海の幸、山の幸、うちの幸

のんきなお料理記録のはずが、いつの間にかレット症候群という難病の娘と日常のあれこれの記録に…。

癒し系

2007年03月11日 | いろいろ
よく行く近くの動物園

少し前に話題になった彼がいます 
やっぱりこの姿 

癒されます 

今日はサービスもよく
噂通りの姿を披露してくれました 



動物園って、
いつも癒されますよね~ 




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Nanohana-chirashi 菜の花ちらし

2007年03月06日 | Japanese cuisine
           Nanohana-chirashi 

            

Nanohana-chirashi is a kind of sushi which is called chirashizushi.
We make this sushi because we have a celebration for girls, called the Dolls’ Festival, on the 3rd of March each year. Chirashi means “scattered”. The colour combination is important to make the dish look attractive, so a lot of colours are usually used. The dish is for the girls, so that is the reason why the dish is made look so lovely.
In celebration of the festival, families display elaborate dolls of the emperor and empress, and attendants. We then serve this dish.


[ Ingredients ] 6-8 servings

 A: Nanohana… field mustard // rape blossoms   150g
      Nibandashi…second-run stock        1 cup
      Soy sauce 1 tablespoon
      Sake…Japanese cooking wine        1 tablespoon
 B: Sushi-gohan…rice seasoned with vinegar    5 cups see the Ehohmaki page
 C: Kanpyou…Gourd Strip     10g see the Ehohmaki page
 D: hoshi-shiitake…dried mushroom      6
      Nibandashi   1 cup
     Sugar    2 tablespoons
     Soy sauce    1 tablespoon
 E: Yaki-anago…baked conger eel      100g
      Sugar    1 tablespoon
     Mirin…Japanese sweet sake   1 tablespoon
     Sake 2 tablespoons
     Soy sauce 1 1/2 tablespoons
      Water 3 tablespoons
 F: Renkon…lotus root Nelumbo nucifera 3cm
      Sanbai-zu…vinegar mixture containing soy sauce and mirin (or sugar), often diluted with dashi. 1/3 cup
        f: Vinegar 1/2 cup
          Sugar             1 1/2 tablespoons
          Soy sauce             1/2 teaspoon
          Salt            1/2 teaspoon
           Nibandshi    1/3 cup
 G: Shibaebi…shrimp 24
 H: Egg 4
     Salt, Oil a little
 I: Beni-shouga…pickled ginger ( pink ) appropriate

        


   

    [ Recipe ] 
① Wash the field mustard and boil it for about 1 min.
Then, put it in cold water straight away.
② Bring the A’s ingredients to the boil, then turn off the heat and cool the pan on cold water.
Put the field mustard in the pan. Leave it for about 30 mins.
③ Wash the kanpyo with salt and boil it until soft.
Then, cut it finely.
④ Next, put the dried shiitake-mushrooms into cold water and leave it until soft.
After that, cut it finely.
⑤ Then, put the kanpyo, shiitake-mushrooms and the D’s ingredients in a pan and simmer them for about 20 mins.
⑥ Next, cut the Anago 2 ~3cm wide squares and bring them to the boil with the E’s ingredients.
After this, simmer it until the soup reduces to 1/3.
⑦ Mix them with warm sushi-gohan and cover it with a wet towel and leave it for about 1 hour for the flavour to seep right through the rice.
For how to make the sushi-gohan, see the Ehohmaki’s page.
⑧ Peel the renkon’s skin then slice it and put it into vinegar-water.
After that bring it to the boil with the F’s ingredients. Then turn off the heat and leave it until cool.
⑨ Remove the back veins from the shrimps then boil them in salted water for a few minutes until they change colour.
After, leave them to cool.
⑩ Beat the eggs and add the salt, then fry them into some sheets. After cool them, and slice them lengthways.
⑪ Put the ⑦’s rice on a dish then decorate these renkon, shibaebi, egg, field mustard, and beni-shoga on the rice.
⑫ Serve and enjoy!



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房総 花畑

2007年03月05日 | いろいろ
                    

最高に気持ちの良い に誘われ
房総へドライヴ 

この時期の房総半島は、とってもカラフル なのです 

         咲き誇った花たち 



        お花畑は満開   完璧 

色とりどりの花たちに誘われて、花畑に入ると
あたりはお花の匂い一杯で、フローラル な気分に

(フローラルな気分って、よくわからないけど

とにかく happy な気分になるのです 

千倉から館山までは、
海と菜の花に挟まれた「フラーワーライン」をドライヴ 
途中、海鮮のお店に立ち寄り空腹を満たせば
さらに幸せ感がUP  しちゃいます 

ただ、春の房総は夏の陽射し
日焼け止め対策は 忘れてはダメよ~ 

               








 
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