野菜たっぷり！カツオ出汁カレー｜割烹みやなが｜【和食】【野菜活用】【和風カレー】

野菜たっぷり！カツオ出汁カレー｜割烹みやなが｜【和食】【野菜活用】【和風カレー】

Hello. I’m Kenichi Miyagawa from Kappo Miyanaga in Tokyo. Today, I will show you how to make a vegetable curry with bonito dashi. So here are the ingredients. In Japanese cuisine, we often serve only some parts of the ingredients. If you peel out vegetables thinly and make some decorations out of them, you will always have leftover pieces or core. So I always keep those leftovers and peels boiled and frozen. Once it has accumulated to a certain degree, we serve them in the form of curry with some dashi. And that’s what we’re going to make today. Even though it’s leftover, it’s still a great piece of tasty vegetables. And also for this stipe of enokidake and nameko mushrooms. Especially for nameko mushrooms, the part we serve is only around the pileus. So there’s always these stipes leftover, and I want to make use of it. And for cabbage, you can still use the outer peel very well. And onions are getting pricy these days, So I think we should make better use of its leftover. And we’ve also got broccoli stems and green part of scallions, which are all very nutritious too. First, we’ll take the head of the carrots, which is indeed unusable. Scrub it a little harshly with wire wool, and you can get rid of the skin. And quickly wash it away. We’ll make these all into a paste, so you just need to cut them into easy-to-boil pieces. While daikon radish can be used for oroshi (grating), if you use it to thinly peel out the surface (katsura-muki), you always have this core left over. So we keep that each time, and on Wednesday every week, we make this curry with all those leftovers. But of course, with plenty of dashi simmered together. It’s a very healthy and tasty curry. We offer this under the name bonito dashi curry. Onions are surprisingly pricey right now, so I think it would be cheaper to go with leftovers of other vegetables rather than onions. And cut this cabbage into pieces you can easily boil. And we’ll cook these together. This is a mixture of ground pork and beef. Once the meat has browned, add the onions. Here, take your time and fry gradually. Cam: What if we don’t have any leftover pieces of vegetables? Chef: Every time you peel or cut off part of a vegetable that its leftovers would have otherwise been thrown away, boil it and freeze it in a bag. And once you have enough amount of it, you can put them in this kind of frying. And that way, you not only reduce waste but also eat more vegetables. Now put the vegetables you just cut. Together with all the peels. This is the dashi we use. This is also a leftover from what we usually use to soak and season vegetables. We also repurpose the dashi, not making one for this dish. Cam: Are there any alternatives for making it at home? Chef: Of course, you can use granulated dashi off the shelf. Cam: How much dashi do we need? Chef: Just enough to submerge the whole thing. Putting it too much would be a waste. There will also be some water from the vegetables, although it depends on which one you use, that still counts. Chinese cabbage is pretty high in water content, for example. We’ll later make these vegetables into a paste, so you will need enough dashi to make a nice smooth texture of the paste. We’ll first bring it to a boil. Cam: Can we use any vegetables? Chef: Use whatever you like. But I wouldn’t recommend using something fibrous or remains in your mouth like butterbur. Basically, if it gets soft and tender by simmering, you can use whatever you want. Once the vegetables are all soft and tender, we can start adding seasonings. Add a can of peeled tomatoes. Cam: Does it have to be peeled one? Chef: Crushed, diced, anything is fine. You can even use fresh tomatoes. I thought canned ones would be cheaper, but if you have a fresh one, then you can use that. Tomatoes are also pricy right now. You know, vegetables are all just expensive these days, so I think this kind of dish will help a lot. Cam: I saw you were preparing that earlier. Chef: Yes, these are beans. Beans are also good for your body. I soaked them in water overnight, drained them, seasoned them with the leftover dashi and a little salt and soy sauce, and cooked them in a pressure cooker for 20 minutes. This is how it looks now. There are many different kinds of beans, and I’m mixing about three different kinds of them from what I have. It would be nice to keep a few different kinds of beans at home to make this kind of garnish. Here, add a boiled konjac cut into dice. Simmer them like that to let them take on the flavor. And the less dashi used, the more the flavor of the beans will stand out. If you use too much dashi, you will lose the bean flavor. Keep simmering like that. [Smooth out the vegetables with a hand blender.] Cam: So you do it within the pot. Chef: Yeah. If you don’t have a hand blender, you can put them in the juicer instead. But it’s more reasonable this way. Just make them all into a paste in here. Because the peels inside are less visually appealing, you have to do it like this to make them look appetizing. Cam: Is it like using peels because it gives a better taste or something? Chef: Peels are indeed flavorful, but they are often just thrown away. By crushing them like that, they will be less like a peel. We have good bonito dashi, so we can always use that, but when you’re making it at home, you can use this kind of chicken bouillon. You can just use a normal curry powder of your choice. This is called cardamom. Adding this makes it more like curry. And this is coriander. This also makes it more like curry. And add pepper. You would normally add flour here, but this time it’s not necessary. Because it’s a curry thickened with vegetables. Okay, now add salt. Also, if you have cheese at home, add it to your favorite. Cam: Can we use sliced cheese instead? Chef: Of course. You can use pizza cheese or whatever. Add just a little chuno sauce. Giving it a hint of sourness will make a distinction in flavor. Now it’s done. Now on the beans. This is what it looks like. Cook them with konjac, and they’ll be a good garnish. Serve with freshly cooked rice. It must be freshly cooked. [Pour the curry over.] We always serve the curry with shredded cabbage. Now the garnish. These beans and konjac play a huge role here. You could also use some green peas or corn if it’s in season. Something with a bit of sourness will allow them to change the taste. We can get some bonito powder when making dashi, so we put it on the cabbage. And it will be kind of like a dressing, and it’s delicious. Now it’s ready. Editor: So let’s eat. Chef: Enjoy. [This time, our editor-in-chief tasted the dish.] Editor: I was watching you make it, and it looked so good. [This time, our editor-in-chief tasted the dish.] Chef: It is a very healthy dashi curry full of vegetables. Editor: Well, it’s a curry for sure! It didn’t feel fibrous at all. The vegetables are completely crushed, and it has a nice dashi flavor. Goes very well with the beans. I found it interesting that you put konjac in it. Chef: Beans alone would serve well, but I added konjac as an accent. Editor: I like the combination of all the texture of the beans and konjac with this curry. Goes well with freshly cooked rice. The cabbage is a little sweet and goes well with the bonito powder and the dashi from the curry. It’s very delicious. Thank you very much.

