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野菜が好き。野菜が食べたい。
健康にいいからとか、栄養がなんだとか、そんな理由じゃなくて、
野菜がおいしいから食べたい。
そんな人に贈るアマンダとっておきの野菜たっぷりレシピ

キャベツとみょうがの押し寿司 

Pressed Sushi with Cabbage and Japanese Gingeramanda-1-100531.jpg

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キャベツ(ざく切り) 150グラム
自然塩(キャベツの重さの2〜3%)(小さじ1杯弱)
みょうが(千切り) 2本


ご飯(炊き立てのもの) 1合分
赤梅酢 大さじ1.5(好みで加減)
白いりごま(刻む) 大さじ1

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1.みょうがに赤梅酢少々(小さじ0.5杯、分量外)をまぶしておく。
2.キャベツ、自然塩を混ぜて軽く重しをして30分おき、1を混ぜて水気をしぼる。
3.炊きたてのごはんに赤梅酢、白いりごまを加え寿司飯を作る。
4.押し寿司の型にラップを敷き、2、3、2、3と繰り返して平らに入れ、
型押しを押して30分ぐらい重しをのせて落ち着かせ、食べやすい大きさに切る。

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The weather's been so odd lately and the last couple of days have been cool enough to have me yearning for hot sake (atsukan - at this time of year?!), but in hope that there is warmer weather to come and that appetites and the desire to slave over a stove are going to dwindle, I'm already experimenting with dishes that are refreshing and vibrant that will stimulate the taste buds and ease heat fatigue.

There is nothing like sushi.
The emphasis on the freshness and quality of ingredients, the precision of its assembly, the simple elegance of presentation: all hallmarks of Japanese cuisine encapsulated in a single dish. Sushi is both delicious and healthy, making it a favorite of food lovers everywhere. The only draw back is that a full sushi dinner at a restaurant can often be very expensive. I'm a sushi lover, but I don't want to spend a fortune, so I've come up with a super-easy and very economical version of pressed sushi that will save you a lot of money - it doesn't even use any fish!

Pressed sushi is essentially regular, sushi-chef sushi in reverse; you could even call it 'lazy-man's sushi'. The oshizushi mold is a useful thing to have hidden at the back of a kitchen cupboard, too, since it's a great way to transform seasonal vegetables into sushi treats. Here the contrastive colors of the cabbage and the myoga make for an eye-pleasing appetizer that could as easily fit in to a bento lunch box. Every morsel is a cascade of flavor. The distinctive sour of vinegar rice sublimely highlights the sweet freshness of the cabbage and delicate flavor of the myoga. If I could, I'd probably eat several uncut oshizushi cakes by myself! I jest.

Myoga trivia (mainly for my own benefit, since most Japanese readers probably know all this stuff already): Myoga will ward off evil and is thought to be an auspicious food. It is also said to be mildly anaesthetic and is thought to help keep colds at bay. If you eat too much you'll lose your memory (perhaps that's the reason I'm so absentminded...)! Myoga is also the name of the bird that helps bring the lover stars Altair and Vega together on Tanabata, the night of the Star Festival. What more reason could you want to eat it, aside from its distinctive, delicate taste?!

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アマンダ

アマンダさん
オックスフォード大学卒業後、1993年来日。英会話講師、オンサイト翻訳者を経て、2000年にフリーランス日英翻訳者として独立。言葉へのこだわりの高さから、訳文の評価は非常に高く、現在第一線で活躍中。