餡かけ七草がゆ（胡麻無しバージョン）

七草がゆは、日本の伝統的な行事食で、毎年1月7日に食べられます。
セリ、ナズナ、ゴギョウ、ハコベラ、ホトケノザ、スズナ、スズシロの春の七草を入れたお粥で、
無病息災や健康を祈る意味があります。

お正月のご馳走で疲れた胃腸を休める目的もあり、平安時代から続く風習として親しまれています。

Nanakusa Gayu is a traditional Japanese ceremonial dish eaten on January 7th each year.
It is a rice porridge made with the seven spring herbs:
seri (Japanese parsley), nazuna (shepherd’s purse), gogyou (cottonweed), hakobera (chickweed), hotokenoza (nipplewort),
suzuna (turnip), and suzushiro (daikon radish).

The dish is meant to pray for health and ward off illness.
Additionally, it helps rest the stomach after the feasts of the New Year.

This custom has been cherished since the Heian period (794–1185).

【材料】

米　1合
水　900㏄

塩　小さじ1/2

七草セット　1パック

餅　1個

【餡の材料】

水　300㏄
白出汁　小さじ1
みりん　大さじ1
薄口醤油　大さじ1/2

塩　適量

片栗粉　大さじ1
水　大さじ1

【作り方】

七草は水でよく洗い、大根と蕪は薄くスライスしておく

塩少々を入れた湯を沸かし七草を1分ほど茹で水に取る
七草の水気を良く切り葉物は刻んでおく

餅は縦半分に切って、厚さ3㎜程度に小さく刻んでおく

鍋に洗った米1合と水900㏄、塩小さじ1/2を入れて火にかけ
沸騰したら軽く混ぜて、弱火にして30分ほど炊く

別の鍋に水300㏄と白出汁小さじ1、みりん大さじ1、薄口醬油大さじ1/2を入れて
火にかけ沸騰したら弱火にして味を見る、薄ければ塩を適量追加する

火を強めて煮立たせたら水溶き片栗粉を入れてとろみを付け餡を作る

米が炊き上がる3分前に餅を入れて、柔らくなれば火を止め刻んだ七草を入れ混ぜ合わせる

七草粥を器によそい、餡を掛けて出来上がり

↓　胡麻ありバージョン

Ingredients

1 cup of rice
900 ml water
1/2 tsp salt
1 pack of nanakusa (seven herbs)
1 rice cake (mochi)

For the Sauce

300 ml water
1 tsp white dashi
1 tbsp mirin
1/2 tbsp light soy sauce
Salt, to taste
1 tbsp potato starch
1 tbsp water

Instructions

Wash the seven herbs thoroughly. Thinly slice the turnip and daikon.
Boil water with a pinch of salt, blanch the herbs for about 1 minute, then transfer them to cold water. Drain well and chop the leafy greens.
Cut the rice cake in half lengthwise, then slice it into small pieces about 3 mm thick.
Place the washed rice, 900 ml water, and 1/2 tsp salt in a pot and bring to a boil. Stir lightly, then reduce to low heat and cook for about 30 minutes.
In a separate pot, combine 300 ml water, 1 tsp white dashi, 1 tbsp mirin, and 1/2 tbsp light soy sauce. Bring to a boil, reduce heat, and adjust the taste with salt if needed. Thicken the mixture with potato starch dissolved in water to create the sauce.
About 3 minutes before the rice is fully cooked, add the rice cake pieces. Once softened, turn off the heat and mix in the chopped seven herbs.
Serve the porridge in a bowl, pour the sauce over it, and enjoy!