JP2023156832A - Kamameshi, and cooking method of kamameshi - Google Patents

Abstract

To provide Kamameshi with fresh taste, from which deliciousness can e expected.SOLUTION: Concerning Kamameshi 20 cooked after adding a seasoning to rice, Fugu confit 1 is used as an ingredient to be put into a pot 11 before cooking rice. Concerning a cooking method of Kamameshi 20, in the pot 11, Fugu confit 1, a seasoning and water are added to rice, and then the pot 11 is heated, to thereby cook rice, and to make Kamameshi 20.SELECTED DRAWING: Figure 1

Description

There is an application for exception to loss of novelty.

The present invention relates to kamameshi and the like using blowfish as an ingredient.

Kamameshi is, for example, a rice dish prepared by adding ingredients (for example, chicken, mushrooms, etc.) and seasonings to rice in a pot and cooking it. Kamameshi is often served at restaurants.

Non-Patent Document 1 describes kamameshi (eel kamameshi, abalone kamameshi, whale kamameshi, etc.) using various ingredients, as well as an explanation of kamameshi. Furthermore, Non-Patent Document 2 describes kamameshi using blowfish as an ingredient.

“Wikipedia Free Encyclopedia” “Kamameshi” [online], [Searched on April 6, 2020], Internet <URL: https://ja.wikipedia.org/wiki/%E9%87%9C%E9% A3%AF＞ “Blessings of the Sea: The Power of Food JAPAN Official Recipe Site” [online], [searched on April 6, 2020], Internet <URL: https://sakanaouen-recipe.jp/archives/13502>

By the way, in recent years, there has been an increasing demand for new and unusual flavors. However, conventional kamameshi (kamameshi described in Non-Patent Document 2) using blowfish as an ingredient is cooked in Japanese-style soup stock such as bonito stock, has a common seasoning, and lacks freshness. In addition, using new types of fish and vegetables as ingredients may give the dish a fresh taste, but it is difficult to expect it to be delicious.

The present invention has been made in view of these circumstances, and aims to realize a pot rice that is delicious and has a fresh taste.

In order to solve the above-mentioned problems, the first invention is a pot rice cooked by adding seasonings to rice, and blowfish confit is used as an ingredient to be added to the pot before cooking the rice. .

In a second invention, in the first invention, blowfish milt is further used as an ingredient to be added to the pot before cooking the rice.

The third invention is a method for cooking kamameshi, in which blowfish confit, seasonings, and water are added to rice in a kettle, and then the kamameshi is heated and the rice is cooked. create.

In a fourth invention, according to the third invention, blowfish milt is further added to the rice in the pot before heating.

In the present invention, blowfish confit is used as an ingredient for kamameshi. Here, ``Confit'' is described as ``Meat such as pork, duck, turkey, etc. boiled in its fat,'' according to Digital Daijisen. Also, a dish using pufferfish meat as the meat is called ``fugu confit,'' and the oil used is, for example, olive oil. Fugu confit is also called ``blowfish marinated in oil.'' The cooking method for ``Confit'' is a French cooking method. Therefore, by using blowfish confit as an ingredient in kamameshi, the deliciousness of Japanese blowfish rice and the deliciousness of western blowfish melted in oil are intertwined, giving it a fresh, Western flavor even though it is kamameshi. becomes. In addition, the puffer fish meat contained in the puffer fish confit is the final ingredient in the kamameshi, so you can expect it to be delicious. According to the present invention, it is possible to realize kamameshi that is delicious and has a fresh taste.

FIG. 1 is a diagram for explaining how to make kamameshi according to an embodiment.

Embodiments of the present invention will be described in detail below with reference to the drawings. Note that the following embodiments are examples of the present invention, and are not intended to limit the scope of the present invention, its applications, or its uses.

