清鮮龍蝦烏冬鍋
上星期香港喜來登酒店雲海日本料理總廚,示範以木魚湯製作親子,今日他以木魚湯烹調龍蝦烏冬鍋。這款和食的烏冬口感嫩滑,配醬油及木魚湯調成的湯底,掛湯效果一流,配以龍蝦及蔬菜即成為清鮮美饌。
夏日和味家庭菜
龍蝦烏冬鍋是一道簡單的家庭菜式,以鮮味的龍蝦配搭清淡的木魚湯底(可於超市購買木魚精,加水煮滾即成),掛湯的烏冬,口感嫩滑非常。
選材方面,坊間超級市場有售的烏冬,多為稻庭或讚岐烏冬,前者較幼身軟滑,價錢略貴,但更為嫩滑可口。龍蝦可選用本地活龍蝦仔,勝在鮮味,蝦膏亦豐腴。如果喜歡啖啖肉,肉厚的冰鮮波士頓龍蝦亦是不錯的選擇。
蔬菜的種類任君選擇,大白菜(紹菜)、甘筍、大根(白蘿蔔)、冬菇、金菇、春菊(茼蒿)都是日本人愛吃的蔬菜,它們可吸收湯底及龍蝦的鮮味,而且營養豐富。另加配不同菌類,更可增加口感。除熱食外,大家可以把龍蝦煮熟,改配冷烏冬,蘸木魚醬汁享用,分外消暑開胃。
大下內剛穗師傅
雲海日本料理總廚大下內剛穗,擁有逾三十二年入廚經驗,廚藝了得。
清鮮龍蝦烏冬鍋/Udon Pot with Lobster
材料 | Ingredients |
龍蝦 1隻 | Lobster 1 |
烏冬 1包 | Udon 1 pack |
木魚湯 600毫升 | Bonito broth 600ml |
日本淡口豉油 50毫升 | Usukuchi soy sauce 50ml |
味醂 50毫升 | Mirin 50ml |
煮食用清酒 50毫升 | Cooking sake 50ml |
大白菜 1個 | Chinese cabbage 1 |
甘筍 2片 | Carrot 2 slices |
大根 2片 | Daikon 2 slices |
葱 5棵 | Spring onion 5 sprigs |
冬菇 1隻 | Chinese mushroom 1 |
金菇 1束 | Enokitake 1 bundle |
豆腐 2件 | Tofu 2 bricks |
春菊 1棵 | Shungiku 1 sprig |
製法
1.將木魚湯倒入鍋內煮滾。
Pour the bonito broth into a pot and bring to a boil.
Pour the bonito broth into a pot and bring to a boil.
2.加入日本淡口豉油、味醂及煮食用清酒,拌勻成為湯底。備用。
Add the usukuchi soy sauce, mirin, cooking sake and mix well to make the soup. Set aside.
Add the usukuchi soy sauce, mirin, cooking sake and mix well to make the soup. Set aside.
3.龍蝦開邊,洗淨。
Cut the lobster in halve and rinse.
Cut the lobster in halve and rinse.
4.龍蝦切成十件。備用。
Chop the lobster into ten pieces. Set aside.
Chop the lobster into ten pieces. Set aside.
5.除春菊外,所有蔬菜及豆腐放入砂鍋內。
Except the shungiku, put all the vegetables and tofu into the clay pot.
Except the shungiku, put all the vegetables and tofu into the clay pot.
6.倒入湯底。
Pour in the soup.
Pour in the soup.
7.蓋上鍋蓋煮一分鐘。
Cover the lid and cook for 1 minute.
Cover the lid and cook for 1 minute.
8.加入龍蝦及煮熟。
Add the lobster and cook until done.
Add the lobster and cook until done.
9.加入烏冬及煮滾。
Add the udon and bring to a boil.
Add the udon and bring to a boil.
10.面放春菊略煮,上桌。
Top with shungiku and cook for a while. Serve.
Top with shungiku and cook for a while. Serve.
小貼士Tips
.龍蝦應由頭至尾切開。
.You should cut the lobster from head to tail.
.You should cut the lobster from head to tail.