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焼き物（秋鮭のちゃんちゃん焼き）｜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

生鮭 : 247.6g
キャベツ : 約1/4(181g)
玉ねぎ : 1/2個(77g)
しめじ : 70g
もやし : 100g
ニンニク : 2個(7g)
(A)味噌 : 100g
(A)砂糖 : 50g
(A)酒 : 大さじ1と1/2
(A)みりん : 大さじ1と1/2
(A) Salad oil (for sauce) : 大さじ1
バター : 10g
万能ネギ : 適量
胡椒 : 適量
塩 : 2.5g(生鮭の重量の1％)
サラダ油(仕上げ用) : 大さじ1

Time required

10minutes

Procedure

1) 生鮭の下処理をする 01:02
Debone raw salmon.
Remove the scales from the raw salmon.
Sprinkle salt on both sides of the raw salmon.
Place raw salmon on a wire rack and cover with plastic wrap.
Let stand in the refrigerator for a day.
2) 材料を切る 04:22
キャベツの芯を切り落とし薄切りにする。
キャベツを一口大に切る。
玉ねぎの皮をむき芯を取り除く。
玉ねぎを串切りにする。
しめじの石づきを切り落とし身をほぐす。
ニンニクをみじん切りにする。
3) タレをつくる 06:48
Put (A) into a pot and heat.
After boiling, reduce heat to low.
4) fry in a frying pan 07:17
Add salad oil (for finishing) to a frying pan and heat over medium-low heat.
Fry the raw salmon from 1 on both sides in a frying pan.
Add the ingredients from step 2 to the frying pan and place the raw salmon on top of the ingredients.
cover the frying pan
5) 仕上げる 08:50
4のフライパンに胡椒をふりかけバターをのせる。
万能ネギをふりかけ3のタレをかけて完成。

Point

・You can easily remove scales from raw salmon by pouring boiling water over the raw salmon, then pouring water over it, and then rubbing the scales with your hands or a spoon.
・You can use any vegetables you have left over in the refrigerator.
・Cut the onions into skewers to make them more filling.
・Mashing garlic with the skin on makes it easier to cook.
・When making the sauce, heat until the alcohol smell disappears.
・When frying vegetables, check occasionally to make sure they don't burn.
・When grilling raw salmon, the center temperature should be 75 degrees or higher.
・You can use either unsalted or salted butter.
・You can also top it with mayonnaise or cheese.