フミオソース


おがさわらさんは、北海道虻田郡、ニセコ東山温泉にあるヒルトンニセコの総料理長である。彼の料理は、このエリアにあるハイクオリティーで、新鮮なプロダクトを使う事に、フォーカスしている。そして、そこにはシンプルであり、尚且つバランスもとても大事だ。これは彼にとって、とても最高のクオリティーを演出をする事に、これらのプロダクトが可能にさせているからだ。
















とってもユニーク!!

これはおがさわらさんのユニークかつオリジナルな日本テイストのBBQソースです。日本語では「焼肉のたれ」と言っています。おがさわらさんが、僕にこの彼のオリジナルファンタスティックなBBQソースの秘訣やレシピーを、惜しげもなく僕に教えてくれました!

 

最も非常識なセンス

 

僕は前に偉大なシェフの下で働いていた頃、そのシェフはこう言った、良い料理とは99%の常識的センスだと・・・僕はその意見に賛成出来なかった!

僕がガキの頃、僕の先生がこんな事を言った、最も非常識な事は常識的センスだと。

・・・いくら必死にサーチしても・・・すっごい非常識だって事が分かるよ!!!

いくつかのケースをみても、これは本当さ。だから、このソースと同じ位良いソースを作ろうと、近づけばこのソースを作った人がとても常識的って事が分かるはずだよ。

 

決して自分に得意になり過ぎない

僕はキッチンの中で自分に得意になることは、とても大切な事だと、信じている。だけれども、もし誰かから教わるような事があれば、もちろん自分に自信がある事を恥じず、それと同時に誰かに教わると言う事に、従順になることだ。

部クにもたくさんの、僕のソースがあるし、とても誇りに思う・・・でも、2,3日前に作った焼肉ソースは、本当にごく普通のソースだったと、白状しよう。

 

I believe that it’s important to be proud in the kitchen, however if you can learn from someone, then don’t be ashamed to give your pride a well deserved rest and be ready to learn something. I’ve got many sauces that I’m very proud of… but I made a yaki niku sauce a few days back and I confess it was rather mediocre… However a couple of days later Ogasawara san made his version. Not only was his version far superior, but it kicked my BBQ ass !!! Stole the show…Winner! Hands Down!!! It really inspired me. I wanted to learn all his secrets. Not only was he kind enough to fill me in, he also let me share his precious recipe with the world. BBQ WIZRAD is getting clicks from 25 countries around the world (as we speak). I hope that many people will be enjoying Ogasawara san’s yakiniku sauce over the years that follow.

Below is the recipe and under the recipe if you are interested to read on please enjoy the section on the history of Yaki niku.

 

フミオソースのレシピ

 

10 ねぎ

6粒 にんにく

50g 生しょうが

2つ りんご

500cc みりん

1000cc キッコーマンしょうゆ

10cc タバスコ

5g 乾燥とうがらし

 

10g コーンスターチ

100cc 米酢

200cc レモンジュース

10g 塩

10g ごま油

100g ごま

20g チキン ブイオンパウダー

 

 

METHOD

Put the spring onion, garlic, ginger and apple in a food processor and make a course puree.

Cook the puree in a sauce pan with a little vegetable oil on low heat for about 25 minutes (stir frequently).

Add the remaining engridients, but save (the lemon juice,vinegar,sesame oil and corn starch for last).

Bring the sauce up to a boil. Skim the surface. Reduce the heat and cook slowly for 2 to 3 minutes. Add the lemon juice, vinegar and the sesame oil. Mix the corn starch with a little cold water and use to thicken the sauce.

 

 WHAT IS YAKI NIKU ?!???!!!?!?!?

 焼き肉 or 焼肉), meaning "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes.

Today, it commonly refers to a Japanese style of cooking bite-sized meat (usually beef and offal) and vegetables on griddles over charcoal or gas/electric grill. It is thought to have originated from horumonyaki a dish of grilled offal, invented by Korean immigrants in the Kansai area after the Second World War]

In a yakiniku restaurant, diners order several types of prepared raw ingredients which are brought to the table. The ingredients are cooked by the diners on a grill built into the table throughout the duration of the meal, several pieces at a time. The ingredients are then dipped in sauces known as tare before being eaten. The most common sauce is made of Japanese soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame Garlic-and-shallot or miso-based dips are sometimes used.

The History of YakiNiku

After officially being prohibited for many years, eating beef was legalised in 1871 following the Meiji Restoration as part of an effort to introduce western culture to the country. The Emperor Meiji became part of a campaign to promote beef consumption, publicly eating beef on January 24, 1873. Steak and roasted meat were translated as yakiniku (焼肉) and iriniku (焙肉)

Jingisukan (ja:ジンギスカン) the Japanese transliteration of Genghis Khan), is a style of grilling mutton, which is also referred to as a type of yakiniku. The dish was conceived in Hokkaidō, where it has ever since been a popular dish, but has only recently gained nationwide popularity. The name Jingisukan is thought to have been invented by Sapporo-born Tokuzo Komai, who was inspired by grilled mutton dishes in Manchuria. The first written mention of the dish under this name was in 1931. Ventilated barbecue systems, introduced by Shinpo Co., Ltd. in March 1980 quickly spread throughout Japan as it enabled diners to eat Yakiniku in a smoke-free environment and thus greatly extended the clientele. The popularity of yakiniku was given a further boost in 1991 when the easing of beef import restrictions led to a drop in the price of beef.