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かぼちゃ切り方|無駄なし!まかない道場(MAKANAI DOUJYOU)さんのレシピ書き起こし

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材料

  • かぼちゃ : 1個

所要時間

10分

手順

  1. 1) 皮周りを切る 00:30

    ヘタを包丁の刃の反対を使って切り落とす。
    底も薄く切り落とす。

  2. 2) halve 01:20

    Insert a knife into the stem that was cut off in step 1 and cut into 2 equal parts.

  3. 3) 種を取る 01:52

    スプーンで種を取り除く。

  4. 4) 煮物用に切る 02:42

    Cut the halved pumpkin in half again.
    Cut into desired size.

  5. 5) 天ぷら用に切る 04:08

    Cut the pumpkin into appropriate sizes and cut it into thin slices 2-3 mm wide.

  6. 6) 木の葉切りをする 04:45

    葉の形になるように、四隅を斜めに切る。
    真ん中部分の皮に包丁を入れて皮を取り、葉の軸を表現する。
    軸から斜めに皮に切り込みを入れて、葉の模様になるように切る。

Point

・Be careful not to cut your hands because it is hard.
・The seeds can be made into tempura and eaten deliciously after being dried in the sun for a day.
・It is better to remove the cotton when making tempura, but it is better to leave it on when boiling.
・When cutting leaves, cut a little more of the skin and show more of the yellow part to make it look more authentic.
・The bottom part of the cut pumpkin and the remaining part are finely chopped and kakiage to make it delicious.

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