October 27, 2009

Chikuzen-Ni-Like Simmered Dish/筑前煮のような煮物

For supper tonight, my wife made this nimono (simmered dish). I knew it was chikuzen ni, and I also knew she was good at making it, but I thought something was missing. So, I asked, "What dish is this?" She replied, "It's a chikuzen-ni-like simmered dish." She added that gobo (burdock root) was missing.
今日の夕飯には妻がこの煮物を作りました。筑前煮だとは分かっていましたが、それに妻は筑前煮を作るのが上手だとは知っていましたが、何かが足りないと思ったので、訊いたみました、「これは何の料理?」。妻は「筑前煮のような煮物」と答え、ごぼうが入っていない、とも言いました。

Chikuzen ni usually includes chicken, renkon (lotus root), gobo (burdock root), carrot, and konnyaku. These and other ingredients are first fried in oil, and then simmered in a broth seasoned with soy sauce, sugar, etc.
筑前煮は通常、鶏肉、レンコン、ごぼう、ニンジン、こんにゃくなどを入れます。これらの材料を最初に油で炒め、次に醤油や砂糖で煮ます。
Here is one trick for having a very slippery ingredient: Stab one chopstick into the ingredient and pinching it with another. Doing so is considered acceptable.
とても滑りやすい具材を食べる秘訣があります。片方の箸を具材に刺し、もう一方の箸で具材をはさみます。こうしてもかまわないとされています。

しかし、両方の箸を具材に刺すのは悪いマナーとされています。
Note, however, that it is considered bad manners to stab both chopsticks into the ingredient.

4 comments:

Brent said...

I love the etiquette tips! Proper chopsticks handling is delicate business for me.

pink said...

I like this kind of dish a lot! Very yummy and healthy. :)

Hiroyuki said...

Brent: Take it easy! No one kicks you out of the house even if you make some big mistake!

Hiroyuki said...

pink: Do you? I like dishes full of vegetables (and mushrooms)!