August 27, 2011

Ko Aji no Nanban Zuke, Chicken Thigh Karaage, and Kabocha Soup/小あじの南蛮漬け、鶏のももの唐揚げ、カボチャスープ

I finally found ko aji sold at the supermarket today, and I just had to buy one pack.
今日、やっとスーパーで小あじが売っていたので、１パック買いました。
At this size, some people opt not to degut each one, but I meticulously removed the gills and innards from each one, which was rather time-consuming.
この大きさでは、わたを取るのを省略する人もいますが、私はちゃんとエラと内臓を取りました。かなり時間がかかりました。
I also made chicken karaage, using two thighs.
また、もも肉を２枚使って、鶏の唐揚げも作りました。
Some say smaller aji taste better, and I couldn't agree more!
The most delicious ko aji no nanbanzuke I've ever had!
アジ（あじ、鯵）は小さいほうが美味いと言う人がいますが、まったく同感です！
今までで一番美味しい小あじの南蛮漬けです！
I also made kabocha soup (potage?), using half a large kabocha.
それから、大きなかぼちゃを半分使って、かぼちゃスープ（ポタージュ？）も作りました。
(This photo was taken after my family had the soup.)
（この写真は家族でスープを飲んだ後に撮ったものです。）

It took me one and a half hours to make these three dishes. Let me add that I am a type who cleans while cooking.
３つの料理を作るのに１時間半かかりました。ちなみに、私は料理しながらきれいにするタイプです。




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10 comments:

  1. SissiAugust 28, 2011 at 12:42 AM

    Hiroyuki, you had two such excellent dishes on the same night! I always hesitate when I see very small aji... Now I'll try them too (the smallest ones I have ever bought were the size of my hand, but I have also seen smaller...).
    I am an awfully messy cook and rarely clean while cooking... I should follow your example!

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  2. HiroyukiAugust 28, 2011 at 8:58 AM

    Sissi: You will understand why I have to make two similar dishes (both deep-fried) when you have two children, especially if the children are a growing teenager and a picky eater (laugh).

    Kabocha soup is a favorite of my son's.

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  3. SissiAugust 30, 2011 at 12:50 AM

    So if you are having more experience in cooking, this is thanks to your children :-) This being said, I often make two different dishes (or slightly different) for me and my husband...

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  4. NancySeptember 1, 2011 at 1:49 AM

    Hi Hiro! I love Kabocha - would you mind giving me the soup recipe?

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  5. HiroyukiSeptember 1, 2011 at 6:38 AM

    Nancy: My recipe is a very simple one:

    1. Cut kabocha into smaller pieces.
    2. Microwave until soft.
    3. Separate flesh from skin.
    (Later, my wife had all the skin!)
    3. Put flesh in a blender, add milk, and mix until smooth.
    4. Transfer to a pot, add salt and pepper.

    Because it's summer, I didn't heat the soup.

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  6. SissiSeptember 6, 2011 at 3:45 AM

    HIroyuki, following your advice I have bought very small aji. First I wanted to make nanban zuke, but finally I have made tempura. It's true that the smaller the aji the better it tastes (I have eaten at least three while frying them... because I started with one just to taste it and then couldn't help testing the following ones).
    I have even managed to make them with a shiso leaf "glued" with tempura batter (I have seen it once on you blog). I was very proud of myself ;-)

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  7. HiroyukiSeptember 6, 2011 at 8:59 AM

    Sissi: I am proud of you, too!

    Were your ko aji so small that you didn't have to debone them?

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  8. SissiSeptember 6, 2011 at 5:55 PM

    Hiroyuki, I had to take the spinal bone out, but could eat all the remaining bones and my favourite part, the tail! Of course, if you make nanban zuke, maybe the spinal bone softens in the vinegar?

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  9. HiroyukiSeptember 6, 2011 at 8:41 PM

    Sissi:
    >maybe the spinal bone softens in the vinegar
    Definitely yes, and you should first deep-fry the fish at low temperature (160-170C) for relatively a long time (5-10 min.) to soften the bones.

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  10. SissiSeptember 7, 2011 at 6:32 AM

    Thank you for the tip! When I made nanban zuke (every time) it was only with the fillets, so now I will know if I use whole fish!

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