【中華スープの基本】「鯛の上湯スープがけ」の作り方│ミシュランビブグルマン掲載店『酒中花 空心』大澤シェフ

【中華スープの基本】「鯛の上湯スープがけ」の作り方│ミシュランビブグルマン掲載店『酒中花 空心』大澤シェフ

Hello, I’m Osawa from Shuchuka Kushin. Today, I’d like to show you an easy recipe for sea bream in Chinese soup. First, I’ll show you the easiest way to make the soup for this recipe. Here, we have ground pork and ground chicken. We’ll put these in a pot. And here, we’re going to add water. To avoid lumps, do not add it all at once, and add it in several times. Mix it like this to also avoid lumps. Now, we’re going to put this on the heat. Here, we’ll add some ginger peels to remove the smell. And cut off the head of the scallion. Now let’s turn the heat on. Keep the heat high until it starts to boil. Keep stirring until the water starts to boil, as the meat may get burned on high heat. In the meantime, we can work on preparing mizuna (potherb mustard). Cut down the root of it. And cut it into bite-sized pieces. Rinse it quickly and drain the water. Next, we have okoge (scorched rice) for Chinese cuisines. It’s the one that has been deep-fried in about 190℃. If you can’t have one, you can use something with a hard texture like okaki or fried wonton skins instead. Here is the sea bream sashimi we will use today. I think it’s great with any kinds of white fish like flounder, flatfish, and sea bass. Slice it like for sashimi. This will be served with hot soup on top, so it’s better to slice it a little thicker so that the inside will be half-cooked and tasty. There it is. Next, we’ll cut the scallion. Cut it into small pieces. Cut it from one end to the other without cutting all the way to the bottom, and then do the same from the backside so that you can chop it up without scattering them. That’s how it’s done. Now let’s go back to the soup. It’s only boiling lightly at the moment. Once it started to boil, you don’t really have to touch it. Just stir it once from the bottom to raise it up. Just keep it boiling like that. Since we’re not using anything like bones from chicken or pork, there is no need to cook it long for like hours. 30 minutes is just enough to make a delicious soup. So I think it’s quite easy to make it at home too. Okay, so here is the soup after cooking for about 30 minutes and filtering. It’s a very simple and delicious soup with a deep and clear flavor. This time, we will use 800cc from it. And here, we’ll some salt. About 2 tsp for 800cc. And 1.5 tsp of sugar. And just a dash of Japanese dark soy sauce for flavoring. Lastly, add 50cc of shaoxingjiu (Chinese alcohol) The soup itself is just great as is, so the seasoning is very simple. That’s already a very tasty soup. Just let the alcohol in the shaoxingjiu burn off a bit. That’s it for the soup. Now, prepare a pre-warmed plate. Put the mizuna we cut earlier. And the sea bream. Then the pieces of scallion as well. Now, top it with the okoge as an accent texture. Next with sliced ginger. And then, sprinkle some pepper. Lastly, with just a drop of sesame oil. Just only add a drop of it, or else the flavor will be too strong. Then, we usually take this to the table and pour the hot soup on it in front of the customers. As we want to keep the soup hot, we also need to prepare a pre-warmed pot. So let’s put the soup in the pot. Now, you can bring this in front of your family and pour the soup in front of them. Please eat it while the fish is still half-cooked.

今回は、大阪西区に店を構える4年連続ミシュランビブグルマン掲載店「酒中花 空心」大澤シェフに家庭で簡単に作れる中国料理をテーマに、『鯛の上湯スープがけ』を紹介して頂きました。

中華料理のベースとなる本格的中華スープの作り方から丁寧に教えて頂きます。
このスープがあれば、さまざまな中華料理のレベルがグッと上がります！
是非、ご家庭でお試し下さい。

◇分量
鯛（刺身用） 　1冊
水菜 　　　　　1束
白葱 　　　　　少々
おこげ 　　　　　少々
鶏ミンチ 　　　500g
豚ミンチ 　　　500g
水 　　　　　　　3L
白葱の青い部分 　適量
生姜 　　　　　適量

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大阪市西区新町 1-21-2
　地下鉄 四ツ橋線 四ツ橋駅2号出口 徒歩約5分
　地下鉄 長堀鶴見緑地線 西大橋駅2号出口 徒歩約5分

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