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煮付け（銀だらの煮付け）｜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

銀だら : 4切れ
ごぼう : 84g
長ネギ : 適量
木の芽 : 適量
(A) Soy sauce : 57.3g
(A)Mirin : 28.7g
(A) Alcohol : 28.7g
(A) Sugar : 23.8g
水 : 約240㎖

Time required

20minutes

Procedure

1) 銀だらの下処理をする 01:01
Remove scales, blood, and nerves from the silver dagger and wash with clean water.
Place the sablefish in a frying pan filled with boiling water (not listed in ingredients) and heat.
Wash the scales, slips, blood, and internal organs of the silverfish with running water.
2) 調味料を準備する 02:49
Weigh the silver daggers and determine the amount of seasoning (A).
Cut the burdock root into 5-6cm lengths and cut into quarters lengthwise.
3) 煮る 03:45
Put the silver radish from Step 1, the burdock root from Step 2, water, and (A) into a frying pan and heat over medium heat.
Cover the frying pan with aluminum foil and bring to a boil to remove any scum.
Cut 5 cm of the white part of the green onion and 5 cm of the green part of the green onion.
Remove the core of the white part of the green onion.
Scrape the inside of the green part of the green onion.
Finely chop the white and green parts of the green onion and place in a bowl filled with water (not listed).
4) 盛り付ける 06:39
Arrange the Gindara and burdock from step 3 on a plate and pour over the sauce.
Top with the finely chopped green onions from step 3.
Finish by tapping the buds on the tree.

Point

・It is also delicious when boiled with ginger slices added.
・Weigh the silver daggers and add 12% soy sauce, 6% mirin, 6% sake, and 5% sugar.
・Add water equal to half the weight of Gindara.
・After boiling, let it cool down to let the flavor soak in and it will be delicious, but if you boil it, it will also be delicious if you eat it with a little more seasoning.