Recipe
Chilled and Exquisite! Kasahara-Style Chilled Summer Vegetables
Ingredients
- 1/4Kabocha squash
- 1Zucchini
- 8Okra pods
- 10Cherry tomatoes
- 1Ear of corn
- 1Myoga (Japanese ginger)
- 800ml Dashi stock
- 100ml Usukuchi (light color) soy sauce
- 100ml Mirin
- 1.5tbsp Sugar
- Saltto taste
About "Chilled Summer Vegetables (Hiyashibachi)"
Chef Masahiro Kasahara teaches you how to make Chilled Summer Vegetables. Colorful summer vegetables like kabocha squash, zucchini, okra, cherry tomatoes, and corn are prepared using two different methods: simmering in broth and blanching for steeping (ohitashi). As they cool, the flavors deeply penetrate, creating a refreshing, ice-cold dish that is incredibly easy to eat even during the sweltering summer heat.
Introduction to 【賛否両論】笠原将弘の料理のほそ道 →
Tips for Making "Chilled Summer Vegetables (Hiyashibachi)"
-
Prep
- Cut the kabocha squash safely using the heel of the knife as a lever. Partially peeling the skin improves both appearance and flavor absorption. Rinse with water to keep the broth clear.
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Prep
- Thinly peel around the okra calyx and rub with salt to remove prickly hairs. Peeling a thin strip of skin from one side to reveal the seeds adds Japanese elegance and enhances flavor absorption.
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Prep
- Make a small incision at the bottom of the cherry tomatoes for easy peeling. Thinly slice the myoga and soak in water to remove bitterness.
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Heat Control
- Blanch the cherry tomatoes and okra, then plunge into ice water to lock in color. Work quickly to prevent them from getting mushy. Cool the corn naturally without ice water to concentrate its sweetness and umami.
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Heat Control
- Arrange kabocha and zucchini skin-side up, pour in half of the broth, cover with a foil drop-lid, and simmer on low for 7-8 minutes. Let them cool naturally to room temperature, as flavors absorb best during cooling.
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Seasoning
- Combine 800ml dashi, 100ml light soy sauce, 100ml mirin, and 1.5 tbsp sugar, then bring to a boil. Ensure the broth is completely cooled before steeping the okra to prevent it from turning brown.
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Storage
- Cover with a paper towel drop-lid and steep in the refrigerator for about 3 hours to let the flavors fully penetrate. Can be stored in the refrigerator for up to 3 days.
Ingredients for "Chilled Summer Vegetables (Hiyashibachi)"
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How to Make "Chilled Summer Vegetables (Hiyashibachi)"
- 1
Cut the kabocha squash using the heel of the knife as a lever for safety, remove the stem, and partially peel the skin in patches. Rinse with water.
- 2
Slice the zucchini into bite-sized rounds.
- 3
Trim the tips of the okra stems, thinly peel around the ridges (calyx), and rub with salt to remove the prickly hairs.
- 4
Remove the stems from the cherry tomatoes and make a small incision at the bottom of each.
- 5
Thinly slice the myoga, soak in water to remove bitterness, and drain.
- 6
In a pot, combine 800ml dashi stock, 100ml light soy sauce, 100ml mirin, and 1.5 tbsp sugar. Bring to a boil, then set aside half of the broth to cool.
- 7
Bring a separate pot of water to a boil.
- 8
Blanch the cherry tomatoes in the boiling water until the skins split, transfer immediately to ice water, and gently peel off the skins.
- 9
Boil the okra for 30 seconds to 1 minute, then plunge into ice water to preserve their vibrant green color.
- 10
Boil the corn for about 2 minutes, drain in a colander to cool naturally, and slice into rounds.
- 11
Arrange the kabocha squash in a frying pan skin-side up, and arrange the zucchini slices so they do not overlap.
- 12
Pour half of the boiled broth into the frying pan. Once it boils, cover with a drop-lid made of aluminum foil and simmer on low heat for 7 to 8 minutes.
- 13
Insert a bamboo skewer; if it glides through smoothly without resistance, they are cooked. Let them cool naturally to room temperature in the pan.
- 14
Pour the remaining cooled broth into a bowl, add the ice-chilled okra, cherry tomatoes, and corn, cover with a paper towel as a drop-lid, and chill in the refrigerator.
- 15
After steeping for about 3 hours to let the flavors absorb, transfer the room-temperature kabocha and zucchini to a serving dish and chill thoroughly in the refrigerator.
- 16
Once all the vegetables are ice-cold, arrange the kabocha, zucchini, corn, cherry tomatoes, and okra beautifully in a bowl. Pour plenty of the cold broth over them, top with the sliced myoga, and serve.
Food Science
In addition to the synergistic effect of umami components from the dashi and soy sauce, the sweetness of mirin and sugar harmonizes with the saltiness to create an excellent balance of the five basic tastes. Furthermore, rubbing the okra with salt controls moisture to improve its texture, and rapidly cooling the blanched vegetables in ice water stabilizes their pigments. Finally, gradually cooling the vegetables to room temperature and then in the refrigerator after heating relaxes the plant cell walls, allowing the flavorful broth to efficiently penetrate deep inside.
Detailed Commentary on "Chilled Summer Vegetables (Hiyashibachi)"
* Content organized by topics from the video.
