Expand your repertoire! Easy to prepare and delicious, star-level "celery" recipes

Hello. I am Ayumi Nakaganji, a chef.

This time, we will introduce a recipe using the seasonal vegetable, celery.

Celery is in season twice a year, from July to October and from December to April. Right now it's fresh and delicious.

1: The crunchy texture goes perfectly with rice! "Spicy minced celery stir fry"

This is a Chinese-style stir-fry. The crunchy texture of the celery makes it irresistibly delicious, even after it's cooked.

Image: Ayumi Chuganji

[Ingredients] (1 serving)
Hot rice...one bowl
Celery: 1/2 to 1 stick (70g)
Minced pork・・・70g
Garlic (minced)・・・1 tsp
Ginger (chopped)...1 teaspoon
Doubanjiang・・・1 tsp
Sake・・・1 tablespoon
Oyster sauce...1/2 tablespoon
Soy sauce・・・1/2 teaspoon
Sugar...a little
Salad oil... 1 teaspoon
Sliced chili peppers... appropriate amount
Salt and pepper...a little

<How to make>

(1) Cut the celery stalk into 1cm cubes and roughly chop the leaves.

(2) Add salad oil, sliced chili peppers, garlic, and ginger to a frying pan and heat over medium heat. When the aroma comes out, add the ground pork, season with salt and pepper, and continue to stir fry. Add sake halfway through and continue to stir fry.

(3) When the ground pork is about 80% done, add the chili bean paste. When the chili bean paste is well mixed, add the celery stalks and stir fry until slightly softened.

(4) Add oyster sauce, soy sauce and sugar and stir fry, then add the leaves and stir fry briefly.

(5) Place (4) on top of the warm rice.

This time, I mixed it with black rice and put it on top of cooked rice. The rich flavor is mixed with the rice, and the aroma and texture of the celery are a perfect combination. It can be stored in the refrigerator (for up to 3 days), so it's also recommended as a regular side dish for rice.

2: Don't throw away those celery leaves! "Celery-flavored chicken soup"

It's a shame to throw away celery leaves, but they're too rough to eat and hard to use... That's when you feel that way. In those cases, try making soup with the leaves. Soup made with celery leaves is clear, like weak green tea, and has a refined aroma and flavor.

This time I added chicken and made a simple soup with just salt as seasoning.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
2 celery tops (leaves and thin stalks)
A Water・・・700ml
A Sake・・・1 tablespoon
Chicken wings・・・4 pieces
Potatoes...1 medium (120g)
Ginger...1 slice
Salt...1 teaspoon
Black pepper...appropriate amount

<How to make>

(1) Bring the celery leaves (save a few to use as a condiment later) and A to a boil, then reduce heat to low and simmer for about 20 minutes. Open the chicken wings along the bone with kitchen scissors and season with a little salt (not included in the recipe). Shred the remaining leaves and soak in water.

(2) Strain the soup from (1) and put it in a pot (if you don't have about 600 ml, add water). Add the ginger and chicken wings, bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes.

(3) Add peeled and cut potatoes into bite-sized pieces and salt, and simmer for a further 8 minutes.

(4) When the potatoes are soft, add salt to taste.

(5) Place in a serving bowl and sprinkle with soaked celery leaves and black pepper.

We recommend keeping the seasoning a little lighter and sprinkling rock salt on it as you eat. Drizzling olive oil on it is also good.

Celery is in season now. For those of you who thought you had no other way to eat it than to eat it raw, please take note that it becomes even more delicious when cooked or boiled. (Text by Ayumi Nakaganji)
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