常備生地で作る胡桃味噌入り発酵おやき Fermented oyaki with walnut miso made with stock dough
ときどきベジタリアン I’m a vegetarian sometimes
ストーリー
Recipe trivia
前の記事で紹介した「冷蔵庫に常備する生地」の展開その１。
This is the first variation of the "dough that you always keep in the fridge" that was introduced in the previous article.
おやきは長野県北部のの郷土料理で、米の代用食として受け継がれてきた。今では長野県全域のお土産物としてとても人気がある。コンビニの商品にもなっている。農閑期の囲炉裏端で囲炉裏の灰に埋めてふっくら温めて食べるのが伝統的な食べ方だ。中身のバリエーションは豊富で、甘い餡子以外に、野菜や漬物なども包まれる。貧乏人やベジタリアンにも優しい郷土料理だ。
今は囲炉裏もなく、この食べ方は過去のものになってしまったけど、僕は酒饅頭のように生地を少し発酵させれば、冷めても美味しく食べられると思っていた。それで調べてみたら、同じことを考えて、おやきをメジャーにした会社がすでにあった。長野県の「いろは堂」だ。前身がパン屋だったらしく、おやきに発酵を加える工夫をして今では老舗となっている。この辺りの経緯はこの会社のホームページにも掲載されているので、そちらを参照して欲しい。早速取り寄せて食べてみたら、この方法で作られたおやきはとびきり美味しかったのだ。おすすめの一品です。
Oyaki is a local dish in the northern part of Nagano Prefecture that has been passed down as a substitute for rice. It is now a very popular souvenir throughout Nagano Prefecture. It is also available at convenience stores. The traditional way to eat it is to bury it in the ashes of a hearth during the farming off-season, warm it up, and eat it. There are many variations in the filling, and in addition to sweet bean paste, vegetables and pickles are also wrapped around it. It is a local dish that is friendly to poor people and vegetarians.
Nowadays, there are no hearths, and this way of eating it is a thing of the past, but I thought that if the dough was fermented a little like sake manju, it would be delicious even when it was cold. So I looked into it, and found that there was already a company that had the same idea and made oyaki popular. It was Irohado in Nagano Prefecture. It seems that its predecessor was a bakery, and it has become a long-established store by devising an oyaki fermentation method. The details of this are also posted on the company's website, so please refer to it. I ordered some and tried them straight away, and found that the oyaki made using this method was incredibly delicious. I highly recommend it.
Ingredients:
材料：
常備の発酵生地※
味噌
胡桃
※前の記事（冷蔵庫に常備する応用自在の発酵生地）を参照。
Fermented dough to keep on hand*
Miso
Walnuts
*See previous article (Versatile fermented dough to keep in your fridge).
procedure:
手順:
味噌に細かく刻んだ胡桃を入れた餡を用意する。
六等分した発酵生地を丸めて潰し、餡を包み込んで、口を摘んで開かないように圧着する。この状態で少し潰し、上下は平らで、２センチくらいの厚みになるようにする。
二次発酵は不要。
フライパンに油を敷かずに（好みで油を敷いて揚げ焼きにしても良い）弱火で加熱し、おやきを並べて蓋をする。
数分加熱して焦げ目が付いたら、生地を裏返して、反対側も同様に焼く。
冷めても美味しく食べられるが、食べる直前に、フライパンかトースターなどで軽く焼き直しても良い。
Prepare the filling by adding finely chopped walnuts to miso.
Divide the fermented dough into 6 equal parts, roll them into balls, flatten them, and enclose the filling, then pinch the opening and press it down so it won't open. Flatten it slightly while it's still in this state so that the top and bottom are flat and it's about 2cm thick.
No second fermentation is necessary.
Heat in a frying pan without oil over low heat (you can add oil and fry them if you like), arrange the oyaki in it and cover.
After cooking for a few minutes and browning, flip the dough and cook the other side in the same way.
It's delicious when it's cold, but you can also lightly re-heat it in a frying pan or toaster just before serving.
Tips and tricks:
コツと応用のヒント：
生地を二次発酵させないのは、好みの問題だけど、パンみたいになってしまうから。発酵でふわふわになりすぎると、おやきではなくなると僕は考えるので、僕は二次発酵の工程は入れていない。ただ、そこはお好みで。
いろは堂さんは軽く揚げてから焼いていて、これもとても美味しいので、お好みで、揚げてから焼くか、フライパンに油を少し敷いて、揚げ焼きにするのもありだ。
ここではとてもシンプルに胡桃味噌としたけど、バリエーションは山のようにあるので、いろいろ試してみたら良いと思う。
個人的には冬菜漬けを炒めて輪切りの唐辛子と胡麻を入れて胡麻油で炒めたものがお気に入りです。最近ではチーズが入ったバージョンもあるようだ。ひき肉だって、焼いてむしった鯵の乾物だって構わない。ベジタリアンだったら、以前の記事でレシピを紹介した精「進出汁」の出汁ガラを刻んで味噌や醤油を絡めたものも使える。元々農閑期に外は雪でどこにも出て行けない時に食べる料理なのだから、保存食を組み合わせるのが正当派とも言える。
フライパンで気軽に焼けるパンなのでおやつにもぴったり。
The reason for not letting the dough rise a second time is a matter of preference, but it ends up looking like bread. I don't think that if it becomes too fluffy from the fermentation, it will no longer be oyaki, so I don't include the second fermentation process. However, it's up to your preference.
Irohado lightly deep-fries it before baking, which is also very delicious, so you can either deep-fry it and then bake it, or put a little oil in the frying pan and deep-fry it, depending on your preference.
Here I made it very simple with walnut miso, but there are tons of variations, so I think it's good to try different ones.
Personally, I like to stir-fry pickled winter greens, add sliced chili peppers and sesame seeds, and stir-fry them in sesame oil. Recently, there seems to be a version with cheese in it. You can use minced meat or even dried horse mackerel that has been grilled and peeled. If you're a vegetarian, you can use chopped dashi stock from the "Shishin-jiru" soup stock that I introduced in a previous article, mixed with miso and soy sauce. Since this is a dish that is originally eaten during the farming off-season when it's snowing outside and you can't go anywhere, it seems like a natural choice to combine it with preserved foods.
This bread can be easily baked in a frying pan, so it's perfect as a snack.
Guide to where to get ingredients and equipment 材料と機材の入手先ガイド
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