こちらの料理は「拌干絲」
約30枚に薄切りにした干し豆腐を、さらに1.5mmに丁寧に千切り。
自家製葱油とレモン、紹興酒で和えた、シンプルでありながら非常に繊細な一品です。
噛むほどに広がる大豆のやさしい旨み。
葱油の香りと柑橘のほのかな酸味が重なります。
派手さはなくとも、技と手間が静かに宿る料理。
繊細な包丁仕事が生む食感の美しさも、この一皿の魅力です。
This dish is “Tossed Shredded Dried Tofu.”
Dried tofu, sliced thinly into about 30 sheets, is then meticulously shredded into 1.5mm strips.
Tossed with homemade scallion oil, lemon, and Shaoxing wine, it’s a simple yet incredibly delicate dish.
With each bite, the gentle umami of soybeans unfolds.
The aroma of scallion oil blends with the subtle tang of citrus.
Though not flashy, this dish quietly embodies skill and effort.
The beauty of its texture, born from delicate knife work, is another charm of this plate.
