vol.11 簡単&手抜きリゾット タコとアボカドと豆乳 | かぶの葉と鶏ひき肉のおだんごトマトスープ | かぶの簡単ピクルス | 乳製品を使わないおもてなしレシピ

vol.11 簡単&手抜きリゾット タコとアボカドと豆乳 | かぶの葉と鶏ひき肉のおだんごトマトスープ | かぶの簡単ピクルス | 乳製品を使わないおもてなしレシピ

“Quick Pickled Turnips” Today, we’re making risotto, quick pickled turnips as a side dish, and tomato soup using leftover turnip greens. We’ll start with the pickles. Cut the leaves off the turnips; the leaves will be used for the soup later. Slice the turnips into six wedges and peel them. The Difference Between Pickles and Sweet Vinegar Pickles Pickles are made for long-term storage. The main difference is that adding spices or herbs makes them pickles. Sweet vinegar pickles, on the other hand, contain more sugar and are slightly sweeter. What we’re making today is something in between—a quick pickle ready in 30 minutes to an hour. Today’s menu is Christmas-inspired. These recipes are designed with Christmas in mind. Assuming you’ll buy the chicken and cake to bring home, the dishes we’re preparing today will make a well-balanced Christmas menu. The color scheme of the dishes is also slightly inspired by Christmas. Adding red bell peppers to the pickles gives them a festive Christmas-like touch. For today’s pickling liquid, we won’t heat it. To minimize the amount of seasoning required, we’ll use a plastic bag. Add 1 teaspoon of salt to the bag. Add 2 tablespoons of sugar. At this stage, massage the turnips thoroughly. This will help the turnips release moisture and allow the sugar to dissolve completely. Continue massaging until the turnips become tender and water starts to come out. Add 3 tablespoons of vinegar, along with a small amount of bay leaf and cracked black pepper. Since this is a quick pickle, make a few small cuts in the bay leaf to release its aroma faster. The bay leaves also add a festive touch when plating the dish. Using your fingers, make 3–4 small cuts in the bay leaf to help release its aroma. Having bay leaves in the dish also creates a Christmas-like atmosphere when it’s served. Be careful not to cut the bay leaves too deeply, as they might break in half. The black pepper won’t release its aroma if left whole, so crush it coarsely. Wrap the black pepper in folded kitchen paper. Then, crush it using a jar or similar tool. That worked perfectly—it’s now coarsely crushed. Massage the bag gently to avoid crushing the bay leaves too much. (I forgot something important,) (but no one noticed, and I kept diligently tying the bag…) Finally, I realized what I had forgotten. Add as much red bell pepper as you like. This time, I used 1/4 of a large bell pepper. If you cut the bell pepper vertically, the pieces will be long. Cut them diagonally instead to make them about the same length. Untie the bag to add the bell pepper. Squeeze out the air, twist the bag tightly, and tie it again. After 30 minutes, the pickles will be lightly flavored. Ideally, let them marinate for over an hour. Double-bag the pickles to prevent leakage, and you’re done! “Turnip Leaf and Ground Chicken Meatball Tomato Soup” We’ll use the leftover turnip leaves from the pickles to make soup. Start by heating the canned tomatoes. Here’s why we do this first: Heating canned tomatoes reduces their acidity and makes them taste better. This time, we’re using diced tomatoes. For a soup serving four people, using a full can is a bit much, so we’ll use about half (200g). If you want to use the whole can, adjust by adding more water and seasonings. Add 600ml of water to the pot and bring it to a boil. High heat is fine until it boils. Although the chicken will add some flavor, it won’t be enough, so add 1 1/2 tablespoons of chicken bouillon granules. Feel free to adjust this amount to your taste. Adding a hint of sweetness enhances the flavor of tomatoes. We’ll use both mirin and sugar to add sweetness. Add 2 tablespoons of mirin. Then, add 2 teaspoons of sugar. Sweetness balances the acidity and adds depth to the flavor. Keep the pot on high heat until it boils, then reduce to medium-low to keep it simmering gently. Meanwhile, we’ll make meatballs using the turnip leaves. We’ll use the turnip leaves and ground chicken to make the meatballs. Roughly chop the turnip leaves into 5mm pieces. Reserve the tips of the leaves for garnish later. Transfer the rest to a bowl. Add 1/2 teaspoon of salt and massage the leaves to draw out moisture. Be sure to squeeze out as much moisture as possible. Let them sit for a while. Cut 1/4 of an onion into small pieces. Finely dice the onion—smaller pieces help the meatballs hold together better. Squeeze out the moisture from the salted turnip leaves. Once squeezed, discard the excess liquid. Add the chopped onion to the turnip leaves. Add 200g of ground chicken thigh and 1 tablespoon of potato starch. To avoid dirtying your hands, you can use a whisk to mix everything. Mix until it becomes sticky. It quickly becomes sticky and is ready. Use a spoon to shape the mixture into balls and drop them directly into the soup. Turn the heat to high temporarily, then shape and drop the meatballs into the soup. Once all the meatballs are in, reduce the heat to medium. Simmer for 5–6 minutes. As the liquid reduces, add a bit more water. The amount of liquid may vary depending on the size of the pot and the heat level. Taste as you go to adjust the amount of liquid to your preference. Give it a quick taste. And it’s done! “Soy Milk Risotto with Octopus and Avocado” Finely chop the onion. Risotto is ideally cooked al dente, with the rice slightly firm in the center, and it should be smooth without too much starch being released. While there is a traditional way to make risotto, today we’re taking a simpler approach. This time, we won’t use dairy. Butter and cheese add richness and are delicious, but considering we’ll have Christmas cake afterward, we’ll skip the dairy in this risotto. Still, we want some creaminess, so we’ll use soy milk and olive oil for a rich texture. First, sauté the onions. Heat about 2 tablespoons of olive oil. Sauté the onions over medium heat, being careful not to let them burn. Later, we’ll add octopus and mushrooms, but for now, chop the ingredients next to the pot as the onions cook. Traditionally, risotto is made by adding hot broth gradually, but we won’t do that today. Once the onions become translucent, add the rice. I feel risotto tastes better when eaten in small amounts, so for four servings, we’ll use 1.5 cups of rice. Coat the rice with oil. This prevents too much starch from being released when water is added later. Once the rice absorbs the oil, we should ideally add hot water, but for convenience, we’ll just add 700ml of water and turn up the heat. Add 2 teaspoons of chicken bouillon granules. If you prefer a stronger flavor, you can use 1 tablespoon instead. While waiting for the water to boil, slice the octopus. Cut the octopus into slices about 2mm thick. Larger pieces are visually appealing and add to the dish’s presentation. As the water starts to boil, reduce the heat to medium-low to maintain a gentle simmer. Set a timer for 15 minutes. Once the octopus is sliced, add it to the pot. This risotto is easy to make since you don’t need to wash the mushrooms, octopus, or rice beforehand. Slice the mushrooms to about 3mm thick. Add the mushrooms to the pot as well. For best results, alternate between high heat until boiling and medium-low heat to maintain a simmer. It’s better not to lower the temperature midway to prevent too much starch from being released. When it boils again, slightly reduce the heat and maintain a gentle simmer. If the liquid reduces too much during cooking, add more water as needed. Three minutes left on the timer. Since the liquid is running low, I’ve added a bit of water. Try not to stir too often; instead, gently flip the rice occasionally. 15 minutes are up. At the 15-minute mark, this is how much liquid should remain—just right. Turn up the heat briefly and add 200ml of soy milk. Once it starts simmering again, lower the heat to medium-low and add the avocado. Cut the avocado in half and scoop out the flesh with a spoon. Scoop it into bite-sized pieces. The varying sizes of the avocado pieces add to the flavor experience. Give the risotto a gentle stir. It’s best to cook until the rice still has a slight bite in the center. If the rice feels too firm, add water and continue cooking to your desired texture. Taste the dish, and if the flavor feels weak, adjust with a bit of salt. Done! Time to plate it up. Serve the pickled turnips in a blue-patterned dish. Place a bay leaf on top for a subtle Christmas touch. For the soup, we’ll use Shizuka Oikawa’s soup mugs. Sprinkle black pepper on top. Garnish with the reserved turnip leaves for color. The soy milk and avocado make this risotto creamy and satisfying. Top this dish with a grind of black pepper as well. Let’s eat! This turned out to be a festive Christmas meal. Let’s start with the soup. The turnip greens are crisp, and the tomato’s acidity is mellowed out. It’s rich, with no gamey taste from the meat—an absolutely delicious soup. And here’s the risotto, another Christmas recommendation. It’s simple to make—chop and add ingredients while cooking the rice. The combination of octopus, avocado, and mushrooms is so much fun. And the quick pickles are equally easy to prepare. With a different taste and texture, they’re a perfect palate cleanser. This menu makes full use of the turnips—a delightful meal. Of course, these recipes are great not just for Christmas. Thank you for the meal! We didn’t have a Christmas cake, but we did have a special treat. Seasonal steamed chestnut yokan from Takamatsuya in Osaki. It was recommended by Ariko, a food expert, editor, and writer who’s been a huge help to me. Production for this year has already ended, but it was packed with chestnuts and absolutely delicious. Listening to stories about buying a humidifier just for the plants, or plans for starting a balcony garden in spring, time passed peacefully during today’s staff meal. “Yoshino Hitoshi” “Doi Kojiro” “Oikawa Shizuka” “Chopstick Rest: Marie Sugihara” “Glass: Yoshiko Nitta” “Spoon: Yoshinori Nagashima” “Chopsticks: Ishikawa Shitsuhodo” “Chopstick Rest: Kazuo Toyomasu” “Teacup: Shindo Kobo” “Teapot: Keisuke Okazaki” “Tray: Karin Yamada” “Shimizu Naoko”

