紅白なます / Kohaku-namasu

「Traditional Japanese food is collectively known as washoku.
We are glad if you know simple washoku recipe on this blog and you try it.」

お節の定番のひとつ。
One of the standard of Japanese New Year's dish.

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*材料

大根　150ｇ
ニンジン　15ｇ
酢　大さじ３
塩　小さじ１強（大根用）、小さじ1/2弱（ニンジン用）、ひとつまみ（調味液）
砂糖　大さじ２
薄口醤油　小さじ１

*ingredients

5 1/4 oz giant white radish
1/2 oz carrot
1 Tsp salt for giant white radish
1/2 Tsp salt for carrot
＜A＞
Pinch salt for seasoning liquid
3 Tbsp vinegar
2 Tbsp sugar
1 Tsp light soy sauce

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*作り方 / directions

1.大根、ニンジンは千切りにし、それぞれ塩もみしてしばらく置く。
1.Peel the giant white radish and carrot, cut them into 1 1/2 inch thin juliennes.











Place the chopped giant white radish and carrot in a separete bowl, sprinkle salt and rub together.

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2.調味料を合わせる。味見をし、好みに合わせて調整する。
Place the ingredients of A in a mixing bowl, and stir.
Taste it and adjust to taste.

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3.大根、ニンジンはさっと洗って水気をしぼる。
Wash the giant white radish and carrot shortly, drain them.

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4.大根、ニンジンにそれぞれ調味液をかけて馴染ませる。
Mix the vegetables with the dressing separetely.
Let rest them for a while until the vegetables absorb the seasoning sufficiently.

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5.水分を切って、盛り付けて完了。
（このときの水分は、調味料なので、ドレッシングとしてサラダなどに使える）
Drain liquid, serve them on a plate.
*You can use this liaquid as a dresing for fresh salad.

たたきごぼう / Tataki-gobo(burdock roots that have been pounded and garnished with a sesame dressing)

「Traditional Japanese food is collectively known as washoku.
We are glad if you know simple washoku recipe on this blog and you try it.」

お節の定番のひとつ。
One of the standard of Japanese New Year's dish.

---

*材料

ごぼう
ごま
＜A＞
砂糖　大さじ1/2
薄口醤油　小さじ1
塩　少々
酢　大さじ1

*ingredients

3 1/2 oz burdock roots
sesame
＜A＞
1/2 Tbsp sugar
1 Tsp light soy sauce
1 Tbsp vineger
pinch salt

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*作り方 / directions

1.ごぼうは洗った後、切ってたたき、やわらかくなるまでゆでる。
After washing burdock roots, cut them into quater, and then cut them into 1 inch length.
Pound them and boil them until they get soft.

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2.熱い間に、Aをかけ、まぜる。
Before they get cool, place boild burdock roots and A, stir them.

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3.調味料が溶けた後、何回か時間を置いて混ぜると、よく味がしみる。
After seasonings are melt, let rest them for a while, stir again , rest them for a while, stir again, until the vegetables absorb the seasoning sufficiently.

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4.冷めたら、調味料を切る
When it gets cool, drain liquid.

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5.ゴマを和える。
Dress it with sesame.

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6.完成！
Finish!

あんかけかぶら蒸し / Steamed turnip with thick sauce.

「Traditional Japanese food is collectively known as washoku.
We are glad if you know simple washoku recipe on this blog and you try it.」

手の込んだ和食をシンプルプロセスで。
Complicated meal in simple way!

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*材料　2人分

＜かぶら蒸し＞



蕪　中１個
しいたけ　１個
小エビ　６匹（冷凍または生）
A　卵白　１個
A　塩　少々
A　片栗粉　大さじ３分の２

＜あん＞



めんつゆ　適宜
片栗粉　小さじ２
水　大さじ２

*ingredients (serves 2)

＜Steamed turnip＞



1 turnip (middle size)
1 shiitake mushroom
6 shrimps
A.white of an egg
A.small quantity of salt
A.2/3 potato starch

＜Thick sauce＞



Seasoning soy sauce
2 Tsps potato starch
2 Tbsps water

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*作り方 / directions

＜かぶら蒸し Steamed turnip＞

1.蕪はいちょう切りにし、皮をむく。
Peel and cut turnip into wedges.

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2.しいたけは６等分にする
Cut siitake mushroom into 6 equal parts.

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3.蕪と材料Aをブレンダーで、ふんわりさせる。
止めながら回すことで空気が入る。
Put turnip, A(ingredients) into blender.
Whip turnip and A until soft peaks form using blender.

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4.冷凍エビは水洗いし、しいたけとともに器に入れる。
Wash frozen shrimps.
Put shrimps and shiitake mushrooms into cups.

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5.その上にブレンダーにかけた蕪を流し込む。
Pure whipped trunip on 4.

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6.湯気の立った蒸し器に入れ、8分蒸す。
Transfer the cups to a preheated steamer, and steam over a high heat for 8 min.

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＜あん / thick sauce＞

1.めんつゆを火にかけ、沸騰してきたら水溶き片栗粉を少しずつ入れる。その時、鍋の中の液体を混ぜ続けること。
Place the seasoning soy sauce in a small pot, and bring to the boil.
When it begins to boil, turn down the heat to low and add the potato starch dissolved in the water to make a thick sauce.
After adding potato starch, Do not forget stiring liquid in the pot.

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2.泡を作らないように注意する。
Do not make air bubbles.

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3.液体が透き通ったら、かぶら蒸しにかけて完成。
When the liquid in the small pot becomes glossy,pour it over the turnip in cups.

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Steamed turnip with thick sauce, lightly-pickled turnip greens.