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筑前煮| 料理人 設楽の料理道場さんのレシピ書き起こし

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再生回数
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動画数
512本

材料

  • 鶏もも肉 : 1枚
  • こんにゃく : 300g
  • れんこん : 2節
  • 椎茸 : 3個
  • にんじん : 1本
  • ごぼう : 1/2本
  • いんげん : 適量
  • 水 : 275ml
  • (A) Liquor : 121g
  • (A) sugar : 22g
  • (B) Soy sauce : 121g
  • (B) Mirin : 121g
  • ごま油 : 大さじ2

所要時間

40分

手順

  1. 1) 下準備をする 00:38

    こんにゃくを、一口大に切る。
    水を入れたフライパンに入れ、火にかける。
    沸騰したら、ざるに入れる。
    ごぼうはたわしで洗い、乱切りにする。
    れんこんは皮を剥き、いちょう切りする。
    にんじんは皮を剥き、乱切りにする。
    椎茸は、軸を取り4等分に切る。
    いんげんは端を切る。
    鶏肉は筋や皮を取り、一口大に切る。

  2. 2) stir fry 07:26

    Put the cut ingredients and sesame oil in a frying pan and mix the whole.
    Turn on the heat and fry over medium heat.

  3. 3) simmer 08:07

    Add water and (A) to 2, cover with a drop lid and simmer for about 10 minutes.
    Add (B) and simmer for another 10 minutes.
    Remove from heat and let cool.
    Bring to a boil.
    Arrange on a plate and complete with green beans.

Point

・Green beans such as silk pods are also acceptable.
・Cut the burdock and lotus root while the cutting board is wet.
・After cutting the burdock and lotus root, soak them in water.
Use separate cutting boards for vegetables and chicken.
・When the chicken turns white, add water.
・Boil the green beans in a pot for 1.5 to 2 minutes and leave in ice water.
・Of the total weight of the ingredients, add 11% soy sauce, mirin, and sake, and 2% sugar.
・By turning off the heat and letting it cool, the flavor will permeate easily.

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