【肉不使用】白子入り魚介麻婆豆腐｜ミシュランビブグルマン 魚Chaina YO｜【中華】【プロから学ぶ】【魚のだし】

【肉不使用】白子入り魚介麻婆豆腐｜ミシュランビブグルマン 魚Chaina YO｜【中華】【プロから学ぶ】【魚のだし】

…and slowly burn off the water from it… Hello, my name is Yano. I am the chef at Uo Chaina Yo, a Chinese restaurant in Fukushima-Ku, Osaka. Today, I would like to introduce our signature dish, mapo tofu with minced seafood and cod milt. So let’s get started. The first step for preparing is to cut the tofu. This is soft-firm tofu, which has a texture and flavor somewhere between soft (kinugoshi) and firm (momen) tofu. First, cut this into 3 in vertical and 5 in horizontal, which is a little larger than usual. Put the cut tofu into the water to prevent them from sticking to each other. Next, we move on to the cod milt. This milt has not yet been processed in any way, so we’ll now be cleaning and removing the odor from it. Dump out the water first. Than, add a little extra salt. Gently wash the cod milt to clean and remove the odor from it. Seafood is often contaminated with these stains, so cleaning it properly will allow you to make delicious dishes. Now, we’ll rinse it out. After you wash the cod milt, you next have to cut all the tendons down. Cutting all these tendons here will allow you to work with it way easier later on. I think using scissors is the easiest way to do it. If you cook them as they are, you will have a bad stringy texture in your mouth. Once you cut all the tendons, cut the milt into bite-size pieces. This is also easier with scissors. Next, we’ll prepare the minced seafood, which will be the main ingredient this time. We usually mix 5 to 6 different kinds of seafood for our minced seafood. Today, we have asari clams, clam scallops, amberjack, octopus, red snapper, sea bream, grunt, and bonito. We’ll chop them together to make the minced seafood. First, remove the skin and the dark-reddish flesh from it. Now, cut it into small pieces so we can chop them all together. Just cut it roughly at this point. [Chop them all together.] Next, we’ll fry them in a wok. First heat up the wok, grease it with oil, and dump the oil. Then we’ll fry the minced seafood to let it release the smell. Once it starts to smell and the color has changed, we’ll start adding the seasonings. First, with tianmianjiang (sweet bean sauce). The listed amount of tianmianjiang and soy sauce is for 100g of minced seafood. And the soy sauce. As they are seafood, they release water like this when cooked. So mix the seafood with the tianmianjiang and soy sauce and slowly burn off the water from it. We first fried the seafood over high heat to make it fragrant and eliminate the bad smell. So, now we need to cook down the juice and let the seafood absorb that flavor again. You can make it in bulk, so it can be used for other dishes and kept for a long time in the fridge as long as the water is well burned off. You can use it in many dishes such as zhajiangmian. [How long will it last?] It will last at least a week. But to keep it for that long, you have to burn off the water properly like this. When the water has burned off, and you can hear it sizzling, you’re almost ready to go. Once all the water is burned off, the minced seafood is ready. Let’s put it in a bowl for now. Now we finally start cooking all ingredients together. Here are the ingredients. So we have the cod milt, minced seafood, garlic, ginger, chopped scallion, and so on. And for the seasonings, you will need soy sauce, salt, sugar, oil, and so on. First, bring water to a boil. We’ll be boiling the cod milt, then after that, we’ll make the tofu have a more plumpy texture by boiling in salted water. However, you probably don’t have that many pots at home, and you might also feel it troublesome to boil tofu in the pot. So this time, we’ll instead fill the bowl with hot water to prepare the tofu, which should be a lot easier than boiling in the pot. So first, we boil the cod milt in hot water with some alcohol in it. When it comes to boiling seafood, it’s always important not to overboil. Because seafood quickly shrinks and hardens as soon as you put it in hard boiling water, you have to turn off the heat once you put it in. The goal here is not to cook the cod milt, so let’s take them out for now. Dump out the water in which the tofu was soaked. One common way to boil tofu is to put and let them dance around slowly in salted water and keep the water from a boil. Which is what we’re doing today. So here we have the salted water. It’s actually quite salty. [Why do we need to add salt?] Because the hot water has a higher salt concentration, the excess water in the tofu will be released by osmotic pressure, which allows the salted water to get into the tofu. So we can not only season the tofu itself but also makes it have a more plumpy texture. Now, fill the bowl with this hot water until the tofu is submerged. In this way, we can have the same effect as boiling it in a pot. I think this is easier to do at home. Next, put 4 tbsp oil in the wok. Now, we’re frying these Sichuan chili peppers called chaotianjiao and Japanese chili peppers until fragrant. Fry slowly and deliberately as it burns quickly. The peppers will start to have a round shape as they get fried, which is the time to take them out. Here, we’ll add the condiments. First, with the grated garlic. A tube of grated garlic is totally fine. Then, add the grated ginger, as well as the chopped scallion. You can add all at once. Here’s the Sichuan doubanjiang (chili bean sauce), which I think you can easily find these days. Fry all these ingredients well until fragrant. Once it’s cooked, we’ll start adding the seasonings. First, add shaoxingjiu (Chinese rice wine). Next, with the Chinese soup. Then add the chopped seafood we made earlier. You may not have this at home, but we’re adding this rich Chinese soy sauce. It’s less salty than Japanese rich (tamari) soy sauce, making it suitable for coloring. It’s totally fine not to add it if you don’t have one. Add normal soy sauce. Then, add salt, a little MSG, and sugar. I always add sugar even in saltier dishes and add salt in sweeter dishes. Adding the opposite flavor to a dish can tighten and round out the overall taste, and I think it’s the key to make the dish tastier. Put back the chili peppers. Now, the tofu. Just a little work made it really plumpy. Dump out the water and add them in. Cook them together for about 2 to 3 minutes. After that, we’ll next thicken up the mixture. Add 1 tbsp of water with potato starch dissolved, just as a rough standard. The amount and ratio of water to starch depends on the food inside, so it’s safer to add it in several times rather than all at once. Once the mixture is thickened up, add the cod milt we boiled earlier. Finish it up over high heat. This oil is for making the dish look better. Add just a little and lift up the wok like as to broil it over the fire. This is our handmade red chili oil. Add some Sichuan pepper oil for flavoring. Once it starts to smell the Sichuan pepper, it’s ready to serve. Now let’s serve it on a plate. Lastly, put chopped scallions on top to finish the dish. Staff: So let’s have a taste. Staff: It’s delicious!
Chef: Thank you very much. S: It’s actually really hot, but I can feel the strong seafood flavor after that. C: It has a very distinctive sweetness and flavor than the ones using meat. S: The cod milt is also really rich in texture.
C: Thank you. S: I think some people may not even realize that there is seafood in it unless they’re told. C: Yeah, people think it’s a usual mapo tofu until I tell them, “That’s actually made of seafood and not meat.”, and many of them will be surprised. S: The seafood flavor that comes after is making it taste elegant. S: It’s very delicious. I really enjoyed it. C: You could also enjoy it with wine. S: Thank you for your time today.
C: Thank you too.

