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HOME > 英語で作ろう!本格和食〜Japanese Recipes〜 > 春野菜のお浸しの作り方

英語で作ろう!本格和食〜Japanese Recipes〜

外国人の友人に和食を教えてあげたい! でも、こんなとき英語でどう言えばいいの? まずは自分で英語を見ながら和食を作ってみましょう! お料理に必要な単語や言い回しがきっと身に付くはずです。

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Vol. 13
Boiled Spring Vegetables Dipped in Sauce (Ohitashi)
春野菜のお浸しの作り方

 Spring vegetables each have different aromas and textures and it all tastes good individually.

 But if you combine several kinds of spring vegetables, you can enjoy a variety of tastes from these lightly colored spring vegetables and it becomes a very rich dish.

 The best way to enjoy the aroma, I think, is to make an Ohitashi.


Ingredients

- Appropriate amount of bamboo shoots, fuki (Japanese butterbur), kogomi (ostrich fern), urui (hosta montana), seri (Japanese parsley), warabi (pteridium aquilinum), nemitsuba (Japanese honeywort with roots)
- Proportion of 8 to 1 to 1 of bonito stock (katsuo dashi,) light-colored soy sauce and mirin
- Kinome sprouts to taste


Preparation

1. Prepare the spring vegetables

 For this recipe, we will use kogomi, urui, seri, bamboo shoots and fuki. Other than these vegetables, the dish, of course, will be delicious by adding nemitsuba, warabi or fukinotou (butterbur sprouts) prepared individually.

Kogomi is the easiest edible wild plant to prepare since it doesn’t have much bitterness and can be eaten by just boiling it. It has a delicate aroma and a rather slimy texture. Cut off the hard part of the stem and then cut in half. Boil briefly in salted water.

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Urui also called “gibooshi” is like kogomi, an edible wild plant easy to eat. It has sweetness and slimy texture like wakegi (green onion). You can find cultivated ones at supermarkets recently, which has less bitterness and easy to eat. Take off the outer leaves and boil briefly in salted water from the stem first.

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Seri is well-known as one of the seven spring herbs and is perhaps the most easiest of the edible wild plant to find in supermarkets. The aroma and texture of seri is delicate and you need to be careful not to over boil. Just boil briefly in salted water and immediately rinse with cold water and allow the vegetable to cool.

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Cut the boiled bamboo shoots into bite-size pieces.

Boil the fuki and remove the threads and cut into 3cm lengths. You can also cut it diagonally to make it look better.

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2. Remove excess water and dip in the sauce

 Squeeze seri and urui and cut into 3 cm lengths. It is important to squeeze the vegetables again after cutting it then put it in a container. Next, remove excess water from kogomi and fuki gently with a towel, as these vegetables cannot be squeezed.

 After all the spring vegetables are prepared, place them in a container and cover with the ohitashi sauce and leave for several hours. The best time to eat would be from after 2 to 3 hours until the next day.

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 Sprinkle the kinome sprouts on top to taste. Once you eat, you will experience a variety of textures and aromas of the vegetables making this ohitashi a very rich dish.

(レシピ・写真: 冨田唯介 英訳: 中西 直)


日本語の詳しいレシピは「白ごはん.com」をご覧ください。

【次回のレシピ】

今月紹介した“春野菜のお浸し”と、ベーシックな具材を数種類合わせて、今の季節にしか食べられない、春らしい「ちらし寿司」をご紹介します。お楽しみに!
次回のレシピ



冨田 唯介 (とみた・ただすけ)

料理愛好家。茶懐石を扱う日本料理店での料理人の経験を活かし、“家庭で作る、贅沢な素食”をコンセプトとした人気レシピサイト『白ごはん.com』を運営中。現在は愛知県在住で、サラリーマンをしながら“贅沢な素食”を伝える活動しつつ、大好きな家族に腕をふるう日々。


人気サイト『白ごはん.com』が本になりました!
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