Another Japanese style vegetable dish made using the dashi stock used to make the dishes in this post.
カボチャは良く洗い、皮は残しつつ石突きと種をとって少し大きめに切り、ボウルに入れて上から砂糖少々と一つまみの塩を振り、ラップをして冷蔵庫に数時間入れておきます。途中で一度混ぜますが、これによりカボチャから水分が抜け、味が凝縮されます。
Washed the pumpkin well, removed the stem and the seeds, then cut it up into fairly large chunks with the skin on. Placed in a bowl, sprinkled a few spoonfuls of sugar and a pinch of salt - then covered with a plastic wrap and placed in the refrigerator for a few hours, tossing once. This extracts moisture from the pumpkin and condenses the flavor within the flesh.
冷蔵庫から出したカボチャを深鍋に移し、半分ぐらい浸るまで出汁を注ぎ、火にかけて中火で沸騰させます。沸騰したら弱火にし、醤油、酒、みりんを2:1:1ぐらいの比率で合わせたものを少量加え、実を崩さぬように軽く混ぜたらカボチャが崩れない程度に柔らかくなるまで煮ます。火を落として冷まし、30分ほど置いて味をさらに染みこませたら出来上がり。
Took the pumpkins out of the refrigerator and put them in a pan with some depth. Added enough dashi so the pumpkins are halfway immersed, then brought to a boil with medium heat. Once boiling, reduced the heat to a simmer and added a mix of soy sauce, sake, and mirin (ratio = 2:1:1) to season, gave it a gentle stir, then cooked until the pumpkins became tender, but not quite falling apart. Removed from the heat to let it cool for about half an hour (which allows the flavors to permeate) before serving.
No comments:
Post a Comment