京料理道楽14代目が作る『茶わん蒸し』【ハモ】【海老】【百合根】【銀杏】 [ENG sub]
This is Masajirou’s Traditional Kyoto Cuisine. Today I would like to make chawanmushi. In Douraku, the ratio of soup stock and egg is 5 to 1. If you make it at home, this ratio makes it difficult to become hard. Therefore, I think the appropriate ratio is 4 to 1 or 4.5 to 1. First, add a little seaweed salt (0.4g) to the soup stock. Salt sink to the bottom easily so mix and dissolve it well. Add 2.5g of light soy sauce. Next, add 1.8g of mirin(sweet sake), which is also mixed well with soup stock. Add 50g of egg. Strain with a filter to make it smooth. If you do so, the egg mixture becomes very smooth. The egg mixture of chawanmushi is done. Now, let’s put the ingredients in the bowl. First, add the unseasoned grilled eel and pickled conger eel. Add the prawns that have been boiled. A boiled lily bulb. Also put it inside. Next is ginkgo nuts. If you peel off the shell and scrape it with hot water, a beautiful natural green color will appear. Add it into the bowl too. After removing the shell, boil it in a pot and scrape it with a gold draining spoon. The skin of the ginkgo nut will come off easily. I think it’s enough to boil it for about 4 to 5 minutes. Now, pour the egg mixture into the bowl which already has ingredients in. I think it’s good to just cover the ingredients and you can still see them. And this one too. If there are bubbles on the surface, you can use a kitchen torch to clear the bubbles. I am going to put the chawanmushi into the steamer. First, once the steamer is ready, put the bowls into the steamer. Then hang a towel on it to prevent water drops from falling. When the steam rises, reduce the heat to low for 3 or 4 minutes. Steam until the surface becomes hard. It has been 4 minutes now, so check if the surface has become hard. If the surface has become a little bit hard like this, steam it at low heat for a while until it becomes harder. Put a towel on it again, open the lid a little, close it, and steam it. About checking whether the surface has become hard or not, Although It has been already steamed for 4 minutes, it depends on the size of the steamer, also depending on the heat and the amount of chawanmushi. Check it once in about 3 minutes, and if it doesn’t seem to solidify, try again. It takes a minute or two to check again. Twenty minutes have passed and the chawanmushi is done. It looks like this. It’s a fluffy state that is just barely solidified. I am going to make a sauce called “Kuzudamari” and add to the chawanmushi. Serve grated ginger on top. It is completed. The Japanese steamed egg is ready, so I am going to try it. Let’s eat! This Japanese steamed egg is delicious even if you eat it chilled in the summer. You can use ingredients such as potatoes, edamame, pumpkin. Cut them into small pieces and use them as ingredients. After steamed, let it cool down. I think it’s a good idea to add some “Kuzudamari”. I am going to taste it. First, the prawn. Prawn is a standard ingredient of Japanese steamed egg. Why does it fit so well? Then, the pickled conger eel. This is also really delicious. I also think it’s a good idea to add grilled sea eel or kabayaki eel. About gingko nuts, Ginkgo nuts and lily bulbs are the standard ingredients to make steamed fish with turnips too. You can always put them in Japanese steamed egg as well. Lily bulb is really delicious. It is especially good together with the taste of egg. The Japanese steamed egg in the Edo period was not made by adding egg mixture in this way. They grated chestnuts and ginkgo nuts, mixed into grated Japanese yam and tofu, put into a bowl and steamed it. In some cases, when they made chawanmushi, they added whale meat or crabmeat sticks in a bowl without adding egg mixture. Today I have introduced how to make Japanese steamed egg. Thank you for the meal. It is the bowl I used today which is nested bowls set. There is a golden one inside like this. This is a copy of Ninsei Nonomura’s Ryobun tea bowl, which is Kyo Pottery.
#kyotodouraku #washoku #Japanesefood #KyotoCuisine #dashi
#お弁当 #晩ごはん #おかずレシピ #おばんざい #まかないレシピ
#料理人のレシピ #料理の盛付け #料理と食器 #和食のレシピ
#季節のごはん #日本料理 #京都料亭 #京料理道楽 #飯田知史
Please turn on the English subtitles if needed.
京料理道楽の14代目政治郎、飯田知史と申します。
江戸時代から代々受け継がれた料理や器、美意識や感性などをお届けいたします。何卒宜しくお頼み申し上げます。
本日は茶碗蒸しを作って参ります。
真昆布と鰹節でひくほんまもんのお出汁 前編
真昆布と鰹節でひくほんまもんのお出汁 後編
Hello, everyone.
My name is Satoshi Iida, the 14th Masajirou of Kyoto Cuisine Douraku.
An article was introduced at the site of Shimasakon.
Douraku was founded 390 years ago in the Kanei era (1624-1645), and I am the 14th generation master.
Today I am going to make chawanmushi(Japanese steamed egg).
How to make soup stock by Makonbu(dried kelp) and Katsuobushi (dried bonito flakes)! Part 1
How to make soup stock by Makonbu(dried kelp) and Katsuobushi (dried bonito flakes)! Part 2