155、元料亭料理人が作る元気が出る家ごはん、筍のアク抜き、今しか味わえない若竹煮、春野菜のレシピ

155、元料亭料理人が作る元気が出る家ごはん、筍のアク抜き、今しか味わえない若竹煮、春野菜のレシピ

I’m Masa, a former restaurant chef, and I’m here to show you delicious home cooking. Thank you for watching. Good evening from the kitchen at night I’m going to make potato salad using homemade healthy mayonnaise. Potatoes with the sprouts removed (3 potatoes for 400g) It will boil in about 8 minutes, then turn the heat down to low and cook for 20 minutes You can eat it as is. Sweet corn (50g) Cut broccoli (100g) into small pieces Insert the blade halfway down the stem and then open it on both sides to prevent the buds from crumbling The stems are tough, but I cut them into small pieces and eat them Steam in a small amount of water for 1 minute after the pot is filled with steam The potatoes are done boiling Poke a bamboo skewer into the potatoes and remove them when they are soft Peel the skin while they are still hot Mash them while they are still hot Make homemade healthy mayonnaise The quantities are the same as last time Same as above, egg yolk (1), vinegar (1 tablespoon), perilla oil (100g) No editing from here (this will make it faster than last time), finish mixing 30 seconds after you start adding the oil End mixing Salt (a pinch with 3 fingers) Mayonnaise (5 tablespoons), pepper (a little) Relax♪ Bamboo shoots become more bitter after they are dug up Remove the bitterness on the day you buy them Add rice bran and chili peppers Put a lid on the bamboo shoots, be careful as they tend to boil over Boil If each bamboo shoot weighs around 500g, it will take 30 minutes. The bamboo shoots this time are 400g, so even if there are two and it weighs around 1kg, it will take 30 minutes. If each is around 1kg, it will take 1 hour, and even if there are two and it weighs 2kg, it will take 1 hour. The amount of water will decrease due to evaporation, and the bamboo shoots will come out, so add more water. After boiling for 30 minutes, turn off the heat and leave it to cool. I’m going to sleep too, so it will be cold by morning. Good morning from the morning dining room. Japanese-style dashi pack. I’m making a stew of bamboo shoots and wakame seaweed. Seasonal tuna A delicious dish made with bamboo shoots and new wakame seaweed that can only be eaten at this time of year The soft skin goes in miso soup The hard skin is used for plating Remove the skin from the bamboo shoots, and the weight will be reduced to about half, 200g, for dashi (300cc) Add sugar (2 tablespoons) and boil for 5 minutes Using mirin will make it lighter, while sugar will make it stronger Salted wakame seaweed (20g) desalted This part is a little hard, but it doesn’t bother me so I’ll use it Boil for 5 minutes After that, add light soy sauce (2 tablespoons) and wakame seaweed and boil for 5 minutes. Rape blossoms and kelp dish Rape blossoms (30g), separate leaves, stems, and tips Boil tips and stems for 1 minute, then add leaves and boil for 30 seconds If the stems are thick, boil for longer Dashi (100cc), alcohol-free mirin, light soy sauce (1 tablespoon each) When serving, top with kelp Spring cabbage and shirasu (boiled small fish) dish Spring cabbage (200g) Soak dried thin wood ear mushrooms (amount of your choice) in lukewarm water Add salt (2 pinches using 3 fingers), mix and leave for 10 minutes Cut carrots (30g) into strips and microwave at 500W for 1 minute After leaving for 10 minutes, rinse once with water to remove salt It should taste salty Squeeze hard to remove moisture Shirasu (70g) Add sesame oil (3 tablespoons) and mix, and it’s done A luxurious Kuroge Wagyu steak Salt and grill, then add coarsely ground black corn. I’ll pour ginger on it I forgot to buy beef fat, so I’ll just use oil Grilled shiitake mushrooms with salt are my favorite way to eat them The stems are tough, so I cut them into thin strips and put them in miso soup Put a little salt on the underside of the cap, as it releases moisture when grilled, the salt will dissolve and become delicious The orange is in the back I used the wrong container Seared bonito with ponzu sauce Thank you for watching, I’m very happy to subscribe and comment

自家製健康マヨネーズを使ったポテトサラダ、筍のアク抜き、若竹煮、菜の花のお浸しとろろ昆布がけ、春キャベツとしらすの塩ごま油、黒毛和牛のステーキ、しいたけの塩焼き、かつおのたたきポン酢がけ

0:00 自家製健康マヨネーズを使ったポテトサラダ
3:45 筍のアク抜き
5:35 若竹煮
10:05 菜の花のお浸し、とろろ昆布がけ
11:03 春キャベツとしらすの塩ごま油
13:27 黒毛和牛のステーキ
14:55 しいたけの塩焼き
17:15 かつおのたたきポン酢がけ
　
📝自家製健康マヨネーズを使ったポテトサラダ
食材（2～3日分の作り置きを含みます）
男爵芋　3個で400ｇ
ブロッコリー　100ｇ
スイートコーン　50ｇ

自家製健康マヨネーズ
卵黄　1個
酢　大さじ1
えごま油　100ｇ

📝筍のアク抜き
先端を切り落し、切り込みを入れます。
米ぬか、鷹の爪を入れて茹でます。
茹でる時間
1つ500ｇ前後なら30分、2つでも30分
1つ1kg前後なら1時間、2つでも1時間
筍は浮くので、上まで湯がまわるように落とし蓋をして茹でる。
吹きこぼれやすいので注意します。
湯で終わったら、冷めるまでそのまま冷ます。

📝若竹煮
食材（2～3日分の作り置きを含みます）
アク抜きした筍の皮をむくと、約半量の200ｇになります
塩漬けわかめ　20ｇ

調味料
出汁　300cc
砂糖　大さじ2
うすくち醤油　大さじ2

📝菜の花のお浸し、とろろ昆布がけ
食材（2～3人分）
菜の花　30ｇ
とろろ昆布　お好み量

調味料
出汁　100cc
煮切ったみりん　大さじ1
うすくち醤油　大さじ1

📝春キャベツとしらすの塩ごま油
食材（2～3日分の作り置きを含みます）
春キャベツ　200ｇ
人参　30ｇ
乾物の細キクラゲ　お好み量
しらす　70ｇ

調味料
ごま油　大さじ3
キャベツの塩もみ後、塩味を残します

📝黒毛和牛のステーキ
塩をふりかけてから鉄フライパンで焼きます。その後に粗挽き黒こしょうをかける。

📝しいたけの塩焼き
かさの裏側に塩を少しふりかける。トースターで焼きます。
加熱するとかさの裏側から水分が出てきて、塩が溶けて美味しくなります。

📝かつおのたたき　ポン酢がけ

📝トマト

最後まで読んで下さり、ありがとうございます🙏🙏
また、お会いできると嬉しいです😊

＃美味しい家ごはん