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鯛のかぶと煮|けんますクッキングさんのレシピ書き起こし

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再生回数
1.0億回
動画数
1,295本

材料

  • sea bream head : 1 pack
  • ごぼう : 適量
  • Ginger (sliced) : 4枚
  • green pepper : 6本
  • ねぎ : 適量
  • (A) Water : 300cc
  • (A) Liquor : 300cc
  • (A) Mirin : 150cc
  • (A) sugar : 65g
  • soy sauce : 150cc

所要時間

50分

手順

  1. 1) Prepare the sea bream 01:12

    Separate the head and head of the sea bream and wash it lightly.
    Put the sea bream in boiling water for about 30 seconds, marbling it and immersing it in cold water.
    Remove the scales and wash off the blood thoroughly.

  2. 2) prepare the vegetables 04:24

    Scrape off the skin of the burdock with the back of a knife.
    Cut into 4 cm long and half wide and soak in water.
    Thinly slice the ginger.
    Remove the stem from the shishito pepper and make a light cut in one place.

  3. 3) Cook 06:14

    Place the burdock root and ginger in a frying pan, and place the sea bream on top.
    Add (A), heat over high heat, and remove the scum that comes out.
    Once boiling, reduce the heat to medium and simmer for 5 minutes with the lid on.
    While it is boiling, remove the core of the white part of the green onion, cut into thin strips and soak in water to make white-haired green onions.
    After 5 minutes, add soy sauce to the sea bream frying pan and simmer over high heat for 15 minutes.
    Add shishito peppers and green onion cores and simmer for 5 minutes.
    Sprinkle the broth over the sea bream with a spoon and simmer until the sauce is reduced.

  4. 4) Serve 13:44

    Arrange sea bream, burdock root, and shishito pepper on a plate, and top with white-haired green onion to complete.

Point

・The portion is for 2 to 3 people.
・One pack of the recipe contains one sea bream head and ara.
・If you don't have scales, use a knife.
・By marbling, the smell of fish and the scales float and become easier to remove.
・A frying pan is used in the video, but a pot is also acceptable.
・If you add the soy sauce first, the flavor will not come out, so add the soy sauce later.
・The scum can be removed without reducing the broth by scooping it with a fine-mesh net and soaking it in water.
・Refined sake is better than cooking sake.
・If you want to add freshness to white-haired green onions, remove the sliminess from the green onions and then cut them as finely as possible.

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