I'll introduce Sakura Meshi as the sixth Oniheihankacho Recipe today.
- Rice・・・2 cup
- Sake・・・1 tablespoonful
- Soy sauce・・・1 tablespoonful
- Mirin・・・1 tablespoonful
- Salt・・・1/2 teaspoon
- Dried kelp for making stock
Have you guys ever heard Sakura Meshi?
It's said that "Takikomigohan" with no ingredients in is called Sakura Meshi.
A recipe for it is quite easy. Boile rice with the above seasoning. That's all.
The rice turns into a cherry blossom color when it is cooked,
that is why it is called Sakura Meshi.
It's unbelievably delicious though it's cooked very easily.
Some regions call one with octopus or salted cherry blossoms in Sakura meshi.
Sakura Meshi with octopus appears in the TV drama Oniheihankacho,
so I also tried to make it with octopus in.
This one is also very easy to make.
Mix boiled octopus tentacles sliced thin into boiled rice. That's all.
Its alternate name is Tako Meshi.
One is cooked by mixing octopus into boiled rice like I made,
and the other is boiled rice with octopus in a rice cooker.
You can make it very easily and it is even yummy.
So why don't you try to make one?
I'll try to make Sakura Meshi with salted cherry blossoms in as well,
as it might be delicious.
Actually I have a reason to choose Sakura Meshi for Oniheihankacho Recipe this time.
It is also called Sakuragohan in western Shizuoka prefecture and some people there
make it and take it with them as lunch for praying the success in examination.
You examinees are already in the final countdown.
I expect the students who are going to take the entrance examinations
to exert all of their available efforts
Work hard and do your best, examinees in the country!
I keep my fingers crossed for you guys.
みなさん、Don't miss it!
A Happy New Year!
The first Oniheihankacho Recipe of the New Year is Noppeijiru.
Noppeijiru, which is also the local dish of Niigata-ken, appears in the episode 17
"Menbiki Otomi" in the series 1 of Oniheihankacho.
As Misawa Senemon, a cousin of Onihei says "It's just soup with lots of vegetables."
it's said that it's made with the rinds or calyxes of vegetables left when cooked
by boiling and thickening with starch.
I tried to make Noppeijiru just like the one in the drama as much as possible this time.
The only one difference between the two is that I used starch instead of arrowroot
starch since I didin't have one in my house.
Actually, nowadays it's thickened with taros without using starch or arrowroot starch.
The ingredients I used are taro, white radish, long onion, carrot and shiitake
mushroom this time.
It seems that fu is in the soup in the drama so I also put one.
I won't write detailed recipe because "It's just soup with lots of vegetables."
I'll write down a recipe for the soup though.
A portion for 4
- Soup・・・4 cup
- Salt・・・1/2 teaspoon
- Soy sause・・・1 tablespoonful
- Mirin・・・1 tablespoonful
- Starch・・・1 tablespoonful
- Water(for liquied starch)・・・2 tablespoonful
Noppeijiru is a typical home cooked dish and necessity for New Year.
I have no idae how they arrange it for New Year in Niigata,
but in my home town Aich, we make zoni with soy sauce.
I even make zoni with a little storonger taste,
we thought it might be a good idea to put mochi in the Noppeijiru.
We found it very yummy.
I recommend you to have Noppeijiru with lots of vegetables,
which also makes your body warm, with a huge bowl.
So why don't you try to make and have it?
Now, what I really want to introduce this time is this・・・
"Kando-no-mifuntsubu katakuriko" is the name of this starch of
the Nakamura Food Products Corp! ^^
I've heard that it was introduced in the "Docchino Ryori Show."
I didn't know about it at all, but one of my friends gave it to me the other day
so I tried to use it.
Certainly, I guess this starch makes the thick soup smoother.
My friend says that the flied chicken can be unbeliebvably delicious by using this!
Sakaguchi Ryoko appears in this episode "Menbiki Otomi" as a special guest.
"Menbiki" means a woman pickpocket, she plays the role of it very well.
She has once quit the pickpocket after getting married,
but she has a hard time since she cannot control her own 'fingers.'
Sakaguchi Ryoko is very young and so cute in the drama.
The 4th recipe of "Oniheihankacho" is "Fukagawa Meshi."
There are two types of "Fukagawa Meshi, which is also a local dish of Tokyo.
One is cooked by pouring clams miso soup on rice,
and another is boiled rice with soy sauce and clams.
"Fukagawa Meshi" appears in the episode 23 "Youjinbo" in the series 1.
A constable called "Nekodono" and Onihei argue about which one is better.
I hesitated about which one to make but I made miso one Onihei recommends.
That is to say "Fukagawa Meshi" with miso is "clams miso soup bukkake gohan."
