【ミシュランシェフ】茄子と挽き肉煮込み｜シリーズ｜【ハムユイ】【アンチョビ】

【ミシュランシェフ】茄子と挽き肉煮込み｜シリーズ｜【ハムユイ】【アンチョビ】

Hello. I’m Yuki Kaneko from Series in Tokyo. Today, I’m going to make stewed ground meat and eggplant with salted fish (鹹魚肉菘茄子), a traditional dish in Hong Kong and Guangdong. You may be asking, “What even is that dish?” It uses a type of salted fish called Haam Yu, which is made by fermenting and drying salted fish and is often used as a seasoning in Hong Kong. And it’s one of the foods I like the best. However, it’s very hard to find it in Japan, and of course is not available in supermarkets. So today, I’m going to make it with anchovies instead of Haam Yu. Here are the ingredients. You can use either pork or beef and pork ground together. Today, we have ground pork. And then, we have shiitake mushrooms, eggplants, and our main ingredient anchovies. We’ll be making it with these ingredients. First, let’s cut the vegetables. Starting with the shiitake. Remove the stalk and cut them into bite-sized pieces. For mushrooms of this size, I will cut them into about four. As for the eggplant, we’ll first remove the stem, and then… Cut it in half, and then in half again. Today, we’ll go with 8 pieces. Here are the anchovies. It’s a different fish from the one used for Haam Yu, but they’re close in the sense that both are prepared salted. So we’re using them as an alternative today. Cam: I suppose the dish today is of course popular in Hong Kong, but is it that hard to find restaurants that serve this in Japan? Chef: It’s certainly not that many in Japan. You could find them sometimes at restaurants run by people from those regions, but I think it’s still not popular in Japan. I hope this will help make it more popular in Japan. The anchovies don’t have to be chopped too finely, so we’ll just cut them a little roughly. Just like that. Now with the ginger. Today, we have it prepared chopped, but you can also use tubed ginger instead. As this will be the key part of the seasoning, make sure not to omit ginger. Now that the ingredients are ready, let’s move on to cooking. If you like today’s video, please give us a like and subscribe to our channel. Before we cook the vegetables in a pan, we’ll first quickly deep-fry them in oil. So heat up the oil, put the vegetables in it to fry, and then we’ll stir-fry them with the anchovies and ginger using the leftover oil. When making stewed dishes, I think that it’s important to harden the outside of the vegetables by frying them in oil at high temperatures, so that we can let them absorb the taste more when we mix them with the seasonings. So this process is not to cook the food all the way through, but to lock in the flavor of the food. If you don’t want the oil to spill around when deep-frying, you can fry them with just a little more oil than for stir-frying. But today, we’re going for full deep-frying, so we’ll set the oil temperature a little high to about 180 to 190℃. So let’s begin. Just take them out as soon as they turn a nice purple color. Cam: Is it just that quick?
Chef: Yes. Chef: This is not to cook the eggplants, it’s for hardening the outer of the eggplants. Use the remaining oil in the pan and start by cooking the anchovies and ginger. Add a little more oil if it’s not enough. Once the anchovies start to smell good, add the ground pork. And after the pork is cooked, add water. Now we’ll start seasoning. Add salt, chicken broth, and a little sugar. Then, add a little bit of oyster sauce to enhance the taste. Cam: So you’re adding sugar. Chef: Yeah, just like Haam Yu, anchovies themselves are a very salty food, so we’re adding a little sugar to balance the whole taste. It’s a stewed dish based on this salty taste. After adjusting the taste, add the vegetables we just deep-fried. Cam: Are there any other vegetables that would go well? Chef: Basically, any kind of vegetables would go well with this dish. Like lotus roots for example, or whatever. Also, it’s not a vegetable, but vermicelli goes really well with this. After lightly simmering and cooking the vegetables, we’ll thicken the sauce with potato starch. When thickening with potato starch, make sure to first turn off the heat. This prevents lumps from forming. Also, tilt the pan a little when adding the potato starch. That way, it is less likely to form lumps. Once you have completely mixed the ingredients, turn up the heat and let the potato starch heat through. So we can ensure the sauce thickens. Lastly, turn up the heat to high to finish off. So let’s serve. Put some chopped scallions at the end. Now the stewed ground meat and eggplant with salted fish is ready to eat. Cam: Thank you, Chef Kaneko. Cam: Now let’s have a taste! Chef: Enjoy. Cam: I will start with the eggplant. Maybe it’s because it’s been cooked in oil, but the eggplant has a lot of flavor. Chef: Yeah, thank you. Chef: How about the anchovies? Cam: It’s very salty, but not in a bad way. Ground meat is a common ingredient in stir-fries, but I have never tasted anything like this. Chef: I’m glad you like it. I tried to make it taste like Chinese food while using anchovies. Cam: There are only a few anchovy dishes out there, and I think having them in Chinese style like this goes really well with rice. Chef: Yeah, I think it definitely goes well with it. Cam: It’s so tasty. Chef: I often use Haam Yu at the restaurant as I really like it, but I know it’s hard to find for home cooking, so today, I made this dish using anchovies instead of Haam Yu. Cam: It was very tasty. Thank you very much for today. We are a Chinese restaurant in Azabudai, Tokyo called Series. We serve a total of 26 kinds of dishes in small portions, and this year, we are opening our second restaurant in Oshiage, where the Tokyo Sky Tree is located. The restaurant will be on the 31st floor, so it will have a great view. We look forward to seeing you there as well.

シェフが大好きなハムユイを使った料理！
手に入らないハムユイの代わりにアンチョビを使い、家庭でも作りやすい方法で紹介します。

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、東京 麻布台で「series」にお店を構える金子シェフから、ご家庭でも絶対に失敗しない「茄子と挽き肉のハムユイ煮込み」の作り方を紹介して頂きました。

★チャプター
0:00　オープニング・材料紹介
1:10　具材の準備
3:34　火入れ
6:21　煮込み・味付け
9:37　試食

■分量
豚の挽き肉 約100g
椎茸 1個
茄子 1本
アンチョビ 1/2缶
生姜 20g

■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
・茄子のスパイシー炒め｜赤坂四川飯店
　https://youtu.be/mK2iM8iMf3E
・蒸し茄子そぼろあんかけ｜ミシュラン三ツ星　柏屋
　https://youtu.be/q0ffB0fHFkg
・失敗しないパラパラ炒飯｜Series 金子シェフ
　https://youtu.be/KZCELUmPPJc

★他チャンネルオススメ動画
・ハムユイチャーハン｜中華一筋
　https://youtu.be/Q9PLLDf-Wdw

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https://series-restaurant.com/
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Lunch 12:00-14:00
Dinner 18:00-21:00
定休日：水曜日
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#ハムユイ #ミシュラン #茄子レシピ