東京・水道橋にある「うつわ千鳥」です。
まかないを作って食べるだけの動画です。

00:23　カブの即席ピクルス
05:49 カブの葉団子のトマトスープ
11:45 タコとアボカドの豆乳リゾット
18:43　盛りつけます
20:08　いただきます
22:28　今日のうつわ紹介

◎料理に使用した材料はこちらです↓
よかったら作ってみてもらえると嬉しいです！

（すべて4人分）
＊タコとアボカドの豆乳リゾット
米　1.5合
茹でタコ　100ｇ
アボカド　1個
マッシュルーム　1パック（100ｇ）
玉ねぎ　1/2個
水　700cc
豆乳　200cc
オリーブオイル　大さじ2
鶏ガラスープ（顆粒）　小さじ2～大さじ1
塩　少々
コショウ　少々

＊カブの葉団子のトマトスープ
カブの葉　4個分
鶏ももひき肉　200ｇ
玉ねぎ　1/4個
片栗粉　大さじ1
カットトマト缶　200ｇ
水　600cc
みりん　大さじ2
鶏ガラスープ（顆粒）　大さじ1と1/2
砂糖　小さじ2
コショウ　少々
塩小さじ1/2　（塩もみ用）

＊カブの即席ピクルス
カブ　4個
パプリカ　1/4個
酢　大さじ3
砂糖　大さじ2
塩　小さじ1
黒コショウ　10粒
ローリエ　4枚

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