Vegetables, Vegetarian (Shoujin)
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ex-High Steamed Vegetables | 高温蒸し焼き野菜

 

This is a very tasty vegetable dish which I learned from a private restaurant owner/chef (my husband’s friend) . It is essentially just ‘vegetables done in extreme high (steam) heat’; the soup was unbelievably tasty and sweet but to learn that it was from all the vegetables when treated quick in high (steam) heat.

There is no exact recipe but can be done with any vegetable of your choice. The chef’s advice is to boil the individual vegetable to your desired firmness and set it aside. Heat an aluminum flat pan to extreme high heat (including the lid). Place all pre-boiled vegetable all at once, adding about 1 cup of bouillon water. Make sure you hear the noise of the steam at this point. Retain the vegetable in the pan for about 30-40 seconds and serve with salt pepper and desired seasoning.

A recipe for vegetable lovers….

and

organic health freaks

and

vegetarians.

 

これはプライベート・レストランを経営するシェフから教わった『 高温蒸し焼き野菜』。野菜甘さが味わえるスープで作り方も調理の仕方も簡単。野菜も特別にコレ!と言わずに季節の野菜やお好みの野菜を調理するのがコツ

事前に野菜は好みのかたさに茹でておき、アルミ製の平鍋を高温に温めておきます。かなりの高温になったら、、、野菜の一斉に平鍋に入れ、お水(1カップ + ブイヨン)で蒸し焼きにします。蓋を閉めての蒸し焼きは30〜40秒程度です。野菜からじっくりと甘みが出て、食卓に出す前に塩こしょうで味を整えます。

野菜好きにはたまらない料理です。

旬の野菜も楽しめて、、多数の野菜も楽しめる料理です。

是非、、お試しあ〜れ💓

 

 

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実際に出されたお料理の食べかけ。The actual dish at the restaurant…half dug into it!!!

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Bell peppers
Brocoli (and it’s stem)
Carrots
Cauliflower
Green peppers
Red peppers
Onions
Potatoe
Satoimo (Japanese potatoes)
Small onions
Bouillon, 1 cup of Water, Salt and Pepper
Cooking Summary – There is no exact recipe but can be done with any vegetable of your choice. The chef’s advice is to boil the individual vegetable to your desired firmness and set it aside. Heat an aluminum flat pan to extreme high heat (including the lid). Place all pre-boiled vegetable all at once, adding about 1 cup of bouillon water. You must hear the noise of the steam at this point. Retain the vegetable in the pan for about 30-40 seconds and serve with salt and pepper.

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