ガレット（長ねぎのガレット）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 15minutes
Ahijo ｜ Naos Kitchen's recipe transcription
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Ingredients
- Peeled shrimp : 90g
- mushroom : 50g
- broccoli : 50g
- garlic : 2 pieces
- Eagle talon : One
- olive oil : 150g
- Salt and pepper : Appropriate amount
- Salt (for shrimp preparation) : Appropriate amount
- Sake (for shrimp preparation) : 15g
- Potato starch (for shrimp preparation) : 5g
Time required
45minutes
Procedure
-
1)
Prepare the peeled shrimp
00:22
Put the peeled shrimp in a bowl, add salt and knead.
Add potato starch and knead further.
Wash with water and drain.
Sprinkle salt and pepper to season. -
2)
Cut the ingredients
01:18
Cut the garlic into thin slices.
Cut the broccoli into pieces that are easy to eat.
Cut the mushrooms in half.
Remove the seeds from the hawk's claws. -
3)
Add aroma to olive oil
02:15
Put garlic, olive oil and hawk claws in a pan and heat over low heat.
-
4)
Add ingredients and finish
02:36
When the garlic is lightly colored, add the peeled shrimp and heat until the surface turns red.
Add all ingredients and season with salt and pepper.
Point
・ The pretreatment of peeled shrimp has the effect of eliminating the odor by rubbing it with salt and adsorbing dirt by adding potato starch. By performing this pretreatment, the finish is much more delicious.
・ When using shrimp with shells, peel the shells, remove the back cotton with a toothpick, rub it with salt, potato starch, and alcohol, then wash it with water and drain it.
・ By heating garlic and hawk's claws with olive oil over low heat, the scent is transferred to the oil.
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