秋に食べたい絶品料理！きのこと鮎の香りが画面越しに伝わってくる「鮎ご飯」｜ 瓢亭 京都 南禅寺畔 日比谷店｜【京料理】【日本料理アカデミー】【ズバリ、日本料理】

秋に食べたい絶品料理！きのこと鮎の香りが画面越しに伝わってくる「鮎ご飯」｜ 瓢亭 京都 南禅寺畔 日比谷店｜【京料理】【日本料理アカデミー】【ズバリ、日本料理】

I’m Yoshihiro Takahashi, the 15th head of Nanzenji Hyotei in Hibiya. Today, I would like to make rice with ayu (sweetfish). So this is ayu, the sweetfish. It’s a little slimy at first, so we wash it just enough to get rid of the slime. If it’s too slimy to begin with, you can put some salt on it and wash it. Drain it a little and then we can grill it. Sprinkle a little salt on it to make it grill nicer. It will be too salty so just a little is fine. Put them on the pan to cook them. Of course, you can use a grill, but we want to make sure that it doesn’t burn, so if you’re not comfortable adjusting the heat, you can use a pan instead. Set the heat to about medium. To raise the temperature gradually, it’s better to turn on the stove after putting the pan on it. We’re going to add maitake mushrooms to the ayu. First, remove the bottom part of the mushrooms. And break them up into pieces that are easy to cook. Cam: Is it better to do it by hand than with a knife? N Chef: Yes. If you use a knife, it will cut too cleanly. So break it up by hand and we cook it together like this. Ayu will release some oil by melting fat, so be patient and grill them slowly. You can put an otoshibuta (cover) on the food to make it easier to cook all over. Keep cooking slowly like this. In the meantime, let’s prepare the ginger. There are many ways to cut ginger, such as shredding or slicing, but this time, we’re going to dice it. If you cut it too fine, you will lose the flavor of the ginger. So dice it to just the right size where it’s not too small. Cutting it this way will make the ginger mix well with the rice, so that’s the reason why we’re dicing it today. Fresh ginger tastes better when it’s not cut too small. However, if the ginger is old, I think it’s better to cut it a little finely. We’re using maitake mushrooms as they’re in season during this early fall. You can use other kinds of mushrooms or something else like mukago propagules which have a nice aroma. Now you can see that the ayu have released the fat, so let’s turn it over. Ayu has quite a lot of water in it, so it’s better to cook it slowly. Cooking it slowly will allow its fat to come out and make it easier to cook. Turn it over several times to make sure it’s cooked all the way through. Especially with this round shape and a flat pan, it’s difficult to cook the sides. This time, we will use this iron pot to cook rice. There are many kinds of pots you can use to cook rice such as an earthenware pot or an iron pot like this one. These allow the rice to cook on the inside, which makes it very tasty. In the case of iron pots, it takes about 10 minutes to cook after it boils. Earthenware takes a little more time to warm up, so you need 10 minutes after boiling and another 10 minutes off the heat to let it steam. If we use this pot, it will only take about 15 minutes to cook it through. While the rice is already good at this point, steaming it off the heat will make it even better. Before cooking the rice, wash it with water, drain it in a colander, and let it sit for about 15 minutes. Use roughly 110% of dashi for every 2 cups of rice. Here we already have the rice washed and soaked. We added a little dark sauce instead of light soy sauce to not make it too strong. So you can adjust the rest using salt. Today, we used the second brewing dashi instead of the first brewing as it would be too strong. Now we put this in the pot. Take out the mushrooms first. We’ll cook the ayu a little more. Once the ayu has become fragrant with less water remaining, it’s ready to take out. Now we’re taking the head, bones, and fins apart. The dorsal fin and the ventral fin tend to remain in the mouth when you eat. First, remove all of these fins. And now the bones in between. The middle bone here is often missed out. We slowly pull it out like this. There will always be some part of the meat sticking to the bones, and you can remove it if so. You can make a tasty dashi out of these heads and fins, so we’re going to cook them with the rice today. If the guts come out of the fish, make sure to put them back in so the rice will be much more delicious. This bitter taste is what makes ayu so delicious. Now wrap the head, fins, and bones like this. We’ll cook them together with the rice as a dashi. First, put this on the rice like this. Then, arrange the ayu and we can cook this together. Put the ginger we prepared earlier. We diced the ginger as it matches better with rice today. Now we put this on the heat. This time, we’ll put the maitake after the rice is cooked. That way, the flavor and aroma will remain. But you can of course cook them together if you want. Break up the maitake by hand to the size it’s easier to mix. Take out the dashi base and put the maitake mushrooms instead. Now let it steam for a while. We could have all the ayu mixed together, but I decided to leave one out. I’m going to put this on top of the rice after serving it in a bowl. This is especially delicious if the ayu is with roe, as each piece of the roe combines nicely with rice. You can break the ayu and mix it with the rice, and the ginger will also be mixed. Serve it in a bowl. And put some maitake mushrooms, as well as the ayu on top and that would be perfect. Now it’s ready to eat. Chef: How do you like it freshly cooked? Staff: It has a nice strong aroma of ayu and maitake mushrooms, and the bitterness of the ayu is so tasty. Chef: Yeah, the guts are what makes ayu so nice. Chef: Can you feel the pieces of ginger? Staff: Yeah, it comes right after. Chef: There’s that ayu needs to be cooked well to get a nice aroma. Chef: Maitake also smells better when they are roasted. Staff: I can feel the aroma of maitake. Staff: Thank you very much for the meal! The Japanese Cuisine Academy has established a Tokyo Steering Committee with about 30 members in Tokyo and the Kanto region, and promotes activities in cooperation with universities and other educational institutions, businesses, and government agencies. We have been holding our own cooking workshops as well as participating in the Edo Tokyo Kirari Project. With the lifting of the COVID restrictions, we will be resuming our activities and hosting events and study groups. Please see the video description for more details.

