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煮物（ひじきの煮物）｜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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Chef Shitara's cooking dojo

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Ingredients

dried hijiki : 40g
にんじん : 適量
ごぼう : 適量
鶏肉(皮なし) : 153g
大豆(水煮) : 139g
油揚げ : 2枚
soy sauce : 72g
sweet sake : 72g
sugar : 3.5g
ごま油 : 大さじ1
Bonito soup stock : 70ml

Time required

25minutes

Procedure

1) return the hijiki 00:37
Change the water (not listed) about 2-3 times and soak the dried hijiki in water for about 20 minutes.
2) cut material 01:20
Wash the burdock root with a scrubbing brush and cut into 3-4 cm chunks.
Cut off the ends of the carrots, peel and cut into 3cm pieces.
Cut the aburaage in half and cut it into 5mm widths.
Remove excess muscles, skin, blood, fat, and white, hard center from the chicken.
Cut into bite-sized pieces.
Drain 1 and squeeze lightly.
3) measure the amount of seasoning 06:50
Add 2 (without fried tofu) and soybeans (boiled in water) to a frying pan, and weigh them all.
Take out the amount of soy sauce, mirin and sugar.
4) 煮る 08:53
3のフライパンにごま油を入れ、馴染むように混ぜ、加熱する。
かつお出汁を加える。
砂糖を加え、混ぜる。
醤油、みりんを加え、混ぜる。
油揚げを加え、混ぜる。
お皿に盛って完成。

Point

・You can also use refined white sugar.
・As for seasonings, soy sauce and mirin should be 10% of the ingredients, and sugar should be 0.5% of the ingredients.
・If you put it in a cup and freeze it, you can put it in a lunch box as it is.
・By changing the water 2-3 times when rehydrating the hijiki, the color of the hijiki will not stick to other ingredients.
・Cut the burdock into thin pieces. When chopped, it becomes chewy.
・Use 75g of carrots and burdock in total.
・If you prefer, you can cook the chicken without removing the skin.