【Cooking】”Taberu Rayu”, The Most Versatile Condiment for Spicy food lovers| Naoko-sensei’s Japanese Recipe No.10 |#食べるラー油最強説! アボカドのラー油かけ&冷ややっこ」なおこ先生の和食クッキング⑩【英語のレシピ】

In this today’s recipe corner, we are going to introduce the most versatile condiment for spicy food lovers. It’s called “taberu rayu. Taberu rayu is an eatable version of chili oil, which is made from sesame oil, miso and spices. And Crunchy fried onions and fried garlic are in it. It became super popular around 10 years ago soon after Japanese food company “Momoya ” released it. Now it’s one of commonly used ingredients in Japan. The reason is simple. it can turn your ordinary dishes into spicy appetizers which go well with summer beer.

今回ご紹介するのは、食べるラー油。10年ほど前に桃屋から「辛そうで辛くない少し辛いラー油」が発売されて以来、ブームとなり、今では日本の調味料の定番となっています。“versatile”は、“多才な、多用途の”という意味。食べるラー油は、まさにversatile(多才な)condiment (調味料)の代表格でしょう!

Taberu Rayu © Momoya

Here is the taberu rayu. On the back side, it says you can use it for Chinese dumplings, ramen, steamed rice, chilled tofu, natto, udon, salad, fried rice, poteto dishes, pastas, and more !

あらためて食べ方を見てみると、餃子やラーメン、納豆、うどん、サラダからパスタまで、いろんな料理を網羅しています!

Naoko-sensei recommends us to put taberu rayu on sliced avocado. Slice one avocado and top them with 2 table spoons of taberu rayu. That’s it! It looks spicy because it’s red, but it’s milder than you imagine. You can enjoy the crispy and crunchy texture of fried onion and garlic.

なおこ先生のオススメは、“アボカドのスライスの食べるラー油がけ”。アボカドをスライスして食べるラー油をかけるだけ!フライドオニオンとガーリックのカリカリした食感(crispy and crunchy texture)を楽しめます。

@Momoya

Chilled tofu with taberu rayu is standard here in Japan. It’s so tasty!冷ややっこの食べるラー油はもはや定番! ホントに美味しいですよね。

Chilled tofu with Taberu rayu

HIYAYAKKO (Japanese Chilled Tofu)
Ingredients
1 pack, silken tofu, chilled
preferable amount of Taberu rayu
2-3 cilantro leaves (if you have )

Place chilled tofu on a small plate, and top it with preferable amount of Taberu rayu. Sprinkle cilantro leaves and serve!

Taberu rayu is really convenient! It may go well with Mexican foods, Hawaiian poke, pizza or anything. Try find your own recipe. BTW, Yuki sensei a huge beer lover, sprinkled taberu rayu over shrimp rice crackers. It was yummy!

ビール好きのYuki先生は、えびせんスナックの上に食べるラー油をかけていただきました!その他、メキシコ料理やピザ、ハワイ料理のポキなど、世界各国の料理に使えそうですよね。海外でも受け入れられそうです。

Naoko-sensei’s Sasebo Star Cooking Class

Schedule: temporary closed due to the novel coronavirus situation
Time: from 10 am to 1 pm
Fee: 2500 yen for adult, 1500 yen (U 18), 1000 yen (U 15)
Place: Nishi-chiku Community Center (see the map below)
Contact and reservation : https://www.facebook.com/naoko.mori.921?epa=SEARCH_BOX

英語で学べる料理教室「させぼスタークッキングクラス」は 西地区公民館で開催中。外国人と一緒に料理が学べますよ。

Naoko sensei’s Profile

Naoko Mori 森なおこ
‐Studied French cuisine under a former chief chef at Hotel Chinzanso Tokyo (ホテル椿山荘東京) for 3 years.
‐Acquired Japanese and herbal cuisine skills.
‐Cooking teacher for 10 years for Japanese and 7 years for Americans
‐Coordinating cooking classes for American cooking teachers

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