金沢の台所『近江町市場』で食材探し！笠原流ごちそう和食

This time, we're heading to Kanazawa's kitchen, "Omicho Market"! Masahiro Kasahara will introduce you to the unique ways to enjoy the market while searching for seasonal seafood and local ingredients! Enjoy Kasahara's gourmet Japanese cuisine made with Kanazawa ingredients – watch until the end! ↓Subscribe to the "Ryori no Hosomichi" channel here↓ *Scheduled to be released every Wednesday and Saturday at 7 PM http://www.youtube.com/@sanpiryoron?s... ↓Make a reservation at "Sanpiryoron Kanazawa" here https://lin.ee/yN50GvD ↓For business inquiries, please use the "Sanpiryoron" contact form↓ https://www.sanpi-ryoron.com/contactf... ↓"Sanpiryoron" is hiring staff! Recruitment form here ↓ https://www.sanpi-ryoron.com/recruit/ ■ Nodoguro, Kaga Futokyuri, and Kanazawa Seri Rice (3-4 servings) 【Ingredients】 3 cups rice, 4 small Nodoguro fish, 1/2 Kaga Futokyuri cucumber, 30g Kanazawa Seri, 5g kombu seaweed, a pinch of white sesame seeds, a pinch of salt A (450cc water, 45cc sake, 30cc light soy sauce, 15cc dark soy sauce) 【Instructions】 ① Remove scales and innards from the Nodoguro fish Sprinkle with salt and let sit for a while, then wipe off excess moisture. ② Peel the Kaga Futokyuri cucumber Remove the seeds with a spoon and slice thinly. ③ Wash the rice and soak it in water for at least 30 minutes Drain the water using a colander and place in an earthenware pot. Add A, Kaga thick cucumber, and dashi kelp. Place the blackthroat seaperch on top, cover, and bring to a boil over high heat. Once boiling, reduce heat to medium and cook for 5 minutes, then reduce heat to low and cook for 15 minutes. Finally, turn off the heat and let it steam for 5 minutes. ④ Finely chop the stems of the Kanazawa celery. Roughly chop the leaves. ⑤ Open the lid of the earthenware pot and scatter the Kanazawa celery over it. Remove the fins and bones from the fish and mix. Serve in a bowl and sprinkle with white sesame seeds. ■ Megisu Fishball and Shiitake Mushroom Soup (3-4 servings) [Ingredients] Approximately 10 Megisu fish, 150g shiitake mushrooms, 1/2 leek, a pinch of salt B (1 tsp grated ginger, 1 tsp sugar, 1 tsp dark soy sauce, 2 tbsp potato starch, 1 tbsp miso) C (600cc water, 100cc sake, 5g kombu seaweed) D (2 tbsp light soy sauce, 1 tbsp mirin) [Instructions] ① Cut the shiitake mushroom caps into large pieces and tear the stems by hand. Slice the white part of the leek diagonally and thinly and finely chop the green part. ② Remove the heads and innards from the Megisu fish and fillet them using the Daimyo-oroshi method, remove the belly bones, and chop them with a knife. ③ Add B to the minced fish (approx. 200g) Knead by hand until sticky. ④ Put C in a pot and heat it Once it boils, roll the minced fish from ③ into balls and add them to the pot, then reduce the heat to low. When the outside of the fish balls have hardened Add the shiitake mushrooms and green onions and simmer for about 5 minutes. Finally, add D and season with a pinch of salt. ⑤ Serve in a bowl and garnish with finely chopped green onions. "Sanpi Ryōron" Website https://www.sanpi-ryoron.com/ [Sanpi Ryōron Instagram] https://instagram.com/sanpiryoron_off... [Sanpi Ryōron TikTok] TikTok: sanpiryoron_official Sanpi Ryōron Online Store [KURIYA] http://www.sanpi-ryoron-kuriya.com/ #Ōmi-chō Market #Kanazawa City #Sanpi Ryōron #Masahiro Kasahara #Japanese Food #Cooking Recipes