2013年1月15日星期二

第一道:五目飯 1st Dish:Gomoku Gohan

15 Jan 2013
(English translation is right after Mandarin version)



五目飯也叫加薬飯 (Kayakumeshi)。這道料理的歷史, 可以追溯到中國最早的《神農本草綱目》-“薬有酸甘咸苦辛五味”。 所以加薬飯的主要目的是補助藥用的效果, 有養身效果。日本最早開始在江戶的関西區, 就有人利用白蘿蔔, 青蔥, 海苔和辣子作爲加薬飯的五味。

我這次用了日本渡邊Akiko的食譜,挑戰了這道歷史悠久的料理。

五目飯/加薬飯
熱量:380kcal
分量:4人分

材料:
白米 - 300ML
上湯 - 1杯 (230ML)
水煮筍 - 半顆
真姬菇/玉蔁 - 半包

紅蘿蔔 - 1 條
豆泡 - 2 片

雞腿肉 - 80克

調味:
生抽 - 2湯匙
味晽 (Mirin)- 2 湯匙
料理酒 - 1湯匙半
糖 - 2 小匙


做法:
1。將白米洗淨后, 用水浸着約30分鐘。
2。將水煮筍 切成長三公分, 寬一公分后, 用熱水汆湯, 撈出后待用。
3。將真姬菇/玉蔁洗淨, 用手撕開成三公分長度待用。
4。將紅蘿蔔切成長三公分絲狀待用。
5。將豆泡切成長絲狀,用熱水汆湯去油, 撈出后待用。
6。雞腿肉切成丁狀待用。

7。將浸泡白米的水倒掉。
8。倒入上湯, 所有材料, 並將材料均勻分佈于白米内。
9。倒入調味, 攪拌均勻。
10。開啓電飯鍋開始煮飯。
11。飯熟后立刻開啓飯鍋攪拌, 完成。

這道料理還真的很簡單,不容易突槌。家婆, 老公和女傭都蠻喜歡的。對於一個10年沒有下廚的我來説, 這第一道菜真的給我超大鼓勵~~
但是有幾個撇步:
1。因爲每一家使用的白米種類不同,所以最後煮飯之前, 請加入適量的水, 或酌量減少上湯的分量。像我是使用越南茉莉米, 所以最後有加入水到平時煮白飯的level.
2。倒入調味后, 就開始煮,不要等。不然醬油會沉澱, 然後就會焦鍋了。
3。煮好后也要立刻開飯鍋攪拌,以避免焦鍋。

祝大家用餐愉快!


Gomoku Gohan also called Kayakumeshi. This dish's origin can be traced all the way back to China Ming Dynasty, in - "Medicine has 5 taste -sweet, bitter, sour, salty and umami." In Japan during Edo Period, people in Kansai area start to pratice this idea into their daily food by adding in Radish, Spring Onion, Pepper & Seaweed into their rice.That's the history of this traditional food - GOMOKU Gohan.

Ingredient:
white Rice - 300ML
Stock - 220ML
Boiled Bamboo Shoot - 1/2 pc
Shimeji Mashroom - 1/2 packet
Carrot - 1 pc
Tofu Puff/ Aburaage - 2 pc
Chicken thigh

Seasoning:
Light Soya Sauce - 2 big sp
Mirin - 2 big sp
Cooking Sake - 1.3 big sp
Sugar - 2 tea sp

How to Cook:
1. Rinse the White Rice and soak in water for 30 min
2. Cut the bamboo shoot into length 3cm and width 1cm,then quickly rinse through the hot water, let it dry and standby.
3. wash the Shimeiji Mashroom and make it become a 3cm length's size by hand.
4. Cut the Carrot into 3cm length's strips
5. Tofu Puff cut into 3cm length's strips, then quickly rinse through the hot water, let it dry and standby.
6. Chicken thigh cut into small cube.

7. Throw away the water which soaking the white rice.
8. Mix all the seasoning and ingredient into the white rice, mix it well.
9. On the Rice Cooker and start cooking.
10. Once cooked, open the rice cooker immediately and mix the rice again.
Now is reasy to serve the meal.

AS a first dish for my challenge, GOMOKU Gohan is rather an easy dish to cook. My family love the taste and make me feel confident to challenge my next target.

Bon Appetite!







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