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
Gome Okowa ｜ Peaceful Cuisine's recipe transcription
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Ingredients
- Sticky rice : 3 go
- Dried shiitake mushrooms : 8g
- Water (for dried shiitake mushrooms) : 200g
- Hijiki : 5g
- Soy sauce (for broth) : 1 tablespoon
- sweet sake : 2 tablespoons
- salt : 1/4 teaspoon
- carrot : 50g
- Burdock : 50g
- Salt (for seasoning) : 1/2 teaspoon
- Soy sauce (for seasoning) : 1 tablespoon
- Water (for seasoning) : 100g
- Liquor : 2 tablespoons
- Walnut : 40g
Time required
60minutes
Procedure
-
1)
Preparation
00:18
Glutinous rice is milled and soaked in water for 6 to 12 hours.
Soak dried shiitake mushrooms and hijiki seaweed.
When you're ready, drain the glutinous rice and raise it. -
2)
Boil vegetables
02:47
Put soy sauce, mirin, and salt in a frying pan, add the shiitake mushrooms together with the reconstituted juice, hijiki seaweed, shredded carrots, and burdock, and simmer until the broth is exhausted.
-
3)
Combine seasonings
05:35
Put salt, soy sauce, water and sake in a pot and boil.
-
4)
Sprinkle glutinous rice
06:41
Set the glutinous rice in the puffer and let it sit for 10 minutes.
Transfer the glutinous rice to a bowl, mix the vegetables, seasonings and walnuts, set in the puffer again, and puff for 15 minutes.
Remove from the puffer and remove the rough heat.
Point
・ In the video, we start by polishing rice.
・ Rehydrate the hijiki seaweed with an appropriate amount of water, drain the water, and simmer with the vegetables. Shiitake mushroom reconstituted juice is used as broth.
・ Mix vegetables and seasonings with rice between puffs to season.
・ Put a bleached cloth (made of cotton in the video) on the puffer and spread the glutinous rice on it. Be careful of steam as it is hot during use.
・ The time required for glutinous rice to soak and vegetables to return is not included in the required time.
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