This embodiment is a kamameshi that is cooked by adding seasonings to rice, and uses blowfish confit as an ingredient to be added to the kettle before cooking the rice (hereinafter referred to as "honkamameshi"). ). Honkama-meshi includes at least rice cooked with water and seasonings, and blowfish confit cooked with rice. The essential ingredients for honkama-meshi are rice, blowfish confit, seasonings, and water. Materials that can be selectively used to improve the taste include blowfish milt, garlic, and the like. If using blowfish milt or garlic, add it to the pot before cooking the rice.

[Ingredients for kamameshi]
Regarding each ingredient, for blowfish confit, you can use ``blowfish meat simmered in olive oil.'' Fugu confit, for example, is made by steaming blowfish meat with bones, then removing only the meat, soaking the meat, garlic, red chili pepper, salt, and pepper in olive oil and simmering it at low temperature for a long time. It can be created with . Moreover, commercially available blowfish confit can also be used. Note that the blowfish confit may be made using oil other than olive oil.

Seasonings are the ingredients used to season honkama-meshi, and various things such as soy sauce and salt can be used. There may be one type of seasoning, or there may be multiple types. In this embodiment, at least soy sauce is used as a seasoning.

The pufferfish milt is placed raw in the pot before the rice is cooked. Adding raw blowfish milt to the ingredients not only improves the flavor, but also allows diners to enjoy the milt itself. The inventor of the present application has found that among various types of blowfish, the milt of pufferfish is particularly suitable for honkamameshi. However, you may use the milt of blowfish other than pufferfish.

[Kamameshi recipe]
Next, an example of a recipe for kamameshi will be explained.

The amounts of each ingredient in this kamameshi are: 100 parts by weight of dry rice, 40 to 90 parts by weight of blowfish confit (preferably 40 to 60 parts by weight), 60 to 80 parts by weight of blowfish milt, and 2 to 6 parts by weight of soy sauce. Parts by weight, 2 to 5 parts by weight of garlic, and 130 to 160 parts by weight of water. Here, if the amount of blowfish confit is less than 40 parts by weight, the taste of the kamameshi will be too bland, and if the amount of blowfish confit is more than 90 parts by weight, it will become greasy. It is preferable to add garlic even if the blowfish confit itself contains garlic. This increases the flavor of garlic and makes the kamameshi taste fresher. You may also add a small amount (about a pinch) of chopped pufferfish skin to the rice before cooking. This makes the kamameshi taste smoother and enhances the fugu flavor. You can also add blowfish mako pickles to the cooked kamameshi. This enhances the fugu flavor.

To make this kamameshi 10, first wash the rice and drain it, then put it in a pot 11 for kamameshi, add 1 part of blowfish confit, garlic, soy sauce, 2 parts of blowfish milt, and , pour water into pot 11. Then, as shown in FIG. 1(b), in a furnace or the like, with the lid 12 placed on the pot 11, for example, solid alcohol fuel 13 provided below the pot 11 is ignited, and the pot 11 is heated for a predetermined period of time. Heat and cook the rice and ingredients.

During the heating process, the rice is cooked in a soup stock that contains the flavor of the puffer fish meat contained in Fugu Confit 1 and the flavor of Fugu Milt 2. Further, the oil (such as olive oil) contained in the puffer fish confit 1 is separated from the water and ultimately coats the rice grains. In other words, the rice grains are coated with oil that contains the fugu flavor. Therefore, the flavor of blowfish is effectively imparted to the rice of Kamameshi 20.

In this embodiment, since the blowfish confit 21 is used as an ingredient of the kamameshi 20, the deliciousness of the Japanese blowfish rice and the deliciousness of the western blowfish dissolved in oil are intertwined, and even though it is the kamameshi 20, The seasoning is Western-style and fresh. Furthermore, as shown in FIG. 1(c), the puffer fish meat contained in the puffer fish confit 21 will eventually become the ingredient for the kamameshi 20, so it can be expected to be delicious. According to this embodiment, it is possible to realize the kamameshi 20 that is delicious and has a fresh taste.

