then squeeze to remove water from bitter gourd. We would put 1 and a half soup stock soy sauce, 1 table spoon of sugar and 1 table spoon of vinegar in a pan and boil. When the sauce gets thick, we would put squeezed bitter gourd in it and mix. We would try to let the bitter gourd get sauce evenly. When the bitter gourd gets heated and turns its color, we would add 1 table spoon of ground sesame seeds. Sauce would be absorbed right away so shut the heat and it’s all done. Just like the last week, we would cook bitter gourd, only this time it’s mainly soy sauce. Son) So, for rice topping..? Mom) Yes. We have so many bitter gourds around the area to consume. The one who has so many of them is one of our relatives. She gets a few while walking around the neighbors. We would cut a bitter gourd vertically in half and remove its seeds. Then we would cut it in 0.1 inch or less. Son) So we get so many once it starts to crop? Mom) Yeah…
We would put a little less than 1 table spoon of sugar and half a tea spoon of salt and let its water out. Using sugar to let water out make bitter gourds become less bitter, she thinks. Boiling is the second option because it would let nutrients go away. When the water comes out, we would rub to let more water to come out. The bitter gourd initially was 3.5oz, and after squeezing, it comes out 2.6oz. Then we would put 1 and a half table spoons of soup stock soy sauce (if you don’t have one, you can mix 1/3 to 1/2 tea spoon of soup stock powder in soy sauce), 1 table spoon of sugar and 1 table spoon of vinegar, and mix and heat (please adjust the taste). When it gets thick, we would put bitter gourd in it and mix and sauté (if you like it soft, you can put the bitter gourd earlier). When the sauce is gone and the bitter gourd changes its color, we would add 1 table spoons of ground sesame seeds. When all the sauce is gone, then it’s all done. Please adjust how well it’s sautéed or the taste. She like it bitter and crunchy. Please give a try when you get a chance.

前回に引き続き、ゴーヤを使ったご飯のお供を作りました。
味噌を使ったものと比べると、作った直後から苦みが少なめで、さらに時間が経つと苦みが薄くなっていくような印象でしたので、特に苦みが苦手と言う方にお勧めだと思います。

材料：
　　ゴーヤ：　100g
　　砂糖（水抜きに）：　大匙1杯弱
　　塩（水抜きに）：　小さじ1/2弱
　　出汁醤油：　大匙1杯半（醤油に顆粒出汁1/3程度混ぜて代用可）
　　砂糖：　大匙1杯
　　酢：　大匙1杯

画像の写真やマグカップのデザインは「ためこ」さんという絵描きさんのものです。気になる方はこちら：　http://blog.livedoor.jp/paya_tameko/

このチャンネルは「謎の主婦」さんとのアライアンス関係にあります。ポップな弁当動画で楽しませてくれる彼女のチャンネルはこちら：　https://www.youtube.com/channel/UCx9UCQ9xVipQFA9jGB9c3Ug