7月に入り暑さもいよいよ本格的になってきましたね。こんな時は冷んやり冷たいお惣菜をいただいて暑さを乗り切りましょう！
今回は夏野菜の出汁浸し。この一品は出汁が決め手。2種の削り節をブレンドしました。鮪節で旨みを、鰹節で香りを出した非常に贅沢な出汁は一口含めば「ハア〜」とため息が出るほど。
この出汁で真っ赤なトマト、みずみずしいナス、シャキッとしたオクラを下処後、弱火で火を通し、味を含ませて冷やしました。
柔らかで出汁の染み渡ったトマトとナスは柔らかでツルンと喉越しも良く、オクラはシャキッと。噛むと出汁と野菜のエキスがジュワーっと口いっぱいに広がります。
出汁と夏野菜がこんなに相性が良かったなんて！そう思わせてくれる一品。彩りも鮮やかな夏野菜、ガラスの器によそって涼やかに。冷たーく冷やしてお召し上がりください。食欲不振もどこかへ吹き飛ばしてくれそうです。
心治郎監修のお惣菜は週替わりで販売中です。メニューは下記リンクをご覧ください。
Chilled Side Dish of Summer Vegetables simmered in Tuna and Bonito Blended Dashi Broth
As we enter July, the heat is truly becoming intense. During times like this, let’s overcome the heat by enjoying a refreshing and cool side dish!
This time, we have simmered summer vegetables. The key to this dish is the broth. We have blended two types of shaved fish flakes: tuna flakes for richness and bonito flakes for aroma. The resulting broth is extremely luxurious, making you sigh in satisfaction with just one sip.
We lightly cook bright red tomatoes, juicy eggplants, and crisp okra with this broth, allowing the flavors to soak in, and then chill them. The tomatoes and eggplants become tender with the flavors of the broth seeping through, offering a smooth and pleasant texture, while the okra remains crunchy.
When you bite into them, the essence of the broth and vegetables spreads throughout your mouth. Who would have thought that the broth and summer vegetables would complement each other so well? This dish showcases that delightful combination.
Serve it in a glass dish for a vibrant presentation and enjoy it chilled. It will surely chase away any loss of appetite and refresh you.
