盛夏開胃 親子丼
日本人愛用木魚湯烹調美食，取其清香鮮甜，用來煮飯及烏冬均非常醒胃。今日請來香港喜來登酒店雲海日本料理總廚教大家炮製親子丼（滑蛋雞肉飯），雞蛋及雞肉盡吸木魚湯鮮味，佐飯一流！
選用新潟越光米
木魚又稱鰹魚、柴魚，經曬乾後刨成薄片，除可直接灑在菜式上享用，更常用來煮成湯汁。今日示範的和食親子丼，即滑蛋雞肉飯，烹調雞蛋及雞肉的湯汁正是木魚湯。大家可到超市購買木魚精，加水煮成木魚湯，或者參考雲海日本料理總廚大下內剛穗的做法：先準備一鍋熱水，加入適量海帶（昆布）及木魚薄片，慢火煲煮即成自家製木魚湯。總廚提醒大家，煮湯用的海帶有別於可直接食用的紫菜。烹煮時，海帶要在水大滾前取出，否則會降低湯的鮮味。至於佐飯的味噌湯，可選用現成的味噌醬料包，按口味加水沖調即成。
用木魚湯混合味醂、清酒等調味料後，先放雞肉及洋葱煮七分鐘，再加雞蛋煮成蛋餅，之後放在米飯上，便成為開胃的親子丼。選米方面，總廚建議用日本珍珠米，除了著名的日本新潟越光米，坊間超市有各地的珍珠米，任君選擇。至於雞肉，選雞髀肉口感較彈牙，新鮮走地雞的味道更佳。
大下內剛穗雲海日本料理總廚大下內剛穗，擁有逾三十二年入廚經驗，廚藝了得。
盛夏開胃親子丼
Japanese Rice with Chicken and Egg
| 材料 | Ingredients |
| 雞肉 200克 | Chicken fillet 200g |
| 雞蛋 2隻 | Eggs 2 |
| 洋葱 半個 | Onion 1/2 |
| 海苔（切絲） 適量 | Laver（Shredded） Some |
| 野蜀葵（切碎） 2片 | Mitsubazeri（Minced） 2 slices |
| 米 250毫升 | Rice 250ml |
| 味噌湯 1碗 | Miso soup 1 bowl |
| 調味料 | Seasoning |
| 木魚湯 150毫升 | Bonito broth 150ml |
| 味醂 56毫升 | Mirin 56ml |
| 煮食用清酒 37.5毫升 | Cooking Sake 37.5ml |
| 萬字豉油 37.5毫升 | Kikkoman soy sauce 37.5ml |
| 糖 9.25克 | Sugar 9.25g |
製法
1.白米洗淨及煮熟，備用。
Rinse the rice and cook, set aside.
Rinse the rice and cook, set aside.
2.雞肉去皮切粒。
Remove chicken skin and cut into dices.
Remove chicken skin and cut into dices.
3.調味料拌勻，倒入鍋中。
Mix the seasoning well and pour into a pot.
Mix the seasoning well and pour into a pot.
4.洋葱切片，放入鍋中。
Slice the onion and put them into the pot.
Slice the onion and put them into the pot.
5.加入雞肉粒，煮七分鐘。
Add the diced chicken and cook for 7 minutes.
Add the diced chicken and cook for 7 minutes.
6.打勻雞蛋，倒入鍋中與雞肉煮成蛋餅。
Whisk the eggs, pour into the pot and cook with chicken as egg cake.
Whisk the eggs, pour into the pot and cook with chicken as egg cake.
7.灑上野蜀葵碎。
Sprinkle the minced mitsubazeri over the top.
Sprinkle the minced mitsubazeri over the top.
8.以大碗盛白飯，放上蛋餅。
Dish up the cooked rice with a big bowl and top with the egg cake.
Dish up the cooked rice with a big bowl and top with the egg cake.
9.灑上海苔絲，即成。
Sprinkle over the shredded laver. Serve.
Sprinkle over the shredded laver. Serve.
10.煮熱味噌湯，一併享用。
Heat up the miso soup and serve with the rice.
Heat up the miso soup and serve with the rice.
小貼士Tips
．倒入蛋液後冚蓋略煮，可提升食味。
．Cover the lid after pouring the beaten egg and cook for a while can enhance the flavor.
．Cover the lid after pouring the beaten egg and cook for a while can enhance the flavor.
文章標籤
全站熱搜
留言列表
外國料理 (8)
