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手羽元と大根の煮物｜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

Japanese white radish : 1/2
手羽元 : 500g
(A)水 : 600cc
(A)ほんだし : 小さじ1
(A)砂糖 : 大さじ2
(B)しょうゆ : 大さじ2
(B)みりん : 大さじ2
塩 : 適量
ごま油 : 適量

Time required

60minutes

Procedure

1) Prepare the radish 00:16
Cut the radish into 2 cm widths.
Peel.
Cut in half a month and make a notch.
Water enough to cover radish in a frying pan (outside the amount) and a pinch of rice (outside the amount)
Put in.
Bring to a boil over medium heat, cover with paper, reduce to low heat and boil for 15 minutes.
2) Prepare the wings 03:19
Remove the water on the surface with kitchen paper.
Make cuts on both sides of the bone.
Sprinkle salt on both sides to season.
3) Boil 04:41
Add sesame oil to a frying pan and add 2.
Put on medium heat to brown the skin.
Wipe off excess oil with kitchen paper.
Bring the wings to the edge and insert 1.
Add (A) and bring to a boil over medium heat.
Cover with kitchen paper and simmer on low heat for 5 minutes.
Add (B) and simmer for 15 minutes.
Remove the otoshi buta and reduce to medium heat to low heat and simmer.
4) 盛り付ける 08:14
器に盛り付けて煮汁をかける。

Point

・ When using a large radish, make it in 1/3 of the amount.
・ When peeling radish, peel the layer under the skin.
・ Make a cut in the radish so that the taste can be easily absorbed.
・ Boil the radish to make it softer.
・ When seasoning the wings in step 2, if you want to bake immediately, let it blend in by hand so that salt does not flow.
・ In step 3, add soy sauce after the salt to taste before the sugar and make it difficult for the sugar to soak into it.
・ When boiling in step 3, place the wings on the radish and sprinkle the broth with a spoon so that the wings do not get too hot.