料理王国10月号に掲載。魚を中心とした中華料理店「魚Chaina Yo」の魚介ミンチの麻婆豆腐。
魚から出た出汁が利いた、一風変わった絶品麻婆豆腐。

プロの料理人から、美味しい料理を作る知識やコツが学べる料理専門チャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。

今回は、大阪市福島に店を構える、5年連続ミシュランビブグルマン掲載店、「魚Chaina Yo」の矢野シェフから、お店の名物でもある、魚介ミンチの麻婆豆腐を紹介して頂きました。
7種の魚介の旨味が癖になる、しっかりした辛さの中に魚介から出る出汁が感じられる至高の一品です。

★Point
3:21＊7種の魚介で作る魚介ミンチ
9:25＊タラの白子と豆腐を茹でる一工夫
12:56＊真似できる絶品味付けと炒め方

■分量
魚介ミンチ（アサリ・小柱・カンパチ・タコ・鯛・イサキ・カツオ） 80ｇ
甜面醤（ミンチ100gに対して） 20ｇ
醤油（ミンチ100gに対して） 15ｇ

ソフト木綿 1丁
朝天唐辛子 6ヶ
鷹の爪 6ヶ
おろし生姜 5ｇ
おろしニンニク 5ｇ
四川豆板醤 15ｇ
白葱のみじん切り 40ｇ
タラの白子 130ｇ
油 大さじ4
醤油 小さじ2
中国たまり醤油 大さじ1
塩 少々（0.5ｇ）
味の素 1つまみ（1ｇ）
砂糖 1つまみ（1ｇ）
紹興酒 大さじ1
スープ 150㏄

水溶き片栗粉 大さじ1（適量）

油 大さじ1
自家製ラー油 大さじ3
山椒油 小さじ1

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・しまなみふれんちMurakami「海苔香る真鯛と海老のブーダン シャンパンソース」（料理王国10月号掲載料理）
　https://youtu.be/OcMW0vy9cXA
・トラットリアパッパ「イトヨリのリボルノ風トマト煮」（料理王国10月号掲載料理）
　https://youtu.be/b1dzJlyKf3A
・赤坂四川飯店「ご飯が止まらない！茄子のスパイシー炒め」
　https://youtu.be/mK2iM8iMf3E
・中華銘菜圳陽「190万回見られた麻婆豆腐」
　https://youtu.be/NVW5spU1Lr0

★他チャンネルオススメ動画
・陳建一シェフが自宅で作る麻婆豆腐
　https://www.youtube.com/watch?v=e3n1OOR3mJ8&t=256s
・料理人城二郎　食戟のソーマの麻婆豆腐を再現
　https://www.youtube.com/watch?v=HFoQXGLTBC0
・ミシュラン一つ星　山野辺シェフの麻婆豆腐（ChefRopia）
　https://www.youtube.com/watch?v=xecNkYbF6mw&t=205s

◇魚Chaina Yo
https://tabelog.com/osaka/A2701/A270108/27085437/

大阪市福島区福島7-4-25 1F
昼）11:30～14:00（土日祝のみ）
夜）17:00～22:00（Close)
定休日：水曜日

・JR環状線福島駅より徒歩2分
・JR東西線新福島駅・阪神福島駅より徒歩6分

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◇Gourmet Studio FOOVER
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https://cuisine-kingdom.com/

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#麻婆豆腐＃魚介麻婆＃ミシュラン