卵料理の最高峰！？プロでも難しい超シンプル料理｜避風塘みやざわ｜【桂花炒干貝】【中華】

卵料理の最高峰！？プロでも難しい超シンプル料理｜避風塘みやざわ｜【桂花炒干貝】【中華】

Hello. I’m Miyazawa from Fayfonton Miyazawa in Osaka. Today, I’m going to make a classic Cantonese dish in which dried scallops are rehydrated and stir-fried with eggs, mixing them with each fiber of the scallops. What we’re using today is just eggs, dried scallops, and yellow Chinese chives. It’s a very simple dish. While it can be easily made at home, for professional chefs, it’s actually a very intricate and profound dish, so you have to practice a lot to get it right. Make sure that the eggs are well beaten. Just like that. And for the Chinese chives, let’s just cut them into pieces. As it can feel a bit off if they’re cut too big. Camera: What can we use if we don’t have yellow Chinese chives? In that case, maybe you can cut the bean sprout body short, or if you also don’t have that, then… I think Japanese honewort might be good. Just cut them short, and it will look nice. But Japanese honewort is a little strong in scent, so it might weaken the flavor of the scallops. For dried scallops, these kinds of crushed ones are just fine. If they’re sold as whole pieces in the supermarket, choose larger ones over smaller ones. Small ones are typically strong in salt. You see those earlobe-like things on the scallops? This part remains hard even after rehydrating. So take off these parts sticking out of the scallop like this. Make sure to remove them at the beginning. It remains hard even after rehydrating. I think you can use this part for making some broth instead. Strip off the scallops and soak them in water overnight, and the next day, they should absorb most of the water. So you can cover them with plastic wrap and steam for about 15 to 20 minutes. Use just enough amount of water that they can soak it up when rehydrating. If you rehydrate it with too much water, the flavor will remain in the water, and it’ll be a waste. Dried scallops can absorb quite some water. So even if they’re not fully submerged, they can absorb all the water after a night. So I think you can adjust the amount for yourself. Add a little salt and MSG to the eggs. Since we’ll use quite a bit of scallop, I think the flavor will be enough with them. You only need a little sesame oil. There are different purposes for using sesame oil depending on when to use it. The one you use before cooking is for taste. And the one you use at the end is for flavor. Be sure to remember this difference. Make sure that it’s well beaten. Now let’s start. When you’re not used to making this, the eggs often don’t mix with the scallops well. So you can put them in the eggs at the beginning. Grease it twice so that it’s less likely to stick. When making this at home, use a pan with a rounded edge if possible. You don’t have to grease the pan if it’s Teflon-coated. Unless so, grease the pan with oil, and we can start cooking. Add a little more oil. We’re not adding any more along the way. Put the eggs. And then, stir it quickly with a spatula. Don’t set the heat too high. And it’s gradually starting to come apart. Keep stirring with the back of the spatula. Once it’s broken into small pieces, add the Chinese chives. Here, you don’t need to mix that much. Lastly, turn the heat up to give a nice smell. And that’s about it. If you liked this video, please give us a like and subscribe to our channel. Woks have round bottoms, and spatulas are flat, right? So if you put the spatula straight to the wok, there will be some gap between it. And by keep stirring the spatula, the egg will be broken into small pieces. You don’t just simply stir-fry like this or beat it like this. Just keep stirring in a circle using the back of the spatula. It’s like sandwiching and crushing the eggs by stirring it between the wok and spatula. Camera: So is a spatula absolutely necessary to make this dish? Yeah, you can’t make it with a ladle. Camera: Can I make it the same way in a flat-bottomed pan? You can make it the same way, but in that case… With this kind of spatula, because the pan is flat, you have to fry it as if you were twisting it while crushing it. It takes a little more skill to do it in a normal frying pan. Camera: You said it’s difficult to make even for chefs, but in what way do they fail when they do? I think some people use a ladle instead of a spatula when making it. So when you use a ladle, the egg will be more coarse. And there is a big difference between forcefully crushing coarse eggs and crushing eggs that have been cooked slowly and already broken up into pieces. So it’s not good making coarse ones and then crushing them. You have to crush them before they turn into lumps. Crush the eggs in between the rounded bottom of the wok and flat spatula before they turn into lumps. That’s the most important thing. Also, it’s not enough to simply make them flaky. It has to be soft and moist. And if you crush lumps of eggs that already have hardened, that means you’re cooking more and letting more moisture go out. But instead, if you crush them before they harden, they will be less flaky but will be more soft and moist. Writer: So let’s eat.
Chef: Enjoy.
[This time our writer tasted the dish for us.] You may pick it up and eat it with chopsticks or put it on a spoon. Writer: Delicious! It has a nice elastic texture. Is this coming from the scallops? Chef: Of course, it’s the texture of the scallops, but you also have to make the eggs like that. So if you put too much heat, it will be dry and crumbly, so it’s less elastic. Writer: It’s kind of moist but different from just soft. Chef: Kind of elastic, soft texture, right? Writer: But it’s still very moist, and… It’s something I never had before. Chef: The way it is heated is quite difficult. I made it with two eggs today, but it’s more difficult with five or six. You can make it with three at most. Writer: The yellow chives are also very fragrant. You said it also can be made with… Chef: Yeah, with Japanese honewort or bean sprouts. Basically, you want ingredients that are not too assertive. Writer: But something with a crispy texture?
Chef: Yeah. Writer: You mentioned that it’s actually a very intricate and profound dish for professional chefs. Chef: If one can try to make it themselves and realize it’s very intricate, then that chef is very sensible. If it’s like they’ll be happy with their result in just one or two tries, then that will be it for them. Writer: So is it like that you practiced a lot, and it was only later in life that you finally became convinced? Chef: Yes. Chef: I think it was only after 20 years of being a chef.
Writer: Wow. Chef: It was 19 when I entered the culinary world, so I guess I was just before 40 when I was finally convinced. Writer: Did you learn this recipe in Hong Kong?
Chef: Yeah. Writer: Thank you very much.
Chef: It’s my pleasure. Thank you. Our restaurant has a very open space between the cooktop and the counter. So I would be very happy if you use it as a kind of your homey space, and I designed it to be so. Although we serve all the delicious dishes using seasonal ingredients, we also listen to your requests, and sometimes, I come up with some new ideas while cutting foods in front of the visitors. So there are many dishes that just cannot be written on the menu in advance. I would be very grateful if you could come and consider that as part of the enjoyment. We look forward to serving you.

