今日は近くのホームセンターで新しい油入れを約500円で買いました。右のは数ヶ月前に100円ショップで買ったものです。100円ショップにあるものはすごいのもあるし、それ程すごくないのもあります。この油入れは後者のほうです。
I made Japanese-style hamburgers for supper tonight. The special ingredients are shiitake mushroom stems, which I had stored in the freezer, kinako (roasted soybean flour), and grated ginger. Shiitake mushroom stems are edible and are too good to just throw away, kinako is a great source of glutamic acid according to the TV show, Tameshite Gatten, and grated ginger is a common ingredient of the Japanese equivalent of hamburger called tsukune.
今夜の夕飯には、和風ハンバーグを作りました。特別な材料はシイタケの軸（冷凍庫に入れておいたもの）、きな粉、おろしたしょうがです。しいたけの軸は食べられ、ただ捨てるのはもったいないですし、きな粉はすごいグルタミン酸源（「ためしてガッテン」によれば）、そしておろしたしょうがは、「つくね」というハンバーグに似たものによく入れます。
Soy sauce contains 1,500 mg of glutamic acid per 100 g; miso 2,200 mg; and kinako 6,200 mg.
しょう油には100 g当たりグルタミン酸を1,500 mg含み、味噌は2,200 mg、きな粉は6,200 mg含みます。
The garnishes were cabbage, canned corn, and shiso (perilla) leaves.
付け合せはキャベツ、缶詰のコーン、シソの葉です。
We also had pickles and tomatoes.
漬物とトマトも食べました。
The sauce for the hamburgers was a simple one (1:1:1 mixture of soy sauce, mirin, and sake).
Edited to add: I used minced pork to make these hamburgers. The slicer that I used to shred cabbage was a good buy (bought at a 100-yen shop).
4 comments:
I still make the "nikomi hambaagu" recipe you posted on eGullet, it's one of my husband's favourite meals, and the only reason I keep ketchup in the house.
Hi Hiroyuki,
I stumbled across your site, while I was browsing for recipes about donburi.
Your foodblog is wonderful. I like the home made dinners and the detailed information about certain types of food. It's hard to find good blogs :). I'll definitely be coming back often!
I have to confess that I always throw away the shiitake stems. But shiitake here in the Netherlands isn't always super fresh, so that is why the stem doesn't look so appealing. I do like shiitake with stirfried udon noodles or as a topping on tofu :)
nakji: One of the things that I have learned from eGullet is that although ketchup is considered a healthy food in Japan, this is not necessarily true in other countries. I use ketchup in large amounts in Napolitan, on omelets (for my children), and in Japanese "aurore" sauce (basically a 1:1 mixture of mayo and ketchup).
poeh: Thanks for your comments. I visited your blog by clicking your name, but I was unable to find a way to enter the rest of your blog. How can I go to the top page of your blog?
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