Eating the breakfast I made Oyamakumi 319
🌿 Today's Senryu One Plate
🐓 Grilled Chicken
By closing the fat of the skin with baking, the umami is fixed inside.
Designed to release heat every time you chew.
🍲 Salmon and Mushrooms in Vermicelli (Bone Broth Base)
Instead of layering layers of umami, it melts.
Salmon, mushrooms and soup stock are integrated and quietly deep.
🥬 Chinese cabbage
Nuances before fermentation.
The "halfway point" that resets fat and umami once.
🌱 broccoli sprouts
Outline with a line of pungency.
A position that gives tension to the whole plate.
🥚 yolk x soy sauce
Not a single "intervention device."
Variable parts that can give richness to any element.
🌾 wheat
Control mastication with grain rhythm.
Adjusting the whole tempo with a quiet assertion.
🦴 Bone Broth Soup
Collagen glycine minerals.
A cup to drink "temperature itself."
🥤 iced coffee
Black cuts off the afterglow of fat.
Placement in the flow, not after meals.
🖋 Comments
"Leave only the depth without producing strength."
The less you insist on cooking, the more effective it will be later.
🇪🇸 Español
🌿 Plato Estillo Senyo
🐓 Parrilla with Hueso
Lagrasa de la piel sesella confer el fuego, encerrando elumami en su interior.
Cada bocado libera el calor lentamente.
🍲 with salmón ysetas (base of bone broth)
El umami no se acumula, se disuelve.
Salmón, setasy caldose fundenen a profundidad silenciosa.
🥬 Col china ligeramente encurtida
Un matiz preceoa la fermentasión.
Un punto intermedio que reiniciagrasa y sabor.
🌱 of brócoli
Una l ínea picanteque define el contorno.
Aportatensión al conjunto.
🥚 with salsa de soja
No esunelemento, esuna intervención.
Un móduloque a riqueza a todo.
🌾 Cebada perlada
Elritmo de los granos controla la masticación.
Ajustaeltempo del plato.
🦴 bone broth
Colágeno, glicina, minerales.
Beber latemperatura misma.
🥤 Cafe Frío
Negro que cortael rastro de lagrasa.
Ubicado dentro del flujo, no al final.
🖋
Dejar solo profundidad, sin mostrar fuerza.
Los platos silenciosos son losque permanecen.
🇺🇸 English
🌿's Senyo-style plate
🐓 Bone-ingrilled chicken
The skin fat is sealed by heat, locking the umami inside.
Each bite releaseswarmthgradually.
🍲 noodles with salmon & mushrooms (bone broth base)
Umami is not layered, but dissolved.
Salmon, mushrooms, and broth merge into quiet depth.
🥬 Lightly pickled napa cabbage
Anuance just before fermentation.
A mid point that resetsrichness.
🌱 Broccoli sprouts
A sharp line that defines thestructure.
Addstension to the plate.
🥚 egg yolk × soy sauce
Not an element, butan intervention.
A variableunit adding richnessanywhere.
🌾 Pearl Barley
Grainrhythm controls chewing.
Sets thetempo of the plate.
🦴 broth soup
Collagen, glycine, minerals.
Drinking temperatureitself.
🥤 iced coffee
Black that cutsthrough fat.
Placed within the flow, not after.
🖋
Leave only depth, without showing strength.
Thequietdisheslinger the longest.
🇧🇩 View
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"Click here for more information, click here for more information"
🇨🇳 Chinese (Simplified)
🌿 today Senryu
🐓 bone
By heating the epidermal fat, it will taste sealed inside.
Check the heat release for each bite.
🍲 Sanmun Fish Powder (Bone Bottom)
It's not a taste, it's a financing.
Forming a deep sense of unity with rest.
🥬 Chinese cabbage
Fine layer before fermentation.
Middle point between heavy oil and taste.
🌱 Xilan flower buds
It is a fine circle.
🥚 Yellow × Oil
An "interventional device."
🌾 barley
Control mastication.
🦴 bone
Jiaoyuan Protein, Sweet Acid, Solid Material.
Apply "Temperature Body."
🥤
Cutting oil and fat is black.
🖋
"Hold depth, not exposed force."
🇫🇷 Français
🌿 style Senyo
🐓 Poulet grilléavec os
Lagraisse est scellée par la chaleur, enfermant l'umami.
Chaque bouchée lib ère la chaleur lentement.
🍲 Vermicelles au saumon et champgnons (base bouillon d'os)
L'umami ne s'empile pas, il se dissout.
Une profondeur silencieuse.
🥬 Chou légèrement mariné
Une nuance avant fermentation.
🌱 Pousses de brocoli
Une ligne piquantequi structure.
🥚 Jaune d'œuf × sauce soja
Un dispositif d'intervention.
🌾 Orge perlé
Contrô le lerythme de mastication.
🦴 Bouillon d'os
Collagène, glycine, minéraux.
🥤 Café glacé
Noirqui coupe lagraisse.
🖋
"Ne laisser que la profondeur, sans mongor la force."
🔥 hashtags
瀬如流の朝ごはんは、一つひとつの素材の扱い方に細かな工夫が施されているのが印象的です。例えば、鶏のグリルでは皮の脂を熱で閉じ込めることで、噛むたびにじんわり旨みが広がります。これは肉の美味しさを最大限に引き出す調理技術で、家庭でもできる簡単なポイントとして覚えておきたいところです。 また、鮭と茸の春雨煮はボーンブロスをベースに使い、旨みを「重ねる」のではなく「溶かし込む」 ことで素材同士が一体となった深い味わいを生んでいます。骨から取ったスープにはコラーゲンやミネラルが豊富で、健康面でも優れた効果が期待できます。朝食にこうした栄養価の高いスープを取り入れることは、消化を助けるだけでなく、体の調子を整えるのに役立ちます。 さらに、発酵手前のニュアンスを持つ浅漬け白菜は脂っこさをリセットし、さっぱり感を加えることで全体のバランスを保っています。ブロッコリースプラウトが加える軽い辛味は、プレートに緊張感と輪郭を与え、最後のアイスコーヒーは食後ではなく食の流れの中に配置されることで味の余韻を整えています。 このように、食材一つひとつの役割が明確でありながら主張しすぎず、全体として深い満足感を与えるのが瀬如流の朝ごはんの特徴です。私も真似してみたところ、朝から体が喜ぶのを感じ、食事の時間がより豊かになりました。家庭での朝食にぜひ取り入れてみてはいかがでしょうか。