So I don't write a recipe of "Fukagawa Meshi."^^;
I made it with long onion, carrot and deep-fried bean curd except clams.
I used red miso and white miso and added a little mirin for sweetness.
I used clams with shell because I couldn't get shelled clams.
Using shelled clams is much easier if you can get one, I suppose.
It is said that "Fukagawa Meshi" was first made by a fisherman to be able to easily
eat between fishing and eating by mixing it enough is the fisherman's style.
I'll write a recipe of Myoga-no-amazuzuke I made for refreshment during the meal.
It also appears in other episode of Oniheihankacho.
Soup made from kelp・・・1/2cup
A nip of salt
- Cut myoga into half lengthwise, boil it for a short minute and cool it.
- Put soup over the fire, put sugar, vinegar and salt when warmed then cool it.
- Soak cooled myoga into cooled sweetened vinegar, leave it for a half day.
Wow I must say this is as delicious and addicts me!
"Myoga-no-amazuzuke" stays good for about a week,
it's good to prepare in a relatively large quantity for refreshment.
I also want to try "Fukagawa Meshi" boiled rice with soy sauce.
I think I'll try to make it for the "Local Dish Recipe."
Why don't you try to make it and eat once?
I'm planning to make something warm for the next Oniheihankacho Recipe.
Don't miss it!
Today, I made "Misonikomiudon" which is a local dish of my home town Aichi.
I bought noodles with miso packed in a bag on the market
and cooked with some stock of ingredients, though^o^
The miso is "Haccho-miso" made in Okazaki-shi, where has been set for
NHK's morning drama series "Junjokirari" Miyazaki Aoi played the lead in 2006.
（Well, it doesn't look yummy(+_+) The taste was good, though♡）
I suppose you can find noodle with miso packed in a bag at a large supermarket.
I'll write down a recipe for soup just in case you cannot find any.
A portion for one person
Red miso(Haccho-miso is better if available)…2tablespoonful
White miso(Mix miso is also fine)…1tablespoonful
I used orthodox ingredients this time.
- Chicken dark meat
- White scallion
- Shiitake mushrooms
- Deep-fried bean curd
You can also use any other vegetables and mushroom you prefer.
I also recommend putting kimchi or grated yam for changing a taste.
You can enjoy it hot until the last by using an earthenware pot if available.
Enjoy your meal with ground red pepper admiring autumn leaves(^o^)
"Houtou" I introduced in Oniheihankacho Recipe the other day
is also a local dish of Yamanashi Prefecture.
I think I'll make this started opening the recipe of local dishes.
I have some other ideas I make foods which appear in my favorite books
"Miotsukushiryoricho" or "Kinounanitabeta?" and open those recipe.
(I like books and dramas that appear many foods looked yummy 'cause I'm a pig.)
So, come over again to see them(^^)/
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Sorry to keep you waiting!
The third recipe of "Oniheihankacho" is "Ankake-Tofu" with lots of mushroom.
"Ankake-Tofu" appears in the episode 21 "Kataki" in the series 1
which I have introduced before in the other article.
Actually, "Ankake-Tofu" in the drama is not with lots of mushroom,
because of seasonable, I made one with lots of mushroom I love, though.
1. Cut tofu into 4 equal parts after letting the water drain off lightly.
2. Cut Flammulina velutipes into 3 equal parts after cutting off the root.
Remove the sliminess of Nameko with living water.
Remove hard tip of shiitake and cut into slices.
3. Cut spinach coarsely 3～4cm width, cut carrot into fine stripes.
4. Boil water with a pan then put tofu and heat it up without boiling vigorously.
5. Put stock, soysause and mirin in another pan and simmer,
then put Flammulina velutipes, nameko, raw shiitake and carrot in the pan
and simmer for a few minutes then season the paste with salt.
6. Mix starch with water and put it in 5, then add spinach.
7. Serve boiled tofu after letting the water drain and poure plenty of paste sause.
8. Enjoy it with Yuzu kosho.
You can use whichever you prefer, silken tofu or firm tofu.
I used my favorite seasoning Yuzu kosho,
you can also use your favorite one like Japanese mustard or grated ginger.
Be careful not to boil tofu too much.
It's even all right to use a microwave oven to heat up tofu.
Add sugar if you like a sweeter taste.
I made more paste sause because I used lots of ingredients.
Add some egg and crumbled tofu to the left-over paste sause and poure it on rice.
Try it next day. It's so yummy as well.
I was very satisfied with tofu and mushroom that are low calorie and large volume.
It looks a little grand even though it can be cooked easily.
What do you say to making and eating it?
I would be glad if you up the photo you make and let me know about it.
I have a plan to make something to use rice for next "Oniheihankacho Recipe."
So, please come over again(^^)/
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