2026-10-22 に最初に投稿 | 0 ヒット
Posted on 2026-10-22 | 0 view(s)
別に秋の食べ物というわけではないのですが、秋になるとなぜかローストチキンとスタッフィング（ほんとはローストチキンの中に入れる詰め物ですが、インスタントも売っていますし、私は簡単に古くなって硬くなり始めたパンを炒めたお野菜と合わせてオーブンで焼くという副菜です）が食べたくなってくるんですよねー。秋のお野菜の芽キャベツ（芽キャベツってどういう風に育つかご存じですか？私はこっちにきて初めて見て驚きました）とさやいんげんのソテーも添えました。ご存じのように麹はお肉やお魚をジューシーにそして柔らかくする効果が短時間でもあるので、便利な調味料です。長い間漬けこまなくてもちゃちゃっとできるのでせっかちな私でもおいしくできます。
そして、私にとってのもう一つの秋の味覚といえばフェネル。フェネルの葉っぱもおいしいけれど、私の好きなのはセロリのような根っこのところ。薄ーくきってオレンジもいれて、そして最後はフェネルの葉っぱをちらして、その上に赤玉ねぎ麹（ハロウィン用の紫の麹になりました）とオリーブオイルをしゃっとかけたら、ドレッシングを作るひと手間も省けて簡単なサラダに。
When fall comes, I want to eat roast chicken with stuffing. But I also want roast chicken to cook quick but juicy! So I just got a quarter chicken from farmer's market and marinated with onion and garlic koji. Koji breaks down protein enzyme, so it makes it juicy and tender, so best to make a marinade! To give you an idea of how long I marinated chicken, I took chicken out from freezer in the morning, then by the end of work day (for me, that means around 4pm), I just added onion and garlic koji in freezer bag and massage it to chicken. Then, I cleaned green beans and Brussel sprouts, I boiled half of Brussel sprouts as this is how my BF likes Brussel sprouts, but I like my roasted, so I put it on a sheet pan at the side of chicken. The key here is to pat dry koji from chicken as koji could caramelize quick when cooking. Then I put them in oven. While chicken is roasting, I made stuffing, using koji marinade to flavor. Then I sauteed green beans with butter and koji marinade.
Then I prepped fennel salad, just sliced fennel bulb thinly, then also cut orange and sprinkle fennel leaves and plate them. This time, I had purple onion koji for Halloween, so i put them on top with olive oil. I want to skip making dressing so I have to wash one less thing, so right before I eat, I just toss it well to mix it. It was such a good fall meal!
Onion Koji
玉ねぎ麹
Garlic Koji
ニンニク麹
