Hamburg In Ratatouille Sauce

一昨年、考えられないくらい久しぶりに健康診断を受けましたが、その時にある先生から、「健康のためには豚肉と牛肉は週に1、2度に控えてあとはチキンの胸肉かお魚を食べる方が良い、特に煮込み肉やミンチは良くない」と言われ、以来ストレスにならない程度に気をつけています。もともと、わたしも夫も煮込みやミンチを使うお料理に好きなものが多く度々牛ミンチを使っていたので、結構メニューに困ります。今でも夫が大好きなチリコンカー二は良く作りますが、コテージパイやハンバーグや中近東風のコフタやモロッコ風ミートボール、キーマカレーなどは以前ほど作らなくなりました。

In August 2016, my husband and I finally took a thorough health check up after years of not doing so.  This may not be so unusual in other countries but the majority of people take thorough health check up once a year in Japan (except perhaps older generations, my Mum never did).  When we had the results, the doctor told us that it’s better to have pork, lamb or beef less than once or twice a week and eat chicken breast or fish other days for a good health and also avoid stewing meat and minced meat as they are specially bad for you.  Since then I have been quite conscious about it.  I don’t stress myself out about it but I do keep it in my mind when I think of a menu.  Both my husband and I love casserole type dishes and also lots of dishes where minced beef is used – like Cottage Pie, Hamburg steak, Middle-eastern style kofta, Moroccan meatballs, Keema Curry etc – but I haven’t been cooking them as often as before for this reason although I still do cook Chilli Con Carne often as it’s my husband’s favourite.  It’s a pain to think of the menu, though.

ということで、今日はかなり久しぶりにハンバーグを作りました。調べてみると、最後に作ったのは丁度健康診断の結果が出る前のこと、1年半作っていなかったみたいです(笑)。ハンバーグそのものは、「本当においしく作れる洋食(きちんと定番COOKING)のレシピを使っていますが、わたしは豚ミンチより牛ミンチを少しだけ多めに入れています。(詳しくは、こちら。)お野菜を炒めたものがたっぷり入った柔らかいハンバーグです。ナツメグやクローブやシナモンを入れますが、今日はちょっと入れすぎたかも?ソースは、ラタトゥユ風のお野菜たっぷりのソースで煮込んだもの。ナスとズッキーニは溶けてしまったりするので別に焼いて、最後に加えてさっと温めています。付け合わせがいらずたっぷりお野菜も食べられますし、わたしはデミグラスソースも大好きですが夫はこちらの方が好きなようなので、ほとんどこれにします。

So, it’s been a long time since I cooked “Hamburg Steak” – Japanese style.  Some use just beef, some a mixture of beef and pork.  I used to use just beef but I now use a mixture. It looks like I hadn’t made it since the last health check-up so it’s been a year and a half since we had this last.   I use a recipe from a Japanese cook book written by a Japanese chef but instead of a half minced beef and a half minced pork like in the recipe I use a little more beef than pork.  It has a large amount of sauteed and pureed vegetables (onion, celery & carrot) so it’s very tender and juicy. I use some spices like clove, nutmeg and cinnamon in the Hamburg, – I might’ve put in a little too much today.  Japanese usually have demi glace sauce over the Hamburg but I tend to make something like ratatouille in tomato sauce.  My husband seems to prefer it and also this way I don’t need to make side vegetables as there are lots of vegetables in the sauce.

ハンバーグの大きさはその日の気分で変わりますが、今日は大体日本のハンバーグの標準サイズでしょうか。夫は2つわたしは1つでしたが、夫が少し食べきれなかったので、残った分(5分の1くらい?)わたしが食べました。

The size of Hamburg changes every time but I think they were about the standard Japanese Hamburg size today.  My husband had 2 and I had 1 but my husband couldn’t quite finish the second one, so I had the bit that was left.

 

21Mar18Dinner1

 

ちょっとほっとした出来事があったので、お祝いにシャンパンを開けました。

There was a little bit of good news that we wanted to celebrate so we opened a bottle of Champagne.

 

21Mar18Dinner2

 

21Mar18Dinner3

 

お野菜を切って炒めるのが結構手間なので、いつも一度に多めに作ります。今日もたくさん作って冷凍したので、近いうちにまた登場すると思います。細かくして、パスタのソースにも使えますね。

It’s quite a lot of work as you have to chop a lot of vegetables and cook them, then let it cool, so I made a lot and froze the rest.  We’ll be having them again relatively soon.  I could also break it and use it for a pasta sauce, too.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s