今日の夕食は、お鍋にしました。我が家では、お鍋といえばいつも鶏団子がメイン。鶏ミンチ、玉ねぎ麹、みりん、片栗粉、ニンニク、生姜、青ネギ、シャンツァイの茎のみじん切りを混ぜました。鶏団子の他には、ジェムレタス、人参、リーク、豆腐、韮、最後にお餅も。ソースはごまだれで、市販のごまだれにピーナッツバター、ニンニク、生姜、醤油、みりんを加え、各自で青ネギのみじん切りとシャンツァイもトッピング。美味しくいただきました。
Today’s dinner was Nabe (Japanese Steamboat) with minced chicken balls. When we have Nabe, we always have minced chicken balls as the main ingredient and I make them with minced chicken, onion koji (as I had some), mirin, cornstarch, garlic, ginger, green onion & coriander stems. As well as the chicken balls, we had gem lettuce, carrot, leek, tofu, garlic chive & mochi (Japanese rice cake). The sauce is sesame sauce – bottled sesame sauce for steamboat, plus peanut butter, garlic, ginger, soy sauce, mirin – and we just added some chopped green onion and coriander leaves. We enjoyed it very much.
