English is below.
ピェンロー鍋の存在を今まで知らなかったことに深く反省。
白菜トロトロ、食べれば食べるほどスープがどんどん美味しくなるミラクル！
http://oisiso.com/pyen_ro.html
ちなみにこのレシピの分量はかなり大食いの2人分かと。白菜1個、豚バラ500g？！
標準の分量なら4人前で白菜1個、豚バラ300g、鶏胸肉200gくらいで充分かと。
アメリカのスーパーやお肉屋さんには日本のようにスライスされた豚バラなんぞありません。アジアンスーパーも近所でないと、ブロックの肉を買って自分でスライスするしかないです。
豚バラは pork bellyに当たるそう。わたしが行ったスーパーはそれさえ在庫がなかったので、ブッチャーのおにーさんにshoulder を勧められてそれで代用。でもやっぱりもう少し脂肪分が多い方がピェンローには良かったかな。
肉の部位を英語で、参考:
http://www.junglecity.com/enjoy/food_english/meat.htm
あと、干し椎茸と白菜だけではどうもと思い、leekも少し入れてみたらgoodでした。
今度作るとき、ベジブロスのストックがあったらさらに味が奥深くなりそう。
土鍋なんて洒落たものは我が家にはないかわりに、ルクルーゼ26cmがどんな煮込み料理にも大活躍してくれます。結婚祝いに旦那の妹夫婦から頂いたんだけど、一生重宝する。
このレシピには具体的な分量が書いていないので、わたしが作ったのを記録。
〈4人前〉
豚肉 0.6lbs
鶏胸肉 0.4lbs
白菜 小 1個半 ／ 2lbsくらい (日本の白菜はバカデカイが、こちらのはかなりかわいらしいサイズ)
干し椎茸 10枚 1Lくらいの水で半日かけて戻す
昆布 4x15cmくらい (貴重なのでケチってます)
リーク 1本
胡麻油 オタマ2杯分
春雨 2人前
仕上げに塩、七味、ゆず七味、ゆずポン酢。
レシピのサイトの下の方にあるけど、どうしてかピェンロー食べた後にのどが乾きすぎる！
--- English ---
Nappa Cabbage Soup
You have eaten nappa cabbage only for kimchi?? That's a pity. Simmered the white part of cabbage is melted into the dried shiitake broth and then mixed with the meat flavor.
This savory soup, cooking is very simple, and warm you up (actually I sweated a lot;;) as a autumn / winter meal, just like chicken soup. The soup is beautiful gold.
I hope you can find these all ingredients at the nearest Asian grocery, but if not, substitute ( ) for them.
4 servings:
10 dried shiitake (vegetable stock or button mushrooms)
1 piese dried combu, additional
2lbs nappa cabbage, white bottom: chopped finely, green leaves: sliced into 1/4 inch
0.4 lbs chicken breast, diced into 1 1/2 inch
0.6 lbs pork belly (or shoulder), sliced as thinner as you can, like bacon
2 ladles sesame oil
2 oz vermicelli/green bean starch noodle (steamed rice)
In a large pot, soak dried shiitake in the 1 quart of water. Leaving a couple hours is preferred, but if not time, soak them in the warm water until soften. If you desire or have dried combu home, add some one hour before shiitake is ready.
While shiitake is soaked, cut the nappa cabbage. When the shiitake broth is ready, add the white part of cabbage into the broth, cover, the heat to medium-low, simmer for 20 minutes.
When the cabbage is melted and getting transparent, add all meat and cover with the rest cabbage on it. Additionally, sliced leak would be more flavor.
After a while, add one ladle of sesame oil and simmer still medium-low, more 20 minutes. Make sure not to boil, otherwise the soup will be cloudy. It will be shiny gold!
When everything looks tender, add vermicelli and simmer for 3-5 minutes.
Before serving, garnished with another ladle of sesame oil. You may add sesame oil less than one ladle, and adjust some more if you desire.
Yes, it's done! No salt or pepper are seasoned while cooking. Salt, shichimi-toukarashi (or cayenne pepper), ponzu, or ground sesame? Prepare any seasoning as you like on the dinning table but not too much, do not disturb the taste, umami.
Usually Japanese would like to finish some steamed rice or ramen noodle after enjoying the soup. In the nappa cabbage soup, add some rice, cooking sake/rice wine (white wine or dry sherry) and some beaten eggs, and covered with lid. Simmer it low heat for a 2-3 minutes. Are you already full? Agree, I and my husband are too full to do it.
I referred this recipe. It's all Japanese language but pictures will help you.
http://oisiso.com/pyen_ro.html
