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炊き込みご飯(鶏ごぼうの炊き込みご飯)|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Ingredients

  • rice : 2 go
  • 鶏もも肉 : 150g
  • ごぼう : 80g
  • 干し椎茸 : 5g
  • にんじん : 50g
  • 三つ葉 : 適量
  • (A) Soy sauce : 小さじ2
  • (A) Mirin : 小さじ2
  • (A) Liquor : 小さじ2
  • (B) Soy sauce : 大さじ2
  • (B) Mirin : 大さじ1
  • (B) Liquor : 大さじ1
  • (B) Dashi granules : 小さじ1/2
  • 砂糖 : 小さじ1/2

Time required

70minutes

Procedure

  1. 1) rehydrate the dried shiitake mushrooms 01:52

    Place the dried shiitake mushrooms in a bowl and add enough water (not listed) to submerge them. Place in the refrigerator for 30 minutes to 1 hour.

  2. 2) soak the rice 02:20

    Wash rice, add water (not listed) and soak for 30 minutes.

  3. 3) cut material 02:38

    Wash the burdock, wipe off the moisture, and scrape off the skin with the back of a knife. Cut into small pieces and soak in water (not listed).
    Peel and finely chop the carrots, and cut the chicken thighs into bite-sized pieces.

  4. 4) season 04:56

    Add sugar to the chicken thighs and rub until there are no lumps.
    Put the chicken thighs and the burdock that has been wiped off the water in a bowl, and rub in (A) to season.
    Apply plastic wrap to the surface and soak for 15 minutes.

  5. 5) to season 06:22

    2の水気を切り、炊飯器の釜に入れる。
    1の戻し汁を入れ、干し椎茸を絞る。
    (B)を入れてよく混ぜ、2合のメモリの下まで水(分量外)を加えてさらに混ぜる。

  6. 6) to cook 07:17

    5に4を漬け汁ごと加える。
    にんじんと干し椎茸を加え、通常炊飯で炊飯する。

  7. 7) 仕上げる 07:47

    炊き上がる3分前になったら三つ葉の根元を切り落とす。
    茎は5㎜~1㎝幅に切り、炊き上がった6に混ぜ込む。
    茶碗に盛りつけ、三つ葉の葉の部分を乗せて完成。

Point

・The time required does not include the time to rehydrate the dried shiitake mushrooms and the time to soak the rice.
・Adjust the rehydration time for dried shiitake mushrooms, as it varies depending on the product.
・By soaking the rice in advance, the core disappears.
・It's easier to cut the burdock root with the tip on the cutting board.
・Chicken thighs and burdock root are difficult for the flavor to permeate, so seasoning them will eliminate uneven taste.

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