フランス料理店シェフが作る白菜鍋のレシピ、これを知ったらもう市販の鍋の素に戻れないらしいです。

フランス料理店シェフが作る白菜鍋のレシピ、これを知ったらもう市販の鍋の素に戻れないらしいです。

Hi, hello. Since it’s still a bit chilly, it’s the perfect season for hot pot. So today, I’ll be making a Pien Lo hot pot. I think the proper name is actually “Pien Lo,” right? Pien Lo is a Chinese term that refers to hot pot, after all. There’s some mystery surrounding Pien Lo, but my understanding is that it’s a simple dish where you simmer napa cabbage in shiitake broth and eat it with zha cai (Sichuan pickled mustard tuber). Can also add chicken or pork based on your preference—it’s a very straightforward hot pot. Typically, you’d adjust the cooking time depending on whether you’re using the core or the leafy parts of the napa cabbage, but since this is a hot pot, I’ll just cook them together. Try to cut the cabbage into bite-sized pieces that are easy to eat. Next up, the dried shiitake mushrooms, which form the backbone of this hot pot’s flavor. I usually soak them in water at about 20 times their weight, but you can adjust this to your preference. You can eyeball it and just add enough water to submerge them, or if you prefer a milder broth, use a generous amount of water. Since these are whole dried shiitake, I soaked them overnight. If you’re short on time and want to rehydrate them in 2–3 hours, go for pre-sliced dried shiitake instead. For this batch, I rehydrated about 10–12 shiitake mushrooms. I’ll chop them up and use them as part of the ingredients. Now, the long-awaited zha cai. Really can’t talk about Pien Lo without it. For this amount, I’m using an entire jar. But honestly, the more zha cai, the better—at least in my opinion. If I’m being greedy, I think I could’ve added another jar. That said, the standard amount—something safe and balanced—would probably be one jar. Next, a generous amount of ginger. I cut it thick so you can enjoy its crunch and really feel its warming effect. I’d say this is about 50g of ginger. Now, I’ll get the pot ready and pack in the napa cabbage as tightly as possible. From my experience, Pien Lo tastes best when you really fill the pot to the brim with ingredients. I’m adding about 400cc of the shiitake soaking liquid. Since the napa cabbage releases a lot of moisture, it’s best not to add too much liquid at the beginning. Then, just a pinch of salt. This will help bring out the umami of the napa cabbage. Now, I’ll add the chopped shiitake mushrooms, cover the pot, and let it cook. Medium heat for about 5 to 10 minutes should do the trick. Once that’s done, I’ll open the lid and add the zha cai. I personally prefer it when there isn’t too much liquid floating around it feels just right like this. As for the pork, I like to let it steam gently in the rising heat, rather than having it directly submerged in the broth. Now, I’ll open the lid again and drizzle in plenty of sesame oil. Then, I’ll cover it again for just a bit longer. At this point, the pork should be about halfway cooked, so I’ll break it up a bit. The key here is to avoid having the pork directly in the broth. Instead, you want to let the fat slowly render into the soup while keeping the meat tender. Just keeping this in mind can really change the final texture and flavor. I’ll push the pork to the side and use the open space to simmer the glass noodles in the broth so they absorb the flavors. Ahh, hooooot!! Damn, that’s good. Maybe I’ll add a bit of soy sauce… I threw in a small splash of soy sauce as a little twist, though I don’t think it’s typically added. But honestly, it makes it even better. It also helps the glass noodles soak up more flavor, making the dish even more addictive. Alright, we’re almost done! Now, I’ll make a dipping sauce for serving. Just chili peppers, sesame oil, and a bit of broth from the pot. This is an absolute game-changer—highly recommended. The spice level is totally up to you. If you like it hot, don’t hold back on the chili. Alright, time to plate up! Well, I don’t have a fancy serving dish, so I’ll just go with this. Itadakimasu! Delicious. Absolutely incredible. Pure satisfaction. This is insanely good. Like, shockingly good. I can’t believe napa cabbage can taste this good. Seriously, this is amazing. Even though I cooked it in a short amount of time, the flavors have really soaked in. I mean, it’s basically just dried shiitake broth. Incredible. (For the second time.) I never knew zha cai was this delicious. The glass noodles are incredible!! I used a lot of ginger this time, and it really brings out a distinct character. The gentle umami from the shiitake broth combined with the punch of ginger—such a great combo. Is this aroma coming from the zha cai? It pairs ridiculously well with the shiitake broth. The flavor is delicate, but the umami is deep and powerful. And that dipping sauce I made for myself? The chili powder and sesame oil? Absolutely next-level. Definitely want to have this sauce on the side. Ginger… the moment you bite into it… your whole body warms up instantly. Amazing. So, so good. And that’s my take on Pien Lo. Hope you found this helpful—give it a try if you’d like! If you load it up with zha cai, it turns out absolutely delicious. I’ll see you in the next video! Bye! A chef’s creation, the ‘golden ratio’ cheesecake, sold out instantly on crowdfunding! Now available and receiving rave reviews! Check out the details in the link’s description.

フレンチのシェフが探求する鍋料理『ピェンロー』編。
個人的には生姜をしっかりと効かせるのと、ザーサイは必須、あとは豚バラは蒸すイメージで柔らかく火を通す、っていうのがポイントです。
簡単に作れて身体の芯から温まります、最近寒いんでぜひ参考に作ってみて下さい！

●材料(3〜4人前)
白菜　　　　　　　　1/4玉
干し椎茸　　　　　　10〜12個
搾菜　　　　　　　　1〜2瓶
生姜　　　　　　　　約50g
豚バラ肉（スライス）　400〜600g
春雨　　　　　　　　1〜2袋
ごま油　　　　　　　適量

昆布　　　　　　　　適量
椎茸の戻し汁　　　　約400cc
醤油　　　　　　　　お好み

【タレ】
唐辛子・ごま油・塩　各適量

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