プロにも挑戦して頂きたい！という超シンプルゆえにとても難しい料理。
完成形は、まるで金木犀の花のような美しい料理です。
こちらのお料理は、料理王国2022年6月号に掲載されています。

料理王国が運営する、「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」

今回は、大阪北新地に店を構える「避風塘みやざわ」の宮澤シェフから、超シンプル！だからこそ奥が深い卵料理「干貝柱と卵の桂花炒め」を紹介して頂きました。

★Point
1:37＊帆立柱の下処理のポイント
2:58＊真似出来るシンプルな味付け
3:31＊プロでも難しい炒め方

■分量
水に戻した干し貝柱 35g
卵 2個
黄ニラ 5本程度
塩 少々
うまみ調味料 少々
ごま油 少々

■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
・ふわふわかに玉｜避風塘みやざわ
　https://youtu.be/NvOkiQ3Cz-E
・夏トマトと卵のふわとろ炒め｜赤坂四川飯店
　https://youtu.be/NvOkiQ3Cz-E
・車海老と空豆の炒飯｜京、静華（料理王国2022年6月号掲載）
　https://youtu.be/1lk0dYlzf2o

★他チャンネルオススメ動画
・シンプルなのに美味しい卵料理｜コウケンテツ
　https://www.youtube.com/watch?v=Y6BV2zAnL-I&t=5s
・香港の桂花炒め動画
　https://www.youtube.com/watch?v=cwAnjSAhMgw

◇避風塘みやざわ（フェイフォントン ミヤザワ）
http://kno-miyazawa.com/typhoon_shelter/intro

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＃卵料理＃中華＃レシピ