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昆布巻き(にしんの昆布巻き)|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

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Ingredients

  • 身欠にしん : 2枚
  • 塩 : 小さじ1/2
  • 昆布 : 8枚
  • かんぴょう : 15g
  • 醤油 : 大さじ2
  • (A)昆布の戻し汁 : 適量
  • (A)酒 : 大さじ2
  • (A)酢 : 大さじ1
  • (B)みりん : 大さじ1
  • (B)砂糖 : 大さじ2
  • 水 : 1L

Time required

100minutes

Procedure

  1. 1) かんぴょう、昆布の下準備をする 02:15

    かんぴょうを水洗いする。
    ボウルにかんぴょう、塩を入れて、弾力が出るまで1分ほどよく揉み込む。
    軽く水洗いする。
    軽く濡らしたキッチンペーパーで、昆布の表面を軽く拭く。
    バットに昆布、かんぴょう、水を入れて、30分浸す。

  2. 2) 身欠にしんの下準備をする 03:50

    Cut off the head and tail of the herring diagonally.
    Scrape the belly bone into thin pieces.
    Cut off the dorsal fin.
    Scrape off the back bone.
    Remove the small bone in the center.
    Fill a pot with water (not listed), heat, and bring to a boil.
    Add the chopped herring, blanch for 20 to 30 seconds, and put in a bowl of ice water (not listed in ingredients).
    Place the mushrooms on kitchen paper and wipe off the moisture.
    Cut the herring in half lengthwise and then in half horizontally.

  3. 3) 昆布で巻く 07:25

    1の昆布を取り出し、かんぴょうを絞って取り出す。
    キッチンペーパーの上に昆布をおいて、昆布のぬめりを拭き取る。
    まな板の上に昆布を縦に広げて、2を手前において、手前からきつめに巻き、巻き終わりの中心を爪楊枝で留める。

  4. 4) かんぴょうで縛る 08:30

    3を2回縛れるほどの長さにかんぴょうを切り、かんぴょうを縦に8mm幅に切る。
    かんぴょうを3の両端に縛る。
    爪楊枝を外し、結び目が3の巻き終わりの裏面になるようにずらす。

  5. 5) 煮る 10:38

    鍋に4を並べ入れ、(A)を加え、中火にかけて煮る。
    沸騰したらアクを取り除き、弱火にして、落し蓋をし30分煮る
    落し蓋を外し、(B)を加えて、鍋をゆすって混ぜ、沸騰させてから2分煮る。
    醤油を加えて、鍋をゆすって混ぜ、沸騰させて、落し蓋をし30分煮る。
    冷まして完成。

Point

・Use half-raw herring.
・We recommend using rice vinegar.
・If there are scales on the shingles, scrape them off in the ice water in step 2.
・30 minutes soaking time and cooling time are not included in the required time.
・Add the rehydrated konbu liquid until it just covers the ingredients.
・After tying the kanpyo, if both ends of the kanpyo are long, cut them off.

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