ハンバーグ（ビーフハンバーグ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 35minutes
煮物（手羽元と桜島大根の煮物）| かごっまおごじょさんのレシピ書き起こし
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- Number of Videos
- 496本
Ingredients
- 鶏の手羽元(開き) : 500g
- 桜島大根 : 600g
- 水 : 1L
- (A)濃口醬油 : 40ml
- (A)薄口醬油 : 30ml
- (A)地酒 : 50ml
- 炒め油 : 適量
- 桜島大根の葉 : 適宜
Time required
45minutes
Procedure
-
1)
桜島大根を切る
00:11
Peel off the skin of the Sakurajima radish and cut into large chunks.
-
2)
加熱する
00:30
Heat the oil in a frying pan and fry the chicken wings until they are browned.
Add 1 and fry lightly.
Add water and simmer over medium heat.
When it boils, remove the scum and simmer for about 20 minutes until the daikon becomes soft. -
3)
Boil the Sakurajima radish leaves
01:11
桜島大根の葉は熱湯で軽く茹で、刻んで水気を絞る。
-
4)
調味料を入れ煮込む
01:55
Add (A) to 2, cover with a drop lid, and simmer until the broth is reduced by half.
Serve in a bowl and sprinkle with 3.
Point
・The amount for 4 people is introduced in the video, which is 210.2 kcal for 1 person.
・Sakurajima radish and chicken go well together.
・Peeled Sakurajima daikon radish should be used as kinpira.
・Baking the chicken wings first will make it tastier.
・If you don't have local sake, you can use mirin and cooking sake.
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