白ワイン蒸し（鶏むね肉の白ワイン蒸し）｜George ジョージさんのレシピ書き起こし
George George / Jojiro ch's person Time required : 45minutes
#Japanese food
#Seafood dishes
#Rice companion
#Complimented rice
#Popular YouTuber (more than 100,000 registered users)
漬物（いくら醤油漬け）｜夕方食堂さんのレシピ書き起こし
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Ingredients
- 生筋子 : 220g
- お湯 : 1.5ℓ
- 塩 : お湯量に対して0.5％
- 酒 : 90㏄
- みりん : 90㏄
- 醤油 : 90㏄
Time required
15minutes
Procedure
-
1)
生筋子の下処理をする
01:00
Boil water in a pot.
Pour hot water into a large bowl.
Add salt to the bowl.
Add the raw muscle and remove the membrane.
Drain the raw muscle in a colander and wash with running water.
Drain the raw muscle from the colander into a bowl and add water to remove any floating matter.
Place the raw muscle in a colander and let it sit for about 5 minutes. -
2)
漬け汁をつくる
04:22
フライパンに酒とみりんを入れ強火にかけ沸騰させる。
フライパンからボウルに移し醤油を加える。 -
3)
合わせる
05:48
Put 1 into a Tupperware.
Add the cooled pickling liquid from Step 2.
Chill in the refrigerator overnight.
Drain the liquid from the Tupperware and put it in a glass container.
Point
・Prepare 50℃ hot water for ingredients.
・Adding raw muscle to the salt water will make the eggs more difficult to break.
・If the temperature of the hot water is too high, it will catch fire and become cloudy.
・Mix raw muscle roe thoroughly until the membrane is removed.
・Remove any floating particles of raw muscle.
・Use only good quality sake, mirin, and soy sauce.
・The required time does not include time to cool in the refrigerator.
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