中華スープの決定版　魚丸子湯ユイワンツータン(魚だんごのスープ)

中華スープの決定版　魚丸子湯ユイワンツータン(魚だんごのスープ)

This channel seeks to recreate the recipes from half a century ago of the pioneering culinary researcher Takeichi Hirata. The recipe that I’ll present to you today is one of my father’s Chinese food favorites: the Yúwánzitāng, which was listed among the first recipes in the book. Yúwánzitāng Today I will prepare Yúwánzitāng, fish meatball soup, according to the recipe on page 181 of the Cooking Notebook. Any white meat fish can be used, but today I’ll also use tilapia. I raise tilapia at home. Today I’ll use tilapia that I have previously filleted and frozen. I’ll cut green onion into small pieces. I’ve also collected it from my garden. Some have started to bloom, so I’ll remove the flowers first. I’ll cut them into small pieces. Thicker green onion can be used. I haven’t been able to get it, so I’ll use these finer onions. I’ll mash some fish. I’ll cut it into small pieces and I’ll crush it. For this video, we use freshly catched fish, green onion from my garden, and eggs from my chickens. It’s quite different from the presentation of other food channels. Rather, I’d say it resembles a survival channel. The recipe says to use half an egg, but since this egg is small I’ll use it whole. I’ll add salt, potato flour, and I’ll mix. Now it has become easier to buy Chinese condiments such as dòubǎnjiàng (fermented bean sauce) or tiánmiànjiàng (sweet bean sauce), as well as oyster sauce and shàoxìngjiǔ liqueur in Japan. However, half a century ago in Japan, Chinese meals had to be prepared with ingredients at hand: soy sauce, miso, mirin and sake. Therefore, the Chinese recipes of that time are very “Japanese”. I’ll boil the fish meatballs. The water has boiled. I’ll boil the fish meatballs. The recipe calls for making 18 pieces and boiling them. I’m transferring a rough amount of meatballs to the pot. I’ll do it like when I made the German soup. This will go to the pan. I’ll add a little sesame oil and fry the scallions. I’ll add the dashi broth. 1200cc. I’ll add salt, sake, soy sauce, and once it comes to a boil, I’ll add the fish meatballs. I’ll also add a little pepper at the end. Today I’ll use white pepper. I’ll turn off the stove and serve the soup. The yúwánzitāng is ready! See you in the next video.

食材は調味料以外の魚、卵、ネギ、すべて庭で採れた自家製。
美味しい中華スープを作りました。
昭和レシピチャンネルには中華料理のレシピもいろいろありますので中華のコース料理にぜひ挑戦してみてください。

魚の三枚おろしの方法

出し汁の取り方


ジャーマンスープ

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◆本動画内の音楽については、DOVA-SYNDROMEの許可を頂いております。
曲名/アーティスト名
おしゃれなカフェ/ Notzan ACT
OPサイズ版：君と中華街(ﾁｬｲﾅﾀｳﾝ) with 橋村姫,宮本旭/ Addpico
colorful cooking/ ゆうきわたる
Cooking Time/ MATSU

サムネイルの素材提供
中華文字　 PIXTA
中華模様の枠　イラストボックスさんのフリー素材ページ　https://www.illust-box.jp/

#白身魚の団子入り中華スープ