家族と友達で楽しむミシガンの春夏秋冬
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食材 - 肉
野菜の話をしたら肉魚の話もしないとね。というわけでまずはお肉。
(hiroko From Denver & Utahも書いてたね、面白かった〜!)

アメリカでお肉を買おうとするとまず塊かひき肉しか基本的にありません。煮込み料理やオーブン調理をするのには便利だし、スペアリブもどかんと作れていいんだけど、やっぱり薄切り肉も食べたくなるのが日本人というもの。
で、目を皿にして探してみると...
まずは近所のスーパーで豚肉のthin slicedパックを発見!少しボリューミーな生姜焼きって感じだけどたたけば薄くなるしこれは相当使える。
ちなみに鶏肉もthin slicedがあってこれは日本より便利。
牛肉に関しては一番食べないし期待もしていなかったんだけど、近所のスーパーで1軒だけwafer cut(超薄切り)なるものを取り扱っていることを発見!超といっても日本の基準でいったら分厚いんだけどたたいて肉じゃがやカレーの時に活躍させています☆ちなみに、この同じスーパーには鶏レバーと砂肝もあります。ここへきてレバーの煮付けが食べられるなんて♪ムフフ(^^)こっちの人はレバーとか砂肝何に使うのかな?
次は韓国食材屋さんをきょろきょろ。ここは日本並みの薄切り豚もも肉もあるし、サムギョプサル(3枚肉の薄切り)ももちろんあるある♪特にサムギョプサルは便利で、白菜の間に挟んでルクルーゼ蒸し焼きにしたりお好み焼きにしたりとすでにいろいろリピしております♪

とまあこんな感じで肉に関しては案外不自由なくやっております。
さあ、次はお魚よー。


As I talked about cooking veggies I might as well work down the list and also write about meat and fish, too. I'll start by talking about meat.
(hiroko From Denver & Utah had an entry on meat, too, which I loved! )

American meat or poultry mainly comes in two size varieties: thick steak cuts or ground. This isn't bad at all as it works great when making a stew, using the oven, and I really love the fact that I can make sweet and sour ribs in big batches. However, being Japanese, I can't help but crave for some thinly sliced meat once in a while.
So I searched, and actually found that our locally-based grocery store had a pretty good selection of meat, like thin sliced pork. Still a tad too thick for my liking, but I can always depend on my beer bottle aka meat mallet. 
There also have thinly sliced chicken which we do not get in Japan but wish I did now - they are so versatile! Talking of chicken, I was pleasantly surprised to find chicken liver and gizzards - I had always thought that these parts of meat were thrown away or only used by professional chefs.
Beef can be found in "wafer cut" slices here, too. We're not a big beef eater, but thin beef is different because it means I can cook "nikujaga" or stewed meat and veg, one of the most classic Japanese dishes. Kanata was unstoppable when he saw nikujaga on the dinner table. So much so that I couldn't even take a descent photo!
 
Next, I discovered that my town had a good Korean grocers which is slowly turning into my second freezer for thinly sliced pork - belly and leg. The pork belly is my favorite: great for making bok choi and pork mille feuille, or cabbage pancakes.
During the search I also found one grocer had wafer cut beef. Again, not nearly as thin as the Japanese versions, but still super for making "nikujaga" or stewed meat and veg, one of the most classic Japanese dishes. 

So all in all, I can happily end my meat research with a positive conclusion that I can cook meat Japanese style whenever I want to. Yum!
Next I'll be looking at fish.

| 12:15 | 食べもの / food | comments(2) | - |
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ずるいずるい!!
とうとううちもスライサーの購入決定的になりそうです…。
| hiroko | 2010/09/14 21:39 |
アジア系の学生の需要のおかげで特してると思う。
スライサー買ったら感想教えてね!
そうそう、うちはビール/ワインボトルの代わりに本物の肉たたきを買うよ; )
| hint of magic | 2010/09/15 02:54 |