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HOME > 英語で作ろう!本格和食〜Japanese Recipes〜 > 春野菜を使ったちらし寿司の作り方

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. 14
Chirashizushi with Spring Vegetables
春野菜を使ったちらし寿司の作り方

 Chirashizushi (“scattered sushi”) is a dish with lots of various colorful toppings. You can also use seasonal spring vegetables and edible wild plants to make it delicious.

 Let’s use the “Boiled Spring Vegetables Ohitashi” recipe from last month and combine it with several basic ingredients to make a seasonal chirashizushi just right for springtime.


Ingredients

The ingredients used for chirashizushi can be categorized as follows: “ingredients that supports the taste” and “ingredients that gives good and seasonal presentation”.

[Ingredients that supports the taste]
(prepare as many ingredients as possible)

- Simmered shiitake mushrooms
- Shredded nori seaweed
- Vinegared lotus roots
- Kinshi tamago (Shredded egg crepes)

[Ingredients that gives good and seasonal presentation]
(prepare what you can according to the season)

In the springtime, you can use bamboo shoots, fuki (Japansese butterbur), kogomi (ostrich fern), nanohana (rape blossoms), and kinome sprouts for aroma etc.

* All the ingredients except for kinome sprouts should be parboiled and dipped in sauce, which will be used later as a topping.


Preparation

1. Prepare simmered shiitake mushroom and kanpyo (dried gourd shavings)

 Knead the kanpyo with salt and parboil. Soften the dried shiitake mushroom with water and remove the stems. Put the parboiled kanpyo and softed shiitake mushroom in a pot and add proportion of 10 to 1 to 1 to 1 of dashi taken from the dried shiitake mushroom, dark-colored soy sauce, sugar and mirin. Simmer for about 30 minutes and it is ready. (If you don’t have enough dashi from the shiitake mushroom, add water accordingly).

 When the shiitake is simmered, drain the liquid and cut in half. (Simmered kanpyo can be cut into small pieces and added to the vinegared rice, which is also tasty).

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2. Prepare the spring vegetables ohitashi and other ingredients

 Parboil the spring vegetables and make an ohitashi as shown in the last month’s recipe.

 The proportion of the sauce is 8 to 1 to 1 of katsuo dashi, light-colored soy sauce and mirin. Dip the vegetables in the sauce for about 3 hours to blend in the taste. Cut the vinegared lotus roots in round slices and the thinly cooked kinshi tamago into julienne strips.

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3. Make vinegared rice and garnish with toppings

 To make the sushi vinegar, mix 90cc of rice vinegar, 3 tablespoons of sugar and less than 2 teaspoons of salt. Do not heat the mixture but mix until dissolved. We will use this amount (approximately 100cc) for 3 gou of rice.

 Pour the sushi vinegar evenly over the warm rice using a rice paddle so that it covers all of the rice. Mix well in a cutting motion and cool to body temperature.

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 Serve the sushi rice on a plate and scatter the shredded nori seaweed and the kinshi tamago first on top. Then, garnish with the other carefully drained ingredients colorfully and it is ready to serve.

(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】

夏から秋の漬物といえば「柴漬け」です。下漬けをしてから赤しそで漬ける、即席の柴漬けの作り方をご紹介します。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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