プリン（蒸しプリン）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 90minutes
煮物（高野豆腐の含め煮）｜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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- Number of Videos
- 677本
Ingredients
- 高野豆腐 : 30g
- しいたけ : 2個
- にんじん : 適量
- ほうれん草 : 適量
- 鶏もも肉 : 1/4 piece
- 出汁 : 500ml
- (A)薄口醤油 : 25ml
- (A)みりん : 12.5ml
- ゆずの皮 : 適量
Time required
30minutes
Procedure
-
1)
下準備をする
00:27
高野豆腐を水で戻し、半分に切り水分を切る。
しいたけは汚れを取り、石づきを取り半分に切る。
にんじんは5mm幅に切り、下茹でする。
ほうれん草は根を切り、水でよく洗う。
下茹でをし、4cm幅に切る。
鶏肉は筋を取り除き2等分にし、さらに4枚の薄切りにする。 -
2)
出汁を作る
05:15
Add the dashi stock and (A) to the pot.
Put the shiitake mushrooms, koya tofu, carrots and chicken in a pot. -
3)
煮る
07:28
Heat the pot from step 2, bring to a boil, and simmer for 5 minutes.
Remove from heat and let cool.
When it cools down, turn the heat back on and simmer for 5 minutes.
Arrange the cooked ingredients and spinach on a plate.
Chop the yuzu peel and put it on top to complete.
Point
・Umami is added by adding chicken and spinach.
・If you don't have light soy sauce, add a little salt to the dark soy sauce.
・Once the chicken is cut, pour hot water over it to marbling it.
・By turning off the heat and letting it cool, the flavors will soak in.
・ Cut the carrots into half-moons or cut them out.
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