Oven-roasted madai and takeko つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊
Tai to takenoko no oven yaki（鯛とタケノコのオーブン焼き）
What kind of dish is tai to takenoko no oven yaki??
Sea bream, vegetables, and rosemary are marinated in olive oil and then baked in the oven.
Sea bream has been known as an auspicious fish in Japan since ancient times. Therefore, it is often served in festive meals.
There are many types of sea bream, but in general, sea bream refers to “真鯛 madai”.
In the United States, Sea Bream is often called a Red Snapper. However, strictly speaking, this is not correct. Biologically, Snapper is a generic term for all species in the snapper family (Lutjanidae).
It has a firm white flesh and a light yet strong umami flavor. Compared to other fish, it doesn’t have a strong smell or fat.
Freshly roasted sea bream is fluffy! !
It has a refreshing herb scent. Please eat freshly roasted.
Sea bream in Japanese is tai, bamboo shoots is takenoko, and Japanese leek is shironegi.
What kind of food is bamboo shoots??
The young stems that emerge from the underground rhizomes of bamboo are called bamboo shoots(takenoko=タケノコ). Bamboo grows quickly and can grow several tens of centimeters per day.
Takenoko are written in kanji as 筍. This kanji means that bamboo shoots become bamboo in 10 days.
As an aside, bamboo flowers are said to only bloom once every 100 years. Bamboo flowers bloom all at once, and bamboo forests wither all at once. For this reason, it is sometimes said that it is bad luck for bamboo flowers to bloom.
The representative species of edible bamboo shoots is mousoutake(孟宗竹).
It is about 10 to 15 cm in diameter, and its brown skin has fine downy hairs. The texture is soft and flavorful. And it can be used in a variety of cooking method such as boiled, grilled, stir-fried, and bamboo shoot rice.
The main production areas in Japan are Kyushu, Shikoku, and the Kansai region. Although it is also harvested in the Tohoku region, mousoutake is difficult to grow in cold regions, so the yield is not large.
Harvesting period is from March to May. They are only available for a short time, but once they start appearing in stores, you can feel the arrival of spring.
The variety hachiku (淡竹) is relatively resistant to cold weather, so it is planted throughout Japan. However, it is not widely distributed in the market and is rarely seen in supermarkets. They are generally obtained through bamboo shoot hunting or purchased at direct sales stores.
The menma used for ramen toppings is made by fermenting machiku(麻竹) with lactic acid.
What is akunuki?
Bamboo shoots can be eaten raw immediately after harvest, but the lye increases over time, so a process called ”akunuki(=removal of the lye)” is required.
This takes a lot of time, but the raw bamboo shoots harvested in the season are particularly delicious. If you get fresh bamboo shoots, try akunuki.
Things to prepare
(*The amount varies depending on the size of the bamboo shoots and the amount of hot water, so this is just a guideline.)
- rice bran 80g
- Red chili pepper 1.5g
- big pot
- enough water to cover the bamboo shoots
Step
Step 1: Cut off the hard bottom part and about 6cm of the tip, and make a 2-3cm deep cut vertically from the tip.
Step 2: Put the bamboo shoots, rice bran, and red chili pepper in a pot, and add enough water to cover the bamboo shoots.
Step 3: Heat over high heat.
Step 4: Once boiling, boil on low heat for 40 minutes to 1 hour. It is a good idea to place a weight on the bamboo shoots to prevent them from floating.
Step 5: Try inserting a skewer into the base of the bamboo shoots, and when it passes through easily, turn off the heat.
Step 6: Leave it in the hot water and wait until it cools down. By doing this, you can drain all the lye from the bamboo shoots.
Step 7: Wash with water to remove the bran and peel.
Step 8: Cut the middle part from the tip vertically, and cut the bottom part horizontally. Use a knife to cut off the part circled in blue.
I use the tips for “wakatakeni” because they are soft, and the roots for bamboo shoot rice.
INGREDIENTS for Oven-roasted madai and takeko (2SERVINGS)
- ☆madai(sea bream) 2 slices 100g
- ☆salt 1g
- bamboo shoots 40g
- Japanese leek 20g
- potato 30g
- salt 1g
- pepper appropriate amount
- garlic 1piece8g
- olive oil 6g
- rosemary appropriate amount
- soy sauce 5g
You can use either fresh bamboo shoots or commercially available boiled bamboo shoots.
Oven-roasted madai and takeko COOKING INSTRUCTIONS
① Rub salt onto the sea bream and wait 10 minutes.
② Mix bamboo shoots, Japanese leek, potatoes, salt, pepper, garlic, olive oil, rosemary, and sea bream and wait 20 minutes.
③ Place the ingredients in a heat-resistant dish and bake at 230℃ for 30 minutes. (There is no need to preheat.)
④ Once baked, sprinkle with soy sauce.
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