かぶとえびのあんかけ

[From January Issue 2011]

Ingredients [Serves 2]

  • 2 to 3 turnips (250g)
  • 6 black tiger prawns (180g)

(A)

  • 1 tsp sake
  • a pinch of salt
  • the rind of a small yuzu (citrus junos)

(Broth)

  • 1 cup water (mixed with 1 tsp granulated broth)
  • 1/2 tbsp usukuchi shoyu (mild-flavored, pale golden soy sauce)
  • 1/2 tbsp mirin (low-alcohol content rice wine)

(Katakuriko Dissolved in Water)

  • 1 tsp katakuriko (potato starch)
  • 1 tsp water
  • From Winter through Spring turnips are soft and can be quickly heated, which tend to make them easily break into pieces. Since they continue to soften with residual heat while still in the pot, keep them on the firm side by heating them in short spurts.
  • Seasonal flavoring can be attained by thickening the broth on colder days to make it a warming dish, and by thinning it on warmer days to make it more refreshing.

1. Cut the leaves off the turnips, leaving some stems. Pare each turnip into 4 ~ 6 pieces. Clean the soil from the stems with a bamboo skewer.

2. Deshell and devein the prawns, then season them with (A).

3. Peel off a thin slice of yuzu rind about 2 cm long, and then cut it into fine strips.

4. Put the broth ingredients into the pot, add the turnips and heat over a high flame. When it comes to the boil, lower the flame, cover and let simmer for 5 ~ 6 minutes. When the turnips are hot, add the prawns and let it all simmer for 1 ~ 2 minutes.

5. Dissolve the katakuriko in water. Move the cooked ingredients to one side of the pot, then add the dissolved katakuriko to the broth and stir immediately. Stop the fire when the broth has thickened.

6. Serve the cooked items pouring the thickened broth over top. Sprinkle some yuzu rind for the final touch.

[2011年1月号掲載記事]

材料(2人分)

  • かぶ 2~3個(250g)
  • えび(無頭のブラックタイガー) 6尾(180g)

(A)

  • 酒  小さじ1
  • 塩  少々
  • ゆずの皮 少々

(煮汁)

  • だし(顆粒小さじ1) カップ1
  • うすくちしょうゆ 大さじ1/2
  • みりん 大さじ1/2

(水溶きかたくり粉)

  • かたくり粉 小さじ1
  • 水 小さじ1
  • 冬から春のかぶは柔らかく、早く火が通り、煮くずれしやすいです。予熱で柔らかくなるので、少し固めに仕上げます。
  • 寒い時期はあん(とろみがついた汁)の濃度を濃くして体があたたまるように、暑い時期はさらっとさせるなど、とろみ加減で季節感が出せます。

1. かぶは茎を少し残して葉を切り落とし、皮をむいて4~6つに切ります。茎の間の土は竹串を使って洗い流します。

2. えびは殻と背わたをとり、(A)をふって下味をつけます。

3. ゆずの皮は2cm幅くらいに薄くむき、せん切りにします。

4. 鍋に煮汁の材料を入れ、そこにかぶを入れ強火にかけます。沸騰したら弱火にし、ふたをして5~6分煮ます。かぶに火が通ったら、えびを加えて1~2分煮ます。

5. かたくり粉を水で溶かします。鍋の具を片寄せて、煮汁に水溶きかたくり粉を加え、すぐ混ぜます。とろみがついたら火を止めます。

6. 器にこんもりと盛り付け、あんをかけます。ゆずを散らして出来上がりです。

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