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おせち|kattyanneru/かっちゃんねるさんのレシピ書き起こし

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2,915本

Ingredients

  • Black beans (for black beans) : 200g
  • 砂糖(黒豆用) : 140g
  • 醤油(黒豆用) : 小さじ2
  • 塩(黒豆用) : 小さじ1/3
  • 水(黒豆用) : 800ml
  • 鶏もも肉(煮しめ用) : 1枚
  • ごぼう(煮しめ用) : 1本
  • れんこん(煮しめ用) : 200g
  • 人参(煮しめ用) : 1/2本
  • たけのこ水煮(煮しめ用) : 1個
  • 板こんにゃく(煮しめ用) : 1枚
  • 干し椎茸(煮しめ用) : 6枚ほど
  • 水+椎茸の戻し汁(煮しめ用) : 600ml
  • 醤油(煮しめ用) : 大さじ2
  • 料理酒(煮しめ用) : 大さじ3
  • みりん(煮しめ用) : 大さじ3
  • 砂糖(煮しめ用) : 大さじ1
  • だしの素(煮しめ用) : 大さじ1
  • ブリの切り身(ブリの甘酒焼き) : 3〜4切れ
  • 甘酒(ブリの甘酒焼き) : 200ml
  • 醤油(ブリの甘酒焼き) : 大さじ2
  • サラダ油(ブリの甘酒焼き) : 適量
  • 卵(お正月卵焼き) : 4個
  • みつば(お正月卵焼き) : 1/2束
  • カニカマ(お正月卵焼き) : 8本
  • 料理酒(お正月卵焼き) : 大さじ1
  • みりん(お正月卵焼き) : 大さじ1
  • 片栗粉(お正月卵焼き) : 小さじ1
  • 塩(お正月卵焼き) : ひとつまみ
  • サラダ油(お正月卵焼き) : 適量
  • 無頭海老(海老のつや煮) : 12匹ほど
  • 水(海老のつや煮) : 200ml
  • 砂糖(海老のつや煮) : 大さじ1.5
  • 醤油(海老のつや煮) : 大さじ1/2
  • みりん(海老のつや煮) : 大さじ1
  • 塩(海老のつや煮) : ひとつまみ

Time required

180minutes

Procedure

  1. 1) Boil black beans in a pressure cooker 00:48

    Put sugar, soy sauce, salt and water in a pan and bring to a boil. Add the black beans rinsed with water to the pan, simmer, cover and heat over high heat until pressure is applied. When pressure is applied, heat on low heat for 20 minutes at low pressure.

  2. 2) Pickle yellowtail 01:37

    Put yellowtail, amazake, and soy sauce cut in half in a seasoning bag and soak for about 3 hours.

  3. 3) Prepare chicken thighs 01:55

    Make a few holes in the chicken thigh with a fork and cut it into pieces that are easy to eat.

  4. 4) Cut burdock 02:00

    ごぼうの皮をこそげ取り、乱切りして酢水にさらす。

  5. 5) Cut lotus root 02:06

    れんこんの皮を剥き、1cm幅程度に輪切りし、酢水にさらす。

  6. 6) Boiled bamboo shoots, cut carrots 02:31

    Cut the boiled bamboo shoots into pieces that are easy to eat, and cut out the carrots in a flower shape to a width of about 5 mm.

  7. 7) Cut the board konjac 03:04

    Cut the plate konjac to a width of 7 mm, make a notch in the center, and then twist while inserting the end of the konjac into the notch. Drain the water by passing through hot water.

  8. 8) Make a sauce for shiitake mushroom juice 03:17

    Mix shiitake mushroom juice, cooking liquor, mirin, soy sauce, and sugar.

  9. 9) Make egg juice 03:30

    Add eggs, 2 cm mitsuba, loosened crab sticks, sake, mirin, potato starch, and salt, mix and cool in the refrigerator.

  10. 10) 海老の下処理をする 04:02

    先の尖ったもので海老の背わたを取り、皮が剥きやすいように腹側に切り込みを入れる。

  11. 11) 煮しめを作る 04:21

    Add oil to a frying pan and warm it, then bake the chicken from the skin. Add shiitake mushroom sauce, dashi stock, burdock root, lotus root, konjac, and shiitake mushrooms and heat over high heat to boil.

  12. 12) 煮しめを仕上げる 05:10

    アクを取り除き、落とし蓋をして30分煮込んだら、保存容器に移す。

  13. 13) Finish the omelet 05:20

    フライパンに油をひいて温めたら卵液1/3を流し入れて焼く。折り返しながら残りの卵液を加えて焼く。焼き上がったら食べやすい大きさに切る。

  14. 14) 海老を茹でる 06:44

    沸騰したお湯に砂糖、塩、海老を入れて茹でる。

  15. 15) 海老を煮詰める 07:57

    Give the shrimp to a colander and cool it with ice water. Add water, sugar, soy sauce, mirin, salt and chilled shrimp to the pan again and simmer over low heat.

  16. 16) ブリの甘酒焼きを仕上げる 07:18

    Add oil to a frying pan and warm it, then drain the yellowtail and bake. Add the sauce that has been soaked in yellowtail and entangle it.

  17. 17) 海老のつや煮を仕上げる 07:58

    海老、煮詰めていたタレを保存容器に入れる。

  18. 18) 黒豆を仕上げる 08:15

    黒豆を保存容器に入れる。

Point

・ Leave the black beans for half a day to overnight.
・ Lotus root can be easily cut into flowers by using a heart shape.
・ Rinse out vinegar water when boiling burdock root and lotus root.
・ In the process of making simmered food, the broth that comes out when simmered is boiled to remove water and put in a storage container together with the ingredients.
・ Cooking time is the time without the process of soaking black beans for half a day to overnight.

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