Furthermore, when using blowfish milt 22, the flavor becomes better due to the milt 22. In particular, when using a large amount of Shirako 22 per 100 parts by weight of rice (for example, when using 60 parts by weight or more), the melt-in-the-mouth flavor and flavor of Western oil and Shirako 22 intertwine well, resulting in Kamameshi 20 with superior freshness and flavor. It can be realized. The flavor can also be improved by using garlic or chili pepper.

Honkamameshi (example) using blowfish confit as an ingredient and kamameshi (comparative example) using no blowfish confit as an ingredient were prepared and subjected to sensory evaluation. It should be noted that the present invention is not limited to this embodiment unless it exceeds the spirit thereof.

The materials of Example 1 are as follows. Note that the rice variety Hinohikari was used. For the puffer fish confit, the product name "Conf" (commercial use using puffer fish, manufactured by EM Co., Ltd.) sold at the puffer fish restaurant "Hakata Itsu" Mi was used. The soy sauce used was the product name "Usukuchi Soy Sauce" (Higashimaru Soy Sauce Co., Ltd.). For the garlic, grated garlic with the trade name "Domestic Garlic" (Aeon Top Valu Co., Ltd.) was used.
110g rice (0.7 go, 150g in wet state)
Fugu confit 50g
3g garlic
3g soy sauce
150g water
Regarding how to make kamameshi in this example, among the above ingredients, rice was first put into a pot, blowfish confit was placed on top of the rice, and soy sauce and water were added. Then, using 30 g of solid alcohol fuel, the rice was cooked in the pot to complete the pot rice.

The materials of Example 2 are as follows. Note that the same materials as in Example 1 were used. For the blowfish milt, I used pufferfish milt.
110g rice
Fugu confit 50g
Fugu milt 80g
3g garlic
3g soy sauce
150g water
Regarding how to make kamameshi in this example, of the above ingredients, rice was first put into a pot, blowfish confit and blowfish milt were placed on top of the rice, and soy sauce and water were added. Then, the pot was heated in the same manner as in Example 1 to complete the pot rice.

The materials of the comparative example are as follows. Note that the same materials as in Example 1 were used. For the blowfish meat, we used pufferfish meat.
110g rice
Fugu meat 30g
3g garlic
6g soy sauce
150g water
Regarding how to make kamameshi in this comparative example, of the above-mentioned ingredients, rice was first put into a pot, blowfish meat was placed on top of the rice, and soy sauce and water were added. Then, the pot was heated in the same manner as in Example 1 to complete the pot rice.

[sensory evaluation]
A sensory evaluation was conducted by three panelists for Examples 1-2 and Comparative Example. In the sensory evaluation, the taste, flavor, and freshness were evaluated on a five-point scale (1 to 5 points). Table 1 shows the average scores of the three panelists.

In Example 1 and Comparative Example, both of which do not use blowfish milt, Example 1 greatly exceeded the Comparative Example in terms of taste, flavor, and freshness. Regarding Examples 1-2, both of which used blowfish confit, Example 2, which used blowfish milt, had better results than Example 1, which did not use blowfish milt.

The present invention is applicable to kamameshi and the like provided at restaurants, accommodation facilities, and the like.

1 Fugu confit 2 Fugu milt 11 Pot 20 Kamameshi

Claims (4)

Kamameshi is rice cooked with seasonings added,
Kamameshi uses blowfish confit as an ingredient that is added to the pot before the rice is cooked. The kamameshi according to claim 1, further comprising blowfish milt as an ingredient added to the kettle before cooking the rice. A method of cooking kamameshi,
A method for cooking kamameshi in which kamameshi is prepared by adding blowfish confit, seasonings, and water to rice in a kettle, and then heating the kettle to cook the rice. 4. The method for cooking pot rice according to claim 3, wherein blowfish milt is further added to the rice in the pot before heating.

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