夏の終わりのご飯のお供

夏野菜が終わる頃になると、毎年作るご飯のお供です。畑で硬くなり始めた、茄子としし唐辛子を使います。３ミリ角に切った具材はしっかり炒め、胡麻油で焼いた味噌と合わせます。最後に細く切った青紫蘇を投入。青紫蘇をたっぷり入れるのが美味しさのポイントかな。

もう一品は、唐辛子の葉の佃煮。これを作るたびに、ご飯を巻いて食べたいから大きい葉っぱで作って〜。と言っていた、5歳の息子を思い出します、

When the summer vegetables are coming to an end, I make this little rice topping every year.

I use eggplant and shishito peppers from the garden, just as they start to get a little too firm. I dice them into tiny cubes, sauté them well, and mix them with miso toasted in sesame oil. Then comes lots of finely sliced shiso.

The shiso really makes it!
A simple, savory topping that’s so good with a bowl of hot rice.

Another little side dish: sweet-and-savory simmered chili pepper leaves.
Every time I make this, I think of my five-year-old son. He used to say, “Make it with the big leaves—I want to wrap them around my rice!” Such a sweet little memory.

今回使用した器はこちらです

白釉飯碗
径10.5cm 高さ6.3cm

White-glazed rice bowl
D10.5 × H6.3 cm

トルコ釉小鉢
径9.0cm 高さ3.2cm

Turkish-glazed small bowl
D9.0 × H3.2 cm

白釉マンガン小鉢
径8.5cm 高さ2.5cm

White-glazed manganese small bowl
D8.5 × H2.5 cm