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煮物（秋刀魚の梅煮）｜まかないチャレンジ!さんのレシピ書き起こし

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Ingredients

pike : 5 pieces
梅干し : 5個
ginger : 適量
(A)Water : 500cc
(A) Alcohol : 200cc
砂糖 : 大さじ5
醤油 : 大さじ3～4

Time required

60minutes

Procedure

1) make preparations 01:22
Cut the ginger into strips.
Gently remove the scales from the swordfish with a knife while washing them under running water (not listed).
While washing under running water (not listed), cut off the tail and beak, and remove the gills.
Cut the swordfish into tubes.
2) Cook in a pressure cooker 05:50
Put 1, umeboshi, and (A) into a pressure cooker, cover with a lid, and heat over high heat.
When steam comes out, reduce the heat to low and pressurize for 15 minutes.
Turn off the heat and pour running water (not listed) into the pressure cooker to lower the pressure.
3) 煮る 11:26
Return the pressure cooker to the gas stove and turn on the heat.
Add sugar and remove the scum.
Add soy sauce and simmer for 30 minutes, removing any scum.
Remove rough fever.
4) 盛り付ける 15:09
Complete by placing 3 on a plate.

Point

・We use low-sodium umeboshi.
・The gills of a swordfish can be easily removed by spreading out the bottom of the head.
・Be careful when cutting the swordfish into tubes, as if you don't cut it gently, the internal organs will come out.
・If you have a Deba knife, use it when cutting the swordfish.
-Taste at the end of step 3 and adjust the seasoning if it lacks flavor.
・The time required to take a fever is not included in the required time.