野村友里 春夏秋冬 おいしい手帖|鰤しゃぶ | 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|鰤しゃぶ

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。毎月、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。

Yellowtail Shabu-shabu

In winter fish becomes fatty and tasty and yellowtail is one of my favorites that I look forward to during the season. Winter yellowtail is fresh and in season around December to February when the temperature drops. It has been a routine at my house to cook yellowtail for New Year’s traditional soup dish. Yellowtail is popular grilled with teriyaki sauce or cooked in soup with daikon radish, but the fatty kind in winter I’d truly recommend as shabu-shabu. It is a very simple hot pot cooked in kombu-broth with grated and sliced daikon, seasoned with Japanese black pepper and dipped in ponzu citrus soy sauce to your liking. As a finale to end the perfect meal, how about pouring the tasty soup over grilled rice ball?

Tips of the month: Swiftly dip the yellowtail in kombu-broth with daikon radish so it is not well done. Adding ginger taste miso to the rice-ball soup makes it taste special.

Yellowtail shabu-shabu (appropriate portion)

Yellowtail (thinly sliced sashimi)
Daikon radish 1
Yuzu citrus peel (shredded) 1/2
Kombu-broth
Sake

【home made ponzu-citrus soy sauce】
Soy sauce 150ml
Sake ( heated to make non-alcoholic) 2 tablespoons
Squeezed yuzu juice 100ml
Kombu 5cm square sheet
Bonito flake 5g

【Grilled rice-ball】
Rice ball
Miso
Ginger (minced)
Mirin sweet sake
Mitsuba trefoil herb
Salt

Method

1. Mix all ingredients to make ponzu, leave for one night, then strain. To make more sour add lemon juice or vinegar, to make milder add mirin.

2. Mix miso, ginger, and mirin to make paste, spread on rice ball. Grill in an oven toaster or fish grill till lightly toasted.

3. Grate half of the daikon, and thinly slice the rest with a peeler.

4. In a pan, boil kombu- broth, add 20% amount of sake, 3 and yuzu peel. Dip yellowtail in boiling broth and when cooked eat with daikon and ponzu.

5. Put 2 in a bowl, top with a slice of yellowtail, add mitsuba, and pour 4 over the rice ball and sprinkle some salt.

Sweet of the month: Buckwheat Bolo cookie
Bolo is a kind of cookie which originated from Portugal around 1570. It is usually made with flour but this recipe is made with buckwheat which adds more flavor and texture.

Yuri Nomura

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