野村友里 春夏秋冬 おいしい手帖|ハマグリの茶碗蒸し、さよりの手毬寿司 | ページ 2 | カーサ ブルータス Casa BRUTUS

野村友里 春夏秋冬 おいしい手帖|ハマグリの茶碗蒸し、さよりの手毬寿司

本誌連載、人気フードディレクター・野村友里さんの『春夏秋冬 おいしい手帖』と連動した動画です。旬の食材を使った母親から受け継いだ和食のレシピをアーカイブしていきます。

Recipe for Yayoi(March): Egg pudding with clam , Halfbeak petite sushi ball

The weather is warming up lately, and early spring is my favorite season of the year. Halfbeak and Hamaguri clam are now in season. Halfbeak is a light white fish, and goes well marinated with konbu or vinegared. This time I wanted to introduce “Natane-ae” which is a traditional way to marinate white fish with boiled egg yolk, which pleases the eye as the dish looks like spring yellow flowers have bloomed. The top and bottom shells of the Hamaguri only matches itself, so in the Heian period it was used to play “Kai-awase”, which is like a puzzle to find the other half. It is also served as a special dish for girl’s hina –doll day, as a symbol of finding your best partner. Hamaguri soup is popular, but this time I want to introduce egg pudding made from Hamaguri broth and taste a bit of Japanese tradition.

Hamaguri egg pudding (4 servings)

Hamaguri (sand removed ) 12

(Egg mixture for pudding)
Egg 3
Broth (from Bonito flake and Konbu seaweed) 500ml
Salt
Light soy sauce 1/2 teaspoon
Mirin rice wine 1 tablespoon
Sake 1 tablespoon
Mitsuba trefoil herb


Petite sushi ball (6 servings)
Halfbeak spring marinated, malt pickled broccollini


(vinegar sauce)
Rice vinegar 60ml
Sugar 1 1/2 tablespoon
Salt 5g

Halfbeak 3
Organic salt
Dried Konbu seaweed (cut in the size of the fish fillet)
Boiled egg yolk 1

Broccollini 1 bundle
Salt malted rice 1 table spoon
Salt
Konbu 3cm square
Red pepper (without seed) 1

Method

1. Rinse the clams thoroughly, scraping the shells against each other. In a pan put in the clam, sake, and half the broth. Put a lid and heat until clam shell opens. Strain broth and leave to cool.

2. In a bowl mix eggs, broth from 1, add the remaining of the bonito and konbu broth, salt, soy, and strain.

3. Part the leaf and stem of the mitsuba, cut stem in 5mm slices.

4. In a heat proof dish, put clams, add egg mixture from 2, and steam in strong heat for 10 minutes. When done, add mitsuba on top of pudding.


【Petite sushi ball】
1. To make konbu sandwiched halfbeak, fillet and take out belly bone. Sprinkle salt on the sheet of konbu and lay the fillet, lightly salt evenly. Put the other konbu on top to sandwich the fish, wrap in plastic and leave in fridge for 1-2hours.

2. To make pickled brocollini, hard-boil broccollini in salt water after cutting off the hard stem. Put in strainer and squeeze water from broccollini. Add salt malt and salt, mix well, add konbu and red pepper, put some weight and leave for 1 hour to pickle.

3. To make sushi rice, heat up vinegar sauce in pan and add sugar. Leave to cool. Sprinkle vinegar sauce to cooked rice and stir lightly while cooling with a fan. Make 3cm round balls.

4. Cut plastic wrap in two 10cm squares

5. Slice halfbeak from 1 into small pieces and marinate with pureed boiled egg yolk. Lay plastic from 4 and put halfbeak, then rice ball from 3, and make a round sushi ball. Shape pickled broccollini the same way.

Yuri Nomura

Food coordinator. She runs "eatrip", a company that organise food events and caterings. http://www.babajiji.com

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