Mrs.SASANOKI's Table ~JAPANESE FUSION DINING

Umeboshi cooking!  梅干クッキング~2018~

Wow, it's March already! Time flies quickly!
My seasonal work of Umeboshi making was done in last month.

13/02/18-L
あっという間に3月、空気が秋っぽくなってきました。 

13/02/18-1  13/02/18-3

先月快晴の空の下、干した梅干し。 こちらの乾燥度と日差しの強さから
2日だけ、両日とも3~4時間ほど。

13/02/18-2
  The pickled ume were aired under the sun
  in the clear sky for several hours each for
  a couple of days, then bottled.
  It seems to be so delicious!
  Now those are in stock in my pantry.

  Ume.Jar




 

  こんなに美味しそうになって
  我が家のパントリーに並びました。



* * * * * * * * * * * * * * * * * * * * *

Not only eating with rice as traditional eating way in Japan,
but also the Umeboshi can be used as condiment for dishes.

UME & HONEY PASTE : After taking the pit out, chop the umeboshi and
make it a paste, then add a little bit of honey, mirin, and soy sauce. Mix well.

炊きたてごはんの上にのせるだけでなく、料理にも活用してます。
梅ハニーだれは作り置きしておくと便利。
たたいた梅肉に、ハニー・みりん・しょうゆを少量ずつ加えてよく煉ります。 

Sasami-yakitori-ume Tsukune-ume  
For Yakitori  ささみの焼き鳥に     For Tsukune (meat balls)  鶏つくね


Ume-chicken-katsu

  For Chicken Katsu
  This is one of the cooking class menu
  this month. Don't miss it!

  チキンカツに。 
  今月の料理教室でご紹介します。





Ume-chawanmushi



Umeboshi savoury egg custard
     with an-kake sauce:

I sometimes serve it to my guests.
Nice and gentle taste as one of
the breakfast menu..

        梅干し茶碗蒸し: 
B&Bの朝食に時々登場、大好評の一品です。
優しい味のあんをかけて。




Oiled sardines rice with Umeboshi :
Mix with daikon and bits of fresh ginger, sardines and rice were cooked gently in dashi broth. Drops of olive oil was a finishing touch. Choice of the toppings such as lemon wedges/thinly sliced spring onion/chopped shiso-leaves on the table are great, then Umeboshi. Try a tiny amount of the soft pulp of Umeboshi together with the rice. Characteristics of each ingredients work well and delicious in the mouth. 
We can take great nutrients of DHA/EPA/Culcium/Vitamins from the sardines into our body, which is the bonus!
Condiments   Sardine-riceL

オイルサーディンの炊込みごはん: 
梅干と共に、薬味をたっぷり用意して・・・
生姜や大根も一緒に炊き込み、上がりにオリーブオイルを回しかけ、刻みネギを
トッピングしたら、レモンを絞るも良し、梅干を丸ごとのっけてつぶしながら食べると
最高に美味しいのです。 ここでは青魚が乏しいのでサーディンは缶詰利用ですが、
手軽に丸ごとDHA・EPAもカルシウムやビタミン類も摂れて身体がじんわり喜ぶ一品に
なりました。 是非お試しを!
焼酎はもちろん、キリッとしたシャルドネなんかにも合います。

Wonderful matching the sardines rice with Chardonnay,
             of course with Shochu (a Japanese distilled liquor) as well.


* * * * * * * * * * * * * * * * * * * * 

今年の梅干しも良いでき具合。 最後の決め手はやっぱり太陽の光ですね。
自然の恵みに感謝・・・

Sunset/Umeboshi

The last decisive factor of the Umeboshi taste was sun light.  
I feel the blessing...



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