【メキシコ編】千葉県の名産品とコラボ「ホンビノス貝のグラタン」｜Mexico gratin
[Music] hello my name is german oliva i am the chef of the embassy of mexico in japan and today we’re gonna make new recipes with ingredients that i found at chiba prefecture [Music] the main ingredient that i want to show you is this clam [Music] called [Music] mitsuba tomato and yuzu [Music] also we have onion cheese soy sauce olive oil garlic [Music] first we’re going to clean the clamps i’m going to open i’m going to take them out from the shell the shell we’re going to use them after so what we’re going to do is just rinse them and clean them as good as possible okay [Music] what i’m going to do with these ones is just take out this black part that they have um a very strong flavor after that the only thing that i’m going to do is just cut them in small pieces i’m going to do small pieces but if you see i don’t want them to be very very small because i want to feel the texture when i’m eating the the clams okay i already chopped my clams i’m going to start to chop the vegetables okay what i’m going to do is just to take out the seats [Music] get a heavy load let’s try to break the onion very thin [Music] uh i’m going to start with the olive oil one spoon of olive oil [Music] i add the other vegetables use the sake is just going to take the taste of sake that’s what i’m looking once that it reduce i’m going to put it in a [Music] i’m going to add the clam and i’m going to mix okay after this i’m going to add soy sauce as well mexicans we love the citrus taste as lime or lemon so that’s why i decided to use yusuf [Music] and i’m going to mix [Music] stuff my shells okay [Music] one [Music] after this i’m going to add some cheese [Music] so in my opinion if it’s a cook clam it’s going to be perfect with cheese that’s why i decided to mix them so now we’re going to [Music] bake this um clams [Music] just to get the cheese melted okay we’re going to uh oven around five minutes or until the cheese that you choose it’s melted [Music] smells very very good this is a fusion between mexican techniques and japanese ingredients it reminds me e aspara california [Music] food [Music] we want to get this recipe in the recipe book from the embassy of mexico in japan this is very very tasty the hominosu taste is very characteristic it’s different of other clams that i have tried here in japan and also in mexico so i will tell you that you have to try to make this recipe at your house
メキシコ大使館再生リスト：https://youtube.com/playlist?list=PLs1a1y14YOQu1mbHd2ugAQdJRiAWxqM-y
2021/2/12更新
▼チャプターリスト
00:00 紹介ムービー
1:10材料一覧料
ホンビノス貝のグラタン～バハ・カリフォルニア風
【材料】
ホンビノス貝 6個
トマト 1個
三つ葉 一束
玉ねぎ1/4個
にんにく（刻み） 1片
柚子（小） 1個
日本酒 120ｃｃ
しょうゆ 大さじ１
溶けるチーズ（ゴーダ、マンチェゴ、ピザ用など）適量
オリーブオイル 大さじ１
★ホンビノス貝は冷蔵すると貝の口が開いている場合ありますが
口が閉じている場合は、軽く蒸し身を取り出してください。
▼2021/2/18更新
一度冷凍すると口が開き生のまま調理が可能だそうです！
★ホンビノス貝は砂を身にあまりため込まない貝ですが、
気になる場合は、3%塩水（500mlに約15g）につけアルミホイルをかぶせ1時間置いてから調理を開始してください。
・・・・・・・・・・・・・・・・・・
【Ingredients】
6 Hard clam
1 tomato
20 gm mitsuba
4/1 onion
1 garlic
1 yuzu
120cc sake
1 tbsp Soy sauce
Cheese as needed
1 tbsp Olive Oil
特別編！メキシコ大使館シェフのヘルマンさんが出会った千葉産の食材で新たなレシピを考案するシリーズ、第１弾！
ホンビノス貝がメキシカンスタイルのレシピに♪
【次回配信】
特別編！大使館シェフのおいしいレシピ～千葉×メキシコメ編②「豚肉のロースト～サルサピピアンと温野菜サラダ添え～」が2/19（金）12時から配信スタート！
チャンネル登録よろしくお願いします！
配信中
スウェーデン大使館、イタリア大使館、メキシコ大使館、トルコ大使館、パキスタン大使館シェフレシピ、コロンビア大使館、デンマーク大使館
https://www.youtube.com/channel/UCvUUrVSUnqdwFW7d-YdvMgw
SNSもぜひチェックしてください
【Instagram】https://www.instagram.com/amazingembassycooking/
【Twitter】https://twitter.com/EmbassyCooking
#料理 #メキシコ #ホンビノス貝
製作著作：ＢＳ日テレ
制作：PAPILLON MAGIC
協力：
ホンビノス貝
船橋かねはち水産
TEL047−433−2501
営業時間：11時〜12時/13時〜17時
定休日：火・土・祝前日
野菜
すみっこマルシェ
鎌ケ谷市中沢253-10
047-401-9494
営業時間：11時～17時
定休日：月・木
※月・木が祝日の時は営業、定休日は翌日に振替
−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−
The video demonstrates how to make a fusion dish called “Mexico gratin” using clams from Chiba prefecture along with Mexican and Japanese ingredients. The dish combines the flavors of the clams, vegetables, cheese, soy sauce, and yuzu to create a tasty and unique recipe.
[00:01]Chef German Oliva introduces the main ingredients for the recipe, including clams, mitsuba tomato, yuzu, onion, cheese, soy sauce, olive oil, and garlic.
– The clams are cleaned and removed from their shells.
– The shells will be used later in the recipe.
[01:56]The chef cuts the black part of the clams and chops them into small pieces, along with the vegetables, starting with the onion.
– The clams have a strong flavor.
– The chef wants to maintain texture when eating the clams, so they are not cut too small.
– The chef removes the seeds from the vegetables.
– The chef uses one spoon of olive oil to start cooking.
[03:56]The chef adds vegetables, sake, clams, soy sauce, and lime to make a Mexican-inspired gratin.
– Vegetables are added to the dish.
– Sake is used to enhance the flavor.
– Clams are mixed in with the other ingredients.
– Soy sauce and lime are added for a citrus taste.
[05:56]he chef adds cheese to the cooked clams and bakes them for about 5 minutes until the cheese melts, creating a fusion of Mexican and Japanese flavors.
– The chef believes that cooked clams go well with cheese.
– The dish is a fusion of Mexican techniques and Japanese ingredients.
– The chef compares the taste of the clams to hominosu, which is different from other clams in Japan and Mexico.
– The chef recommends trying the recipe at home.