餃子（厚揚げ餃子）｜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
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 25minutes
煮物（ぶり大根）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- Yellowtail : 4 slices (300g)
- 大根 : 300g
- 生姜 : 10g
- 塩 : 適量
- 水 : 400g
- 酒 : 100g
- 砂糖 : 大さじ5
- Soy sauce (for advance purchase) : 3 tablespoons
- みりん : 大さじ1
- 醤油(後入用) : 大さじ1/2
Time required
40minutes
Procedure
-
1)
Prepare the yellowtail
00:10
Sprinkle salt on the surface of the yellowtail and place in the refrigerator for about 20 minutes.
-
2)
Prepare the radish
00:24
Peel the skin of the radish thickly and cut it into 3cm wide slices.
Make a shallow cross-shaped cut.
Put daikon radish and water (not listed) in a pot and bring to a boil.
Boil for 15 minutes until soft.
Expose to water (not listed) and drain. -
3)
Blanch the yellowtail
01:30
Prepare cold water (not listed) and boiling water.
Blanch the yellowtail and put it in cold water (not listed in ingredients).
Wipe off moisture with paper. -
4)
煮る
02:20
鍋にぶり、水、酒を入れて沸騰させる。
アクを除いて砂糖を入れる。
アルミホイルで蓋をして弱中火で3分煮る。
大根、醤油(先入用)、生姜を入れて蓋をして10分煮る。
醤油(後入用)とみりんを入れて煮詰める。 -
5)
盛り付ける
03:36
お皿に4を盛って完成。
Point
- Daikon skin can be reused as an ingredient in kinpira and miso soup.
・Make shallow cross-shaped cuts in the daikon radish to allow the flavors to soak in more easily.
・You can remove the odor by blanching yellowtail.
・Cut the ginger into thin slices in advance.
- Boil down to your desired consistency.
・Once cooled, the flavors will soak in and become even more delicious.
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