December 30, 2011

Osechi Ryori 2: Simmered Yatsugashira/御節(おせち)料理2:八つ頭の煮物

I also made simmered yatsugashira.

I used some of the yatsugashira given by my father.
I first cut them into large chunks, and put them in a bowl of water plus some vinegar (to prevent my hands from getting itchy).
Then I peeled each chunk, and put them in another bowl of water plus vinegar. I used four of my knives to do this job. I found that my Shigefusa nakiri was the easiest to use for this job.
I put them in a pot (actually a frying pan for lack of a proper pot), add cold water, and brought to a boil. I parboiled for about 1 min. and drained.
I put 600 ml water and parboiled yatsugashira in a pot (frying pan), brought to a boil, add 75 ml mirin.
鍋(フライパン)に水を600 mlと下茹でした八つ頭を入れ、沸騰させ、みりんを75 ml入れました。
Then, I put on the otoshi buta (drop lid), actually, some paper towels, and simmered on low heat for 10 min.
I forgot to mention that I also put on the lid.
I tasted some, and decided to use my same old dashi, soy sauce, and mirin ratio of 8:1:1 for satoimo (taro). Thus, I added 75 ml soy sauce and 1 tsp instant dashi. I continued to simmer for another 10 min. (20 min. in total).
味見して、また里芋用のいつもの出汁、しょう油、みりんの割合(8:1:1)を使うことにしました。というわけで、しょう油を75 ml、出汁の素を小さじ1杯入れました。さらに10分(合計20分)煮ました。
Now I regret having followed a recipe that says to parboil yatsugashira and simmer for 20-30 minutes. I think I should have skipped parboiling and simmered for only 10 minutes, like I usually do.

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