Kasahara-Style Chilled Veggies & Retro Intro
Chef Masahiro Kasahara introduces a perfect cold Japanese dish for summer: Chilled Summer Vegetables (Hiyashibachi). In the opening, Kasahara cheerfully sings a nostalgic Showa-era commercial song, 'Renown Musume,' which his mother used to hum. However, his assistant and second daughter, Yuri, and the staff react with wry smiles, saying they've never heard of it. This warm, generation-gap banter sets a friendly tone. The chilled dish they prepare features colorful summer vegetables, each cooked using the most suitable method and beautifully arranged in a single bowl. Packed with professional techniques to bring out the best in vegetables, this refreshing recipe is perfect for beating the summer heat.
Meticulous Prep: Cutting and Kasahara's Tips
The process begins with careful prep. Since kabocha squash (1/4 piece) is hard, using the heel of the knife as a lever makes cutting safe and clean. Removing the stem and partially peeling the skin in patches not only makes it look appealing but also helps the flavors absorb better. Rinsing the cut kabocha with water keeps the simmering broth clear. Zucchini (1 piece) is sliced into bite-sized rounds. For the okra (8 pods), trim the tips of the stems, thinly peel around the calyx, and rub with salt to remove the prickly hairs. Since they will be boiled later, you can leave the salt on. To make peeling easier, remove the stems of the cherry tomatoes (10 pieces) and make a tiny incision at the bottom. Finally, thinly slice the myoga (1 piece) and soak it in water to remove any bitterness.
Golden Ratio Broth and Perfect Blanching
Next, prepare the simmering broth. Combine dashi stock (800ml), light soy sauce (100ml), mirin (100ml), and sugar (1.5 tbsp) in a pot and bring to a boil. Meanwhile, bring a separate pot of water to a boil for the blanched vegetables. Drop the cherry tomatoes into the boiling water; as soon as the skins split, immediately transfer them to ice water. This requires quick timing to prevent them from getting mushy. Similarly, boil the okra for 30 seconds to 1 minute and plunge into ice water to preserve its vibrant green color. On the other hand, boil the corn (1 ear) for about 2 minutes, but instead of ice water, drain it in a colander to cool naturally. This Kasahara-style method prevents the corn from becoming watery, locking in its natural sweetness and umami.
Simmering Kabocha and Zucchini in Broth
Now, we divide the vegetables into two cooking methods: simmering and steeping. Arrange the kabocha squash in a frying pan, making sure to place them skin-side up. This prevents them from breaking apart compared to placing them skin-side down. Arrange the zucchini in the pan without overlapping. Pour in half of the boiled broth, leaving the other half to cool for the steeped vegetables. Bring the pan to a boil, cover with an aluminum foil drop-lid, and simmer on low heat for 7 to 8 minutes. Chef Kasahara explains that vegetables like kabocha, which take time to cook and need to absorb broth, should be simmered. However, vegetables like okra and tomatoes lose their color and texture when simmered, so they are best blanched and steeped in cold broth (ohitashi).
Beautiful Presentation and Steeping Tips
Next, finish the blanched and ice-chilled vegetables. After draining the okra thoroughly, gently peel off a thin strip of skin from one side. Showing a glimpse of the seeds inside creates a beautiful, traditional Japanese aesthetic and greatly improves flavor absorption. Gently peel the cherry tomatoes and slice the corn into bite-sized rounds. Place these in a bowl and pour the completely cooled remaining half of the broth over them. If the broth is hot, the okra will turn brown, so make sure it is fully cooled. Cover with a paper towel as a drop-lid and chill in the refrigerator. After steeping for about 3 hours, the flavors will be fully absorbed. This can be stored in the refrigerator for up to 3 days.
Cooling Down to Lock in the Flavors
Check on the kabocha and zucchini after simmering on low heat for about 8 minutes. Insert a bamboo or metal skewer; if it slides through effortlessly, they are done. Turn off the heat and let them cool naturally to room temperature in the pan. Simmered dishes absorb the most flavor as they cool down, making this step crucial. Once cooled to room temperature, transfer them to a serving dish and chill thoroughly in the refrigerator. This chilled steeping technique can be applied to various other vegetables, such as shiitake or king oyster mushrooms, and turnips. For the steeped side, you can also use seasonal greens like spinach or komatsuna, allowing you to enjoy a wide variety of chilled vegetable dishes.
Colorful Plating and a Fun Tasting Session
Once all the vegetables are thoroughly chilled, it's time for plating. Kasahara jokes about the vibrant colors, comparing them to the 80s Japanese band C-C-B, bringing more laughter to the kitchen. Arrange the kabocha, zucchini, corn, cherry tomatoes, and okra beautifully in a bowl, pour plenty of the cold broth over them, and top with myoga to finish. During the tasting, everyone is delighted by the crunchy texture of the okra infused with dashi and the juicy burst of the cherry tomatoes. The assistants praise the dish, saying, 'It's so refreshing and delicious!' and 'Even when you lose your appetite from the summer heat, you can eat this endlessly.' Despite Kasahara's Showa-era jokes falling flat, the tasting session ends with bright smiles and laughter.
About 【賛否両論】笠原将弘の料理のほそ道
【賛否両論】笠原将弘の料理のほそ道
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