普茶料理・雲片【ASMR】 #shorts

普茶料理・雲片【ASMR】 #shorts

I pour water over dried shiitake mushrooms and let them sit—might there be weary vegetables sleeping in the pantry? This time, I want to shine a spotlight on them — this daikon has been waiting all along for its moment to shine. And finally, the day has come. If the core is too much, then let’s go with the peel — cut into fine julienne strips. Which vegetables you use is up to you. Even ones that seem tricky at first — once you peel back a layer, they might be more approachable than you think. Forgive me for leaving you like this for so long. Of course, fresh vegetables are always welcome. There’s no need to be picky — try anything and everything. You won’t know until you try. This time, I’m preparing Fucha cuisine. It’s called Unken. It’s a way of using vegetables thoughtfully, making sure nothing goes to waste — let’s take a page from the wisdom of our ancestors. With plenty of sesame oil, keep adding the vegetables one after another. Stir-fry, then pour in the shiitake water. Simmer until the vegetables become tender. Ah, the deep flavor of the vegetables. Season with salt, sake, mirin, and light soy sauce, then pour in the cornstarch slurry. The subtle thickness is soothing. Into the bowl — once again, the power of the vegetables. From here on, it doesn’t matter how much vegetable is left. Try cooking Unken!

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野菜を余さず大切に用いようと考えた先人の知恵に乾杯。　好みの野菜を油炒めし、味見をしながら整えていけばこの上無い汁物が生まれる。　汁気を抑えて作れば総菜としても有用。

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