For supper last night, I made substantial
clear soup, hito-kuchi (one-byte) katsu, and onion slices.
今日の夕飯には具沢山の澄まし汁、一口カツ、オニオンスライスを作りました。
Approx. 2 liters water
3 tsp instant dashi
1 tsp salt
1 large onion, very thinly sliced
1 pack small bamboo shoot
1 pack enokitake
2 large eggs
I later added some wakame and soy sauce.
水 約２リットル
出汁の素 小さじ３
塩 小さじ１
玉ねぎ 大 １個（ごく薄く切る）
タケノコ 小 １パック
エノキ １パック
卵 Ｌ ２個
後でワカメとしょう油を足しました。
Usually, clear soup is much less
substantial. Why did I make such
substantial clear soup then? Well, one
day, I made clear soup with bamboo shoot and wakame, and it remained unfinished
for three days main because my son, who now goes to high school and comes back
at 8:00 or even at 9:00, didn't have as much of if as I had expected. On the third day, I really didn't want to have the
soup, so I decided to modify it a little by adding some beaten eggs. I also added leftover onion slices. The resultant substantial soup was
incredible! It tasted really good! Since then, I have kept making this type of
substantial clear soup.
澄まし汁（お澄まし）はあまり具が入っていないのが普通です。じゃあ、何でこんな具沢山のお澄ましを作ったかって？ある日、タケノコとワカメでお澄ましを作ったのですが、三日経っても、まだ飲みきれずに残っていました。高校に通うようになった息子が８時や９時に帰宅するようになり、思ったほど汁を飲んでくれなかったのが主な原因です。三日目は、もう飲みたくなくなったので、溶き卵を足して、少し味を変えることにしました。また、残りのオニオンスライスも入れました。出来上がった汁はすっごく美味しくなりました！それから、このような具沢山の澄まし汁を作っています。
I made these hito-kuchi (one-bite) katsu
with pork tenderloin.
この一口カツは豚のヒレ肉で作りました。
These particular hito-kuchi katsu are so
small that you could have one in one bite, but most hito-kuchi katsu served in
restaurants are rather big and I can't have one in one bite, so I think that
hito-kuchi katsu is a misnomer.
I made the katsu because I wanted to
include some in the bento for my son today.
この一口カツは、一口でも食べれそうな大きさですが、店で出される一口カツは大抵、大きめなので、一口では食べれません。一口カツとは間違った名前ではないか、と思います。
このカツは、今日、息子の弁当に入れようと思って作りました。
When it's hot I'm not very eager to cook soups but the hito-kuchi katsu sound fabulous! I usually buy pork loin which is quite satisfying, rarely tenderloin which is almost twice as expensive. Here however I can imagine how great this cut must taste fried with panko. I will certainly try it soon! Thank you for the idea.
ReplyDeleteSissi: But you can make cold soups, right? (laugh)
ReplyDeleteI don't know why, but my son hates store-bought katsu, but he likes home-made katsu, especially this and similar types of katsu (so small that you don't have to pre-cut into smaller pieces).
Wow, I didn't think high school students in japan would get home that late!
ReplyDeletethe hito-kuchi katsu looks so tasty..
stacy: Someone previously asked me a similar question, and my answer was:
ReplyDeleteMy son goes to a school in Nagaoka, a one-hour train ride from here, and the train comes only once an hour. He has to get up at 6:00 a.m., and catch the 6:46 train.
School is over before 4:00 p.m., and he practices soccer until about 6:30 p.m. (He joins the soccer club.) He has to catch the 18:53 train to come home at around eight. If he misses it, he has to take the 19:57 train.
Your soup looks fantastic! I too make the less substantial clear soups, and will try your "substantial clear soup" very soon!
ReplyDeletemuskratbyte: I think onion slices are a main contributor to the tastiness of my substantial soup, and I think the mouthfeel created by the ingredients (soft onion slices, fluffy beaten egg, soft wakame, and somewhat crunchy bamboo shoot) is wonderful.
ReplyDelete