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筑前煮｜メガネキッチン Megane Kitchen by ケンさんのレシピ書き起こし

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Glasses Kitchen Megane Kitchen by Ken

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Number of Videos: 152本

Ingredients

里芋 : 400g
ニンジン : 180g
レンコン : 200g
ゴボウ : 120g
たけのこ根元（水煮） : 200g
こんにゃく : 1枚
さやいんげん : 80g
しいたけ : 60g
鶏肉 : 380g
かつお出汁 : 1.5リットル
砂糖 : About 2 tbsp
濃口醤油 : About 3 tbsp
みりん : 大さじ1

Time required

60minutes

Procedure

1) 野菜を切る 00:53
Lotus root peels. Cut the top and bottom of the taro to make it the same height, and peel it thickly. Peel it and cut it in half vertically, then cut it in half horizontally and chamfer it. Drop the shiitake mushrooms and cut them in half. Tear the konjac with a spoon. Cut bamboo shoots in half vertically and cut into ginkgo biloba. Cut the burdock into small pieces. Peel the carrots, cut them vertically into 4 equal parts, and cut them into small pieces like burdock roots. For green beans, cut the streaks, trim the edges, and cut into bite-sized pieces.
2) ニンジンとゴボウを下茹でする 05:07
鍋に湯を沸かし、沸騰したらニンジンを3～4分茹でる。茹で上がったら冷水に取る。同じ鍋にゴボウを入れ、5分弱茹でたら冷水に取る。
3) レンコンと里芋を下茹でする 05:59
別の鍋に湯を沸かし、酢を加えてレンコンと里芋を同時に茹でる。茹で始めて3分経ったら里芋を取り出し、茹で始めから5分経ったらレンコンを取り出して、10分ほど水にさらす。
4) レンコンを切る 06:56
柔らかくなったレンコンを縦半分に切り、大きめの半月切りにする。
5) たけのこ、こんにゃく、しいたけを下茹でする 07:23
別の鍋に湯を沸かし、たけのこを入れ2～3分茹で、臭みを抜く。茹で上がったら冷水に取る。こんにゃくも同様に7～8分茹で、臭みを抜く。茹で上がったらざるにあげる。しいたけは2分ほど茹で、冷水に取る。
6) さやいんげんを茹でる 08:37
鍋に湯を沸かし、沸騰したらさやいんげんを30秒茹でる。ざるにあげ、塩を少々ふって全体になじませる。
7) Prepare chicken 09:31
フライパンで鶏肉を皮目から焼く。余分な脂をキッチンペーパーでこまめに拭き取る。皮目が濃いきつね色になるまで焼いたら裏返し、身の方は白くなる程度に焼いたら取り出し、ひと口より少し大きめに切る。
8) 鶏肉の旨味を出す 10:38
Put the soup stock in a pan and let it boil, then add the chicken and simmer over high heat. When the lye comes out, take it, set it to medium heat and simmer for 5 to 6 minutes. If you taste the chicken and the soup stock has the umami of chicken, take out the chicken once.
9) 材料を煮る 11:34
Put konjac, bamboo shoots, gobo, satoimo, and lotus root in the order of 8 pots, add 2 tablespoons of sugar, 2 tablespoons of soy sauce, and 1 tablespoon of mirin, then add 1 tablespoon of soy sauce again and simmer. Add 1 tablespoon of sugar to taste. After boiling for about 1 minute, add carrots and shiitake mushrooms, heat to high heat and remove the lye. After removing the lye, reduce the heat to low, cover and simmer.
10) 煮しめる 15:07
Remove the otoshi buta and simmer over medium heat to remove the broth. When the broth flies until the ingredients pop out, put the chicken back in. Occasionally boil the pot so that it does not burn. When the water is getting low, sprinkle a little soy sauce on it and let it blend in.

Point

・ Amount for 5 to 6 people.
-By cutting from vegetables, the cutting board will not get dirty and you can save time and effort.
・ The key to making Chikuzen-ni delicious is how to prepare vegetables and cook chicken.
・ Lotus root will crack if cut raw, so boil it once to soften it. Recommended because you can get lye by boiling.
・ By chamfering the taro, it is possible to prevent the broth from collapsing and becoming cloudy.
・ If you use dried shiitake mushrooms, the taste will increase and you can make them even more delicious.
・ By tearing the konjac, the cross-sectional area becomes complicated and you can inhale a lot of broth.
・ When using bamboo shoot tips, cut them into large pieces so that you can enjoy the texture and aroma of bamboo shoots.
・ Random cutting of burdock can be done by turning the cut section toward yourself and inserting a knife diagonally.
・ Broccoli and asparagus can be used as substitutes for green beans.
・ Boil the vegetables, leaving a little core instead of stir-frying.
・ When boiling lotus root and taro underneath, adding vinegar keeps the white color due to the bleaching action, and the taro can be slimmed.
・ Soak the boiled lotus root and taro in water to remove the vinegar. If you forget this, the simmered food will be a little sour, so be careful.
・ Do not soak konjac in cold water, and leave it in a colander to evaporate the water, making it easier to absorb the taste when boiled.
・ Do not add oil to chicken, bake it from the skin to remove excess fat, and do not simmer for a long time.
・ The trick to seasoning is not to add all the seasonings according to the amount at the same time, but to add them little by little while watching the taste.
・ If you can't boil, you don't need to add 1 tablespoon of sugar. When boiling, add 2 tablespoons of sugar if necessary to taste.
-Aluminum foil or oven sheet can be used as a substitute for the drop lid.
・ Boil at 10 to make it rich and glossy.