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煮物（ふきの煮物）｜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

ふき : 304g
水 : 900ml
(A)醤油 : 42.56g
(A)みりん : 42.56g
(A)砂糖 : 24.32g
白胡麻 : 少々

Time required

75minutes

Procedure

1) 下茹でをする 00:34
Add water (not listed) to a pot and bring to a boil.
Wash the butterbur with water and cut off both ends.
Sprinkle with salt (not listed), scrape it, put it in a pot and boil for 2-3 minutes.
When the wipes become soft, expose them to cold water (not listed).
Remove the string and cut into 4 cm wide pieces.
Remove the scum by exposing it to water (not listed) in a bowl for at least 1 hour.
2) 沸騰させる 04:20
Drain the water from 1.
1. Put water in a pot and bring to a boil over medium to high heat.
3) 調味料を計量する 04:58
(A)を計量し、ボウルに入れる。
4) 煮る 05:57
Add 3 to 2 and simmer.
When it boils again, reduce the heat and simmer for about 1 hour while keeping the boiling state.
When the water gets low, bring it to a boil while stirring.
When the liquid is gone, turn off the heat, place on a plate, and sprinkle with white sesame seeds to complete.

Point

・Use water 2-3 times the weight of the wipes.
・Use 14% of the weight of the butterbur for soy sauce and mirin.
・Use 8% of the weight of the butterbur.
・Use millet sugar. White sugar can be substituted.
・If you want to bring out the beautiful color of the fuki, it is good to expose it to ice water when pre-boiling.
・Remove the scum from the wipes at room temperature. Replace the water when it becomes dirty.
・After simmering for about 1 hour, taste and if the butterbur is hard, add water and simmer.
・Can be stored in the refrigerator for 1 month.