朝食はせいろで蒸し野菜を食す
朝起きて、何作ろうかなと台所へ。
年始に親戚から新鮮な自家製野菜をたくさんいただいたことを忘れていました。
あまり調理しないで野菜の味を楽しめる「せいろ蒸し」にしようと新鮮なキャベツをざく切りに。あとは冷凍かぼちゃ、冷蔵庫に残っていたミニトマト、タンパク質も入れなきゃと思い冷凍ひき肉を見つけてレンジで解凍、塩胡椒にオイスターソースをちょっぴり入れてまぜて丸めた。
濡らしたせいろにオーブンシートを適当に切りぐしゃぐしゃっと丸めた後軽く伸ばしてせいろの内側に敷く。そこにカラフルな具材を見栄え良く並べる。
沸騰した鍋にせいろを乗せて蓋をして15分蒸す。流石に3つ重ねたら一番上のせいろまでは熱が届かなかったので2つ重ねにして蒸した。
目の前でせいろの蓋を開けて湯気が上がるのを見ると食欲が出てきますね。
うちは1人1せいろの提供。ゴマドレッシングで温野菜を食べたらとっても美味しかった
手持ちの鍋やフライパンに受け台を乗せるだけでせいろ料理が簡単にできますよ。
A Morning in the Kitchen: Simple Steamed Veggie Delight
This morning, I wandered into the kitchen wondering, What should I make today? Then, I remembered—during the New Year, my relatives had gifted us an abundance of fresh, homegrown vegetables. Somehow, I’d completely forgotten about them!
Wanting to enjoy the natural flavors of the veggies without overcomplicating things, I decided on seiro-mushi (steaming with a bamboo steamer). First, I roughly chopped some fresh cabbage. I also grabbed some frozen pumpkin and a few cherry tomatoes left in the fridge. Thinking I should add some protein, I found a stash of frozen ground meat, defrosted it in the microwave, and mixed it with salt, pepper, and a dash of oyster sauce before shaping it into small meatballs.
Next, I prepped the bamboo steamer. I dampened some parchment paper, crumpled it up, and spread it out inside the steamer trays. Then, I arranged the ingredients neatly—presentation matters, right? Once everything was ready, I placed the steamer over a pot of boiling water, covered it with the lid, and let it steam for about 15 minutes.
Initially, I tried stacking three layers of the steamer, but the topmost layer didn’t get enough heat. Lesson learned—I stuck to just two layers, and everything cooked beautifully.
This simple dish brought out the fresh flavors of the veggies and made for a perfect start to the day. Have you ever tried seiro-mushi? It’s such a satisfying way to enjoy wholesome ingredients with minimal effort!