醤油漬け（野菜の醤油漬け）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 35minutes
栗のコンフィ｜オテル・ドゥ・ミクニさんのレシピ書き起こし
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Ingredients
- raw chestnuts : 10 pieces
- 無塩バター : 150g
- 塩 : 小さじ1/4
- バニラのさや : 1/2本
Time required
55minutes
Procedure
-
1)
prepare the chestnuts
01:18
Cut chestnuts with a kitchen knife and soak in hot water (not listed) for 30 minutes to soften.
Peel off the skin with a knife.
Wipe off the moisture with kitchen paper. -
2)
heat up
03:08
Add unsalted butter, chestnuts, salt and vanilla pods to a skillet.
Bring to a boil over medium heat.
Reduce heat to low and cover with a drop lid.
Cover and heat for 45 minutes. -
3)
Serve
06:34
Complete by serving 2 on a plate.
Point
・The time required does not include the time to soak the chestnuts in hot water (not listed) for 30 minutes.
・In step 1, leave the astringent skin of the chestnuts.
・Because the water splashes when you put it on the fire, completely wipe off the moisture from the chestnuts in step 1.
・It can be made with a small amount of butter by using a drop lid.
・During step 2, it is ready when it is soft enough to fit a knife.
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