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筑前煮 | フリーランス料理人の簡単レシピさんのレシピ書き起こし

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9,650人
再生回数
172.8万回
動画数
203本

材料

  • 鶏もも肉 : 250g
  • こんにゃく : 1/2
  • dried shiitake : 3枚
  • carrot : 100g
  • Burdock : 100g
  • レンコン : 100g
  • 里芋 : 100g
  • Silk pods : 20g
  • サラダ油 : 大さじ1
  • 塩 : 適量
  • 酢(レンコン用) : 少量
  • Shiitake mushroom soup : 300ml
  • sake : 100ml
  • sweet sake : 50 ml (3 tbsp and 1 tsp)
  • sugar : 大さじ1.5
  • soy sauce : 35 ml (2 tbsp and 1 tsp)
  • Mirin (for finishing) : 10ml(小さじ2)
  • Salty soy sauce (for finishing) : 10ml(小さじ2)

所要時間

60分

手順

  1. 1) Return shiitake mushrooms 00:15

    Soak the dried shiitake mushrooms in water, wrap them like a otoshi buta, and leave them in the refrigerator for at least half a day.
    After half a day, remove the returned shiitake mushrooms and strain the reconstituted juice with paper to remove dirt.
    Do not throw away the reconstituted juice as it will be used later in the broth.

  2. 2) 材料を切る 01:42

    Carrots: Cut off the skin and cut into small pieces that are easy to eat.
    Lotus root: Cut the skin into halves and cut into bite-sized pieces.
    Burdock: After washing thoroughly, cut into small pieces.
    Shiitake: Drop the shaft and cut it in half.
    Konjac: Make shallow cuts on both sides and cut into bite-sized pieces so that the taste is easy to stain.
    Taro: Wash thoroughly, peel and cut into pieces that are easy to eat.
    Chicken thigh: Remove excess muscle and fat and cut into pieces slightly larger than vegetables.
    Silk pods: Remove the streaks.

  3. 3) Boil in salt 02:38

    Add a small amount of salt to boiling water and boil the silk pods for about 1 minute. Then cool it with cold water and drain it.
    Continue to put konjac in the same pot, boil it for 2 to 3 minutes, and then give it to a colander.

  4. 4) 鶏もも肉を焼く 03:00

    Add oil to the pan and bake the chicken thighs with the skin down on medium heat.
    Sprinkle about 2 pinches of salt on the bottom.
    When the lenticel becomes brown, lightly bake and take it out.

  5. 5) Boil 03:26

    Heat the same pot over medium heat, add root vegetables, konjac, and shiitake mushrooms, and fry lightly so that the oil is entwined.
    Add shiitake mushroom juice, sake, mirin, and sugar, and add the chicken back and mix.
    Remove the lye, cover with a lid and simmer for 5 minutes.
    Add soy sauce, let it blend into the whole, remove it again, cover it, and simmer for about 15 minutes.

  6. 6) Finish 04:14

    蓋を外して煮汁が半分くらいになるまで煮詰め、仕上げに照りだしのみりん、香り付けのしょうゆを加え、ひと煮立ちさせて完成。

Point

・ Soak lotus root in vinegar water with a small amount of vinegar to prevent discoloration.
・ Soak the burdock in water to prevent discoloration.
・ Knead the taro with a small amount of salt and water so that the taro can be easily stained with slime and rinse with water.
・ Chicken thighs shrink when heated, so cut them into slightly larger pieces.
・ By putting a lid on it, the ingredients will be evenly flavored and will not crumble.


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