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炊き込みご飯｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

お米 : 2合分
ごぼう : 70g
人参 : 50g
生姜 : 15g
揚げ油 : 1枚
鶏もも肉 : 2/1枚
舞茸 : 1パック
三つ葉 : 2/1パック
醤油 : 大さじ2
みりん : 大さじ2
酒 : 大さじ2
砂糖 : 小さじ2
ほんだし : 大さじ2/1
水 : 200cc

Time required

100minutes

Procedure

1) Cut burdock 01:01
Cut the burdock into thin strips and expose to water to remove the lye.
2) Cut carrots 02:56
Shred the carrots. Finely chop the ginger.
3) Cut the trefoil 03:52
Cut the trefoil into small pieces. Cut the fried tofu into small pieces with a length of about 2 cm.
4) 鶏もも肉を切る 04:35
鶏もも肉を食べやすい大きさに切る。
5) 舞茸をちぎる 05:07
舞茸を一口サイズにちぎる。
6) 合わせ調味料を作る 05:34
醤油、みりん、酒、砂糖、ほんだし、水を入れて混ぜ合わせる。
7) 鶏モモ肉を加熱する 06:23
Place chicken thighs in a frying pan with the skin down and heat over low heat.
8) 具材を炒める 06:51
Add drained burdock root, carrots, maitake mushrooms, fried tofu, sesame oil, and salt and fry over low heat.
9) 合わせ調味料を加える 07:38
野菜の香りが立ってきたら、合わせ調味料を加えて沸騰させる。
10) 煮込む 07:58
Reduce heat to low and simmer for 2 minutes on low heat.
11) 炊飯する 08:11
Put the ingredients in a colander and separate it from the dashi stock. Put rice, dashi, water, and ingredients in this order in the kettle and cook in the normal rice cooking mode.
12) 仕上げる 09:25
Once cooked, mix and add salt and trefoil to complete.

Point

・ It is easy to remove dirt from burdock soil by using aluminum foil.
・ Use carrots with skin.
-You may use a tube instead of raw ginger.
・ By tearing the Maitake mushrooms by hand, the cross section becomes uneven and the flavor tends to appear.
・ If you like, you can add shimeji mushrooms, sweet potatoes, and pork.