60th Edition: [Makinokon (Seasonal Vegetables Makinokotsuzumi)] x Hiyaoroshi Junmai
This summer in Niigata was unusually hot, so much so that it was frequently featured on national news. Recently, however, the morning and evening temperatures have finally started to drop, making it much more comfortable. At Yoshinogawa, the rice harvest of our own cultivated rice has taken place, and the fresh, green scent of autumn is wafting from the harvested fields. Autumn, the season of delicious food, is finally here! Let's enjoy the long autumn nights with delicious food and sake!
With large-scale events gradually increasing, let's head to Niigata for your autumn getaway!
Now, in this "Tipsy OneDish" corner, we visit restaurants and bars in Niigata Prefecture and ask them to come up with snacks that pair well with Yoshinogawa sake. This month's Tipsy OneDish is in Kashiwazaki CityIt is located「Makinokon」We had Mr. San prepare dishes that pair well with "Hiyaoroshi Junmai" sake!
The alcohol pairing for this occasion"Hiyaoroshi Junmai"Hiyaoroshi is a type of sake made by brewing new sake during the winter, letting it age in tanks, and then shipping it out in the autumn. Through aging, the flavor becomes rounder, and it has been treasured since ancient times as "the most beautiful sake." It has a gentle rice flavor and a rich aroma that spreads in your mouth. It is a sake that can be enjoyed at different temperatures, from slightly chilled to room temperature, as the characteristics of the flavor change at each temperature range, allowing for various ways to enjoy it. This particular sake is linked to the origin of our shop's name, so please enjoy a glass tonight.
And then they will introduce the dishes.「Makinokon」This new restaurant is a casual izakaya-style adaptation of "Shunsai Makinoko." In June, the first floor of Makinoko was renovated into a place where you can enjoy a quick drink. The original name of the restaurant, "Makinoko," means that when seeds are sown in the spring and the fruit ripens in the autumn, a festival is held with drums being beaten, and this new restaurant...「Makinokon」The name "N" in the restaurant was chosen by the president because he believes that an upward-sloping "N" at the end brings good luck. With the desire to "let our customers drink plenty and enjoy the food," they offer a wide variety of dishes, and there is a "Ladies' Day" twice a week (Tuesdays and Wednesdays) which is a treat for women. The menu changes every month, so please look forward to that as well. The second floor remains as before, operating as Makinotsuzumi, and can accommodate business meetings and large groups.
Such「Makinokon」The dish introduced to us by [Name] is a staff favorite."Assorted Chicken Ajillo"That's right! If you do some preparation the day before, you can enjoy a higher-quality ajillo than you would at a restaurant. If you want to savor special cuts of meat like chicken neck, you can also ask the restaurant staff.You can eat there, so please go and check it out.
So, let's get started."Various Chicken Ajillo"Here's a recipe!
The recipe is here ↓
★Ingredients★ (1 serving)
Chicken (thigh, gizzard, neck, heart) 280g
3.3g of salt (1.2% of the meat's weight)
200cc olive oil
1 bay leaf
1 clove of garlic
・1 shiso leaf
2 cherry tomatoes
Lemon (to taste)
- About 3 buckets
★Recipe★
1. Cut the chicken into bite-sized pieces, arrange them on a tray or similar container, and sprinkle with salt.
2. Season the chicken thoroughly with salt.
Point: Season the chicken with salt and leave it overnight. This will remove excess moisture, firm up the meat, and concentrate the flavor.
3. Lightly crush the bay leaf and garlic and place them on top.
4. Cover with plastic wrap and let it rest in the refrigerator overnight.
5. Place the chicken, which has been left to rest overnight, into a pot and add olive oil.
6. Simmer over low to medium heat for about 35 minutes. Once small bubbles start to appear, cover with a drop lid.
Point: Stir the chicken with olive oil at the beginning to coat it evenly. This will prevent it from sticking to the pan.
6. Garnish with lemon and tomato, and it's done!
For the chicken, we recommend using the parts that are delicious when grilled with salt, like yakitori. The subtle saltiness and savory flavor of the chicken, similar to yakitori, dissolves into the olive oil, and it pairs well with the mature and crisp taste of hiyaoroshi junmai sake. You can also enjoy the remaining olive oil by tossing it with your favorite vegetables (root vegetables) or mushrooms.
The menu items introduced this time are「Makinokon」Mr. Miss.You can also enjoy it at our stores.
• Assorted Chicken Ajillo 550 yen (tax included)
Recommended Menu
Beef tendon stew: 660 yen (tax included)
Another recommended dish from the restaurant you introduced is "Beef Tendon Stew".Please enjoy it at our store.
It looks like beef stew, but it's actually beef tendon stew in a miso base.It uses a sweet and deeply flavorful miso sauce.This dish is packed with various cuts of beef, allowing you to enjoy a synergistic effect of flavors as different tastes melt together in your mouth. Since both miso and sake are fermented, they naturally go together perfectly. It comes with baguette slices, so you can fully enjoy the deep flavor of the miso. Please enjoy this stylish beef tendon stew.
The details of this event will be broadcast on NST from 6 PM on Saturday, September 9th.
Channel: "I Love Niigata! Channel" ↓↓
https://www.youtube.com/channel/UCXScRoBNwPISEKWqBXeGiwQ
——————-☆The shop we requested this time☆——————-
＜Makinokon (Seasonal Vegetables Makinokon)＞
【address】
2-4-32 Ekimae, Kashiwazaki City, Niigata Prefecture
[Telephone]
0257-23-0950
[Business Hours]
Tuesday to Saturday: 17:00 - 23:00 (Last Order 22:30)
Sun: 16:00-21:30 (LO 21:00)
[Regular closing days]
Mondays, *Sundays (every other week) - please check with the store.