【基本のレシピ】 永久保存版！プロが教えるほうれん草のおひたし

【基本のレシピ】 永久保存版！プロが教えるほうれん草のおひたし

Thank you for watching I will season the spinach with broth Spinach is a nutrient-rich leafy green vegetable 90% of the world’s spinach is produced in China Spinach doesn’t last very long, so… You need to either cook it while it’s fresh or freeze it for storage Spinach is available year-round, but it seems to be tastier during the colder months Description of ingredients Japanese commercial product ‘Yasumarudashi (Blue)’ contains the umami of bonito and flying fish, making it a good product for use in salads Dashi broth 120ml, soy sauce 20ml Mirin 20ml Sesame seeds to taste Spinach 1 bunch (about 200g) Combine the seasonings Heat 120ml of dashi broth, 20ml of light soy sauce, and 20ml of mirin Once it starts boiling, turn off the heat and cool it in the refrigerator Preparation of spinach The spinach was soaked in water beforehand The core part can be eaten if you remove the sand Make a crosswise cut The core is highly nutritious! Cut the leftovers as well Next, I will boil it When boiling spinach, some people add salt If you’re going to eat it on the same day, it’s fine not to add salt Add it to the water starting from the core Since the core is harder, I will boil the core first Wait for 10 to 20 seconds… and soak it all Once it starts boiling again, I will flip it over When it starts to boil vigorously, it’s done Turn off the heat and place it in ice water This process allows you to keep a vibrant green color Once it has cooled down, while running water… Squeeze the spinach by hand and arrange it Squeeze it well to remove excess moisture Some people cut spinach and then boil it, but the nutrients in spinach get lost, so I don’t cut it To completely extract moisture, the next step is to squeeze it with a bamboo mat The spinach from earlier At our restaurant, we use a bamboo mat to drain the water Place the core alternately from left to right This process (removing the watery texture) allows the broth to soak into the vegetables well! Just like rolling sushi… We will squeeze from the top down It’s okay to use a towel or something similar! Water is gushing out! If you flip it over, this much water will come out again! Next, I’ll cut the spinach Squeezed spinach Cut on both sides The core part can also be eaten, but it is delicious when mixed into another dish Cut this into four equal parts The moisture has been thoroughly removed, which is good I will add the seasonings we just mixed Adjust the amount of seasoning to your preference Sesame seeds (to taste) Leave it in the refrigerator for about 30 minutes While it’s chilling in the refrigerator… I’ll prepare the toppings I’ll make ‘needle yuzu’ using yuzu (feel free to use any ingredients you like) Cut this peel into thin strips This will bring out the scent of yuzu incredibly well I will serve the spinach that has been marinated for 30 minutes in the refrigerator I like sesame, so I’ll add some sesame The yuzu is ready Tasting! It has a nice aroma The flavor of the dashi is good The spinach also tastes sweet Thank you for watching until the end Please subscribe to the channel and give it a high rating The product URL is listed in the description You can purchase it at a special price exclusive to this channel Membership has also started Look forward to the next time!

日本の天ぷら職人が、だし汁とほうれん草を使った最高に簡単な日本料理を紹介します！ [ 元音声：日本語 ] [ 字幕：英語, タガログ語, スペイン語 ]
【過去のレシピ】https://www.youtube.com/playlist?list=PLM5HevI-badvCYKSWHS_F2vOGbNJGiyXn

★本動画は、以下のプロモーションを含みます。
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四国で1番売れてる だしパック ”やすまるだし”。
いつものお料理の味と手間が劇的に変わります！

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***CHAPTER
0:00 今日のレシピ
0:53 食材
1:43 下処理
7:00 調理
9:30 仕上げ & まとめ

***再生リスト

***食材： @印の食材は、お好みで。分量は、動画をご覧ください。
★だし汁
★醤油
★みりん
@ごま
@トッピング（柚子など）

【次藤料理長】
島根県出身。大阪の割烹料理店で修行後、天ぷら専門店(稲菊 梅田大丸店)料理長や寿司割烹店板前を歴任。現在は地元の天ぷら職人。
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