今日の晩御飯はエビフライでした。
Today’s dinner was fried shrimp.
下ごしらえは妻がしてくれて、
小麦粉、たまご、パン粉を漬けてから
揚げることをお願いされました。
My wife did the prep work for the shrimp and asked me to dip them in flour, egg, and bread crumbs before frying.
案の定、材料が余ります。
Sure enough, I have extra ingredients.
思い切って焼いてみました。
I took the plunge and baked it.
目次
片付けという名の準備 Preparation in the name of cleanup
エビフライを作るときは
エビに小麦粉を付けて
次に卵液の中にくぐらせて
最後にパン粉をまぶします。
When I make fried shrimp, I dip the shrimp in flour, then in the egg mixture, and finally in bread crumbs.
この中のすべてを多く用意してしまいました。
I prepared a lot of everything in this process.
片付けの時に一つにまとめると
小麦粉、パン粉ボール半子分、たまごはおそらく1個分多かったです。
When I combined them into one at cleanup time, I had more flour, half a ball of breadcrumbs, and probably one egg.
足りないと思って作業途中に追加したのが
原因だと思います。
I think I added more during the process because I thought I didn’t have enough.
もったいないので焼いてみることにしました。
It was a waste, so I decided to bake it.
お好み焼き風にします I’m going to make it okonomiyaki style.
小麦粉を焼くと言えば
やはりお好み焼きでしょう。
Speaking of baking flour, okonomiyaki is the most popular type of baking.
私はお好み焼きが大好きです。
I love okonomiyaki.
パン粉入りお好み焼きは初なので
どうなるか楽しみです。
This is my first okonomiyaki with breadcrumbs, so I am looking forward to seeing how it turns out.
本だしと水を入れて混ぜます。
Mix in the dashi and water.
そして焼きます。
Then, bake it.
裏返す前ですが、明らかに膨らんでいます。
Before turning it over, it is clearly puffed up.
焦げてしまいました。
It’s burnt.
裏面も焼いたら完成です。
The back side is done too.
焼けました。
It is done.
念のため、中が焼けているかを確認します。
Just to be sure, I check to see if the inside is done.
大丈夫そうです。
It looks fine.
食べてみます Let’s try it.
これを例えると
出汁入りパンケーキです。
This is a pancake with dashi soup stock.
パン粉入れているからか膨らんでいます。
It is puffy because of the breadcrumbs.
そして表面が固く、弾力があります。
The surface is hard and elastic.
箸先で切ることが難しいくらいです。
It is difficult to cut it with chopstick tips.
完全にパンケーキかホットケーキです。
It is completely a pancake.
味の方も本だしを入れただけなのと
ソースとマヨネーズをかけたので
お好み焼き風になりました。
It tastes like okonomiyaki because I only added hon-dashi (Japanese soup stock), sauce, and mayonnaise.
ただ、キャベツやお肉、青のり紅ショウガなど
通常お好み焼きに入れるものが
入っていません。
However, there are no ingredients such as cabbage, meat, aonori (green laver), or red ginger.
だしの味しかしないので
少し物足りない気がします。
It tastes only of dashi (Japanese soup stock), so I feel it is a little lacking.
だしがなかったら完全にパンケーキです。はちみつをかけたい。
Without the dashi, it would be a pancake. I want to put honey on it.
次回はだしなしでやってみます。
Next time I will try it without dashi.
まとめます。
I’ll summarize.
食べれるけど人に出すものではない。
It’s edible, but it’s not something I would serve to others.
晩酌のつまみとしてならまだ許せると思います。
If you eat it alone as a snack for dinner, I think it’s still acceptable.
一人で食べきる覚悟で作ってください。
Please be prepared to eat it all by yourself.
Memo: How to make soup stock: Bonito stock
Dashi, which is commonly used in Japanese cuisine, is used.
We learn how to make dashi in elementary school classes.
You will learn how to make bonito stock, konbu stock, dried sardine stock, and shiitake mushroom stock.
This time I would like to introduce how to make bonito stock.
This is a soup stock using bonito flakes.
Ajinomoto’s “Hondashi”, which is often used as a seasoning, is a bonito stock.
On a daily basis, “Hondashi” is sufficient.
Professional chefs and amateurs alike make dashi stock for special occasions (anniversaries, etc.).
How to make
All you need is dried bonito flakes and water.
The amount is about 30g of flower bonito per 1 liter of water.
Please change the amount according to your preference.
Bring the water to a boil and turn off the heat.
Add the dried bonito flakes and wait for 1 to 2 minutes.
Line a container with a cloth or kitchen paper and strain the bonito flakes.
What’s in the container is bonito stock.
This is the easiest method.
It seems that there are different ways to boil it depending on the purpose of cooking.
If you can do that, you’re a pro.
I would like to introduce other dashi at the next opportunity.
stay tuned.
