2026-10-22 に最初に投稿 | 0 ヒット
Posted on 2026-10-22 | 0 view(s)
寒い時期が来たので（と思ったら、ここミネソタでは、またあったかくなりました。ありがたいけど、鍋には辛い。でも、１週間ほど前は寒かったのです。地球温暖化ですね）お鍋にしてみました。シンプル鍋はアレンジも効くので続けて食べても飽きないのがミソ。うちはおだしは昆布でひいて、みりんとお酒とお醤油かお塩で。今夜はほんとにシンプルに友人からいただいた水菜と油菜（これはアブラナでなくて、ゆうちょいと読むのですが日本語ではなんというのでしょう。小松菜よりちょっと茎が細い感じ。）とお豆腐とタラで。でも、作っておいた柚子胡椒をかけると唐辛子の辛さとゆずの香りでがつん。でもおだしをシンプルにしておくと、次の日はお味噌でのアレンジ、そして三日目は（三日もてばですが・・・）旨辛醤油麹でキムチ鍋風に。季節の変わり目で風邪をひきそうなときにもききます。
Hot pot weather is here! (well, for those of us in MN, it doesn't feel like it, but it was 1 week ago!). When the weather gets cold, I crave hot pot. It's so nutritious with lot of vegs of your choice (I put Mizuna greens as my friend gifted me, with yu choy and napa cabbage) and your favorite protein (this time, it was cod and tofu), but it's also very easy! I just make some dashi base (in our household, it's kombu, sea kelp, base), then add some mirin and sometimes sake (to get fishy or gamey smell of protein). Then I add soy sauce sometimes, but sometimes just salt. If I make dashi, soup base, very simple, then you can add different flavor. Tonight, we added yuzu kosho, Japanese yuzu citrus chili paste. Well, both of us love spicy food, so it zapped our brain out with fresh chili, but also gave us fragrant citrus flavor!
Other benefits of making your soup base simple is, next day, you can add miso to make miso hot pot, then next day you can add red hot koji to make kimchi hot pot! I am all for easy tasty food!
Yuzu Kosho
柚子胡椒
Yellow Yuzu Kosho
黄柚子胡椒
