24th Edition: [Toyozume Sakaba Shokudo Birikenya] × Special Junmai Sake Hiyaoroshi <Gohyakumangoku Nama-zume>
Even though we're still experiencing some scorching hot days in September, the season is officially entering autumn.
Let's fully enjoy the "autumn of appetite" with autumn ingredients.
Now, for this month's "Tipsy OneDish," we'll be visiting restaurants and bars in Niigata Prefecture.
This is a segment where we'll be offering snacks that pair well with Yoshinogawa sake.
This 24th installment will be held in Toyozume, Nagaoka City."Birikenya, a bar and restaurant."I visited [Name]!
The restaurant opened in May of last year (2019) as a bar and diner in the location where the wife's father originally ran a diner.
The owner, who speaks in a very cheerful Kansai dialect, is from Osaka! He studied Japanese cuisine and offers many delicious dishes in his creative form.
The restaurant is run by the husband and wife, and they also have a lunch menu, making it a popular spot for families.
The alcohol we'll be pairing this time is"Special Junmai Sake, Hiyaoroshi, Gohyakumangoku, Unpasteurized" 、
The freshly pressed sake is heat-treated once and then slowly aged throughout the summer.
This sake, featuring a maple leaf design to evoke the feeling of autumn, is bottled unpasteurized. Please enjoy it with autumn ingredients.
← Mr. Hasegawa, the husband
"Oysters and seasonal vegetables in a thick sauce"
★Recipe★
・Oysters: 5 pieces
• Lotus root: 2-4 slices (Large lotus root is recommended)
・Oyster mushroom: 1
Maitake mushrooms: 1 bunch
King oyster mushroom: 1
・Ginger: Appropriate amount (acicular)
Edible chrysanthemums: appropriate amount *This time, we used "Kakinomoto".
• Yoshino kudzu starch: appropriate amount (※potato starch can be used as a substitute.)
• Salad oil: appropriate amount
Salt: to taste
Japanese dashi stock: appropriate amount (bonito flakes, kelp, light soy sauce, sake, mirin)
★Process★
1. Add salad oil to a heated frying pan and lightly brown the lotus root, oyster mushrooms, maitake mushrooms, and king oyster mushrooms on all sides.
Season lightly with salt and cook until about 80% done.
Point: Since we will be adding oysters and simmering them in Japanese broth later, be careful not to overcook them.
2. Once browned, transfer to a pot, add Japanese dashi stock and julienned ginger, and simmer.
3. Lightly season the oysters with salt and coat them with Yoshino kudzu starch.
Point: Using Yoshino kudzu will give it a gentle thickness. Potato starch can be used as a substitute.
4. Cook the oysters for about 1-2 minutes until cooked through.
Point: Be careful not to overcook the oysters, as they will shrink and become tough.
5. Arrange only the oysters, lotus root, oyster mushrooms, maitake mushrooms, and king oyster mushrooms on a plate, and make a sauce by adding kudzu starch dissolved in water to the Japanese dashi broth from the pot.
6. Pour the sauce over the ingredients on the plate, add some garnish for color, and it's done!!
So, it has matured and become mellow."Special Junmai Sake, Hiyaoroshi, Gohyakumangoku, Unpasteurized"in,
Enjoy the taste of autumn with oysters and mushrooms.
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Also on this day,"Saury and mushroom quiche"They've already made it for me!
A quiche made with two types of cheese and Pacific saury.
Inside, you'll find finely chopped stir-fried saury, shimeji mushrooms, and maitake mushrooms.
"Special Junmai Hiyaoroshi Gohyakumangoku Unpasteurized Sake" It goes perfectly with cheese!
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• Oysters and seasonal vegetables in a thick sauce: 858 yen (Original menu item, available until the end of November)
・Saury and mushroom quiche: 638 yen (until the end of October)
The event will be broadcast from 6 PM on Saturday, September 12th.
NST
It will only be broadcast within Niigata Prefecture, but please be sure to watch it!
——————-☆The shop we requested this time☆——————-
<Toyotsume Sakaba Shokudo Birikenya>
[Address] 345-1 Toyozume-cho, Nagaoka City, Niigata Prefecture
[Telephone] 0258-22-1150
[Opening Hours] Lunch: 11:30 AM - 2:00 PM (Last Order 1:30 PM) *Weekdays only
Night: 17:30-22:00 (LO 21:30)
<Regular closing days> Every Wednesday and the second Tuesday of the month. *We may also be closed on irregular days.
<Facilities> Total seating capacity: 25 seats