ホームシック治療法の中華 Chinese Food for a Homesick Heart
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Since I moved to Kagawa four years ago, I haven’t been back to Canada once, not even for a visit! For the first couple of years, my parents came to visit me in Japan once or twice a year, but due to the coronavirus, we haven’t been able to see each other for quite some time now. I love living in Japan, but every once in a while I get a little homesick for Canada. When I’m feeling homesick, eating comfort food always makes me feel better. Today’s comfort food is . . . Chinese-style pork stir fry with garlic scapes and fried rice!
4年間前に香川県に引っ越して以来、私は一度もカナダに帰ったことがないです!最初の2年間は、両親が年に一、二回日本に遊びに来てくれましたが、コロナの関係で私は長い間両親に会っていないです。日本に住むことが大好きですが、たまにはカナダが恋しくなります。ホームシックになる時には、懐かしい料理を食べると気分がよくなります。今日の懐かしい料理は、豚肉とにんにくの茎の炒め物とチャーハンです!
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Because there are so many great Chinese restaurants and grocery stores in Vancouver, whenever I eat Chinese food it always brings back memories of home. I found a few garlic scapes when I was looking through the fridge today for ingredients, which reminded me of a pork and garlic scape stir fry recipe that I’ve been wanting to try.
私はバンクーバー出身ですが、バンクーバーには中華料理のレストランやスーパーがたくさんあるので、中華料理を食べるとバンクーバーの思い出がよみがえってきます。今日、冷蔵庫の中に食材を探していた時に、にんにくの茎を見つけて、ずっと前から作ってみたかった豚肉とにんにくの茎の炒め物のレシピを思い出しました。
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First, I put a little salt and cooking oil into boiling water, then added the garlic scapes and cooked them for about 2 minutes. After draining the garlic scapes, I set them aside to cool.
まずは沸騰させた水に塩とサラダ油各少々を加えて、にんにくの茎を入れて2分ほど茹でました。にんにくの茎から水を切って、冷ましました。
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Next I sliced 200 grams of pork into thin strips, and seasoned it with 1/3 teaspoon of salt, a little white pepper, 1 tablespoon each of Shaoxing wine and water, 1 tablespoon of cornstarch mixed with water, and 1 tablespoon of oil. I cut 1/4 of a Japanese leek and 10 grams of ginger into thin slices, and measured 1 1/2 teaspoons of dobanjan chili bean paste.
次は、豚肉の200gを細切りにして、塩小さじ1/3、白胡椒少々、紹興酒と水各大さじ1、水溶き片栗粉(片栗粉大さじ1と同量の水)、とサラダ油大さじ1で下味をつけました。それから、長ネギの1/4と生姜の1片を薄切りにして、豆板醬小さじ11/2を図りました。
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I heated 2 tablespoons of oil, added the pork and pan fried it until the meat changed color, then removed the pork from the pan. Next I added another 2 tablespoons of oil and fried the Japanese leek and ginger over low heat until fragrant. Then I added the dobanjan chili bean paste and gave it a stir.
サラダ油大さじ2を熱して、豚肉を入れて、肉の色が変わるまで炒めて、取り出しました。次は、油大さじ2を足して、弱火で香りが出るまで長ネギとしょうがを炒めました。それから、豆板醤を加えて混ぜました。
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Next, I turned up the heat, added the garlic scapes and pork, and quickly stirred to mix. Then I added the seasonings: 1 teaspoon of sugar, a little white pepper, 1 teaspoon of rice vinegar, 1 tablespoon of Shaoxing wine, 1 1/2 tablespoons of soy sauce, half a tablespoon of cornstarch mixed with an equal amount of water, and 2 tablespoons of chicken stock. After a few quick stirs to thicken the sauce, it was ready to eat!
そして強火にして、にんにくの茎と豚肉を入れて、手早く混ぜ合わせました。次は、合わせ調味料の砂糖小さじ1、白胡椒少々、酢小さじ1、紹興酒大さじ1、醤油大さじ11/2、同量の水で溶いた片栗粉大さじ1と鶏がらスープ大さじ2を加えました。数回混ぜ合わせてソースにとろみがついたら、出来上がりました!
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For today’s fried rice, I chose a recipe that is a little different from what I used to eat in Canada. This fried rice is flavored with salted salmon and daikon radish pickle! I grilled two fillets of lightly salted salmon until they turned a nice toasty color.
今日のチャーハンですが、カナダでよく食べたチャーハンと少し違うレシピを選びました。このチャーハンには塩鮭とたくあんが入っています!最初は、塩鮭(甘口)2切れを魚グリルで色よく焼きました。
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After breaking up the salmon into flakes, I diced up 80 grams of daikon pickle, sliced one bunch of green onions, measured out 2 tablespoons of sesame seeds, and mixed 1 tablespoon of soy sauce with 1 tablespoon of sake for the seasoning. I also prepared 4 servings of cooked rice.
鮭の身をほぐした後で、たくあん80gをみじん切りにして、細ネギ1ワを小口切りにして、白ごま大さじ1を図って、味付けとしては醤油と酒各大さじ1を混ぜました。温かいご飯4杯も準備しておきました。
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The recipe called for 4 tablespoons of oil, but I thought that was a little too much, so I only used 2 1/2 tablespoons. I started by frying the salmon flakes and daikon pickle.
レシピにはサラダ油大さじ4と書いてありましたが、それはちょっと多いと思って、油大さじ21/2だけ使いました。まずは、鮭とたくあんを炒めました。
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Then I added 4 servings of freshly cooked rice and the green onion slices, stirring until the ingredients were well mixed. Then I turned up the heat slightly, and added the soy sauce, sake and some white pepper, and continued frying. At the end, I sprinkled on 2 pinches of salt to balance the flavor.
それから、温かいご飯4杯と細ネギを入れて、材料をよく混ぜ合わせるように炒めました。強火にして、醤油、酒と白胡椒少々を加えて、炒め続きました。最後に、塩二つまみをまぶして味を調整しました。
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This is just the comfort food I was craving! The sweet flavor of the daikon pickle tasted great with the salty flavor of the salmon flakes in the fried rice, and the pork and garlic scapes were well coated with thick and spicy sauce. It might not be the most authentic Chinese food, but it definitely helped to sooth my homesick heart!
私が食べたかった懐かしい料理はこれです!チャーハンに入ったたくあんの甘い味と鮭の塩味の相性がいいし、豚肉とにんにくの茎にとろみがついた辛いソースがよく絡みました。これは本格的な中華料理ではないかもしれませんが、ホームシックになった私を元気にしてくれました!