日本料理アカデミー×料理王国　連載企画「ズバリ、日本料理」第10回！
「京都 南禅寺畔 瓢亭」十五代目、髙橋 義弘氏、登場です。
長年変わらずに提供し続けている「瓢亭」の旬の味「鮎ごはん」を紹介していただきました。

料理王国が運営する、「プロの料理人から、美味しい料理を作る知識やコツが学べる料理専門チャンネル」

京都で450年もの歴史を刻む「瓢亭」の十五代目、髙橋氏が、東京ミッドタウン日比谷に2018年にオープンさせた「京都 南禅寺畔 瓢亭 日比谷店」で2つのお料理を紹介。こちらのお料理は「料理王国10月号」（2023年9月6日発売）に掲載されています。

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★チャプター
0:00 オープニング
0:15 鮎の下処理
1:05 マイタケの下処理
1:19 鮎とマイタケを焼く
3:01 ご飯を炊く
7:26 試食
8:44 店舗紹介

■使用食材
鮎　3匹
塩 適量

舞茸　一株・生姜　一本

お米　二合・お出汁（お米の一割りまし）・濃口醤油　適量・塩　適量

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・翡翠茄子と太刀魚の枝豆餡｜瓢亭

• 鯛のあら焚き【前編】｜嵐山熊彦　

• 鯛のあら焚き【後編】｜嵐山熊彦　

◇京都 南禅寺畔 瓢亭 日比谷店

日比谷店

〒100-0006 東京都千代田区有楽町１丁目１−２ 東京ミッドタウン日比谷 ３F
↓Google Map↓
https://goo.gl/maps/Dj9YjphVAVSXDPZWA
営業時間　
昼：12:00～15:00（L.O.13:30）
夜：17:30～21:00（L.O.18:30）
休日：第1・第3火、水休

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