料理王国2022年7月号掲載、カレーシリーズ第2弾！
残った野菜が、絶品和風カレーに変身！

料理王国が運営する、「プロの料理人から、美味しい料理を作る知識やコツが学べる料理専門チャンネル」

今回は、五反田に店を構える、「割烹みやなが」の宮永シェフから、残った野菜をたっぷり使った和風出汁カレーを紹介して頂きました。

★チャプター
0:00　オープニング
0:15　野菜の下処理
3:20　炒める工程
4:39　炊く工程
6:44　添え物にピッタリな豆
8:00　野菜をペースト状に
9:11　味つけ
11:11　仕上げ・盛り付け
12:52　試食

■材料
色々な野菜（人参、ウド、大根、キャベツ、たまねぎ）
合いびき肉
えのきの軸、なめこの軸
トマトのホール缶
豆（3種類ほど使用）、こんにゃく、出汁、醤油、塩
カレー粉、カルダモン、コリアンダー、胡椒

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・チキンカレーニョッキ カプレーゼ風｜ドゥエフィオーリ
　https://youtu.be/mx0FWNO3efw
・ろくさん亭のゴーヤカレー｜宮永シェフ
　https://youtu.be/72O0Z7tnK9U
・野菜すり流し湯葉カレー｜日本料理寺田
　https://youtu.be/Jzfn5NkhOPo

★他チャンネルオススメ動画
・カレー料理人のスパイスカレー｜情熱大陸 公式チャンネル
　https://youtu.be/LaVVMSha5lw
・美味しい野菜カレー｜情熱大陸 公式チャンネル
　https://youtu.be/mqms5yWILos
・ヘルシー　無水野菜カレー｜コウケンテツ
　https://youtu.be/hDFejdRUR8U

◇割烹みやなが
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＃カレー＃和食＃野菜レシピ