【肉じゃが】星付きシェフが教える『極旨肉じゃが』

【肉じゃが】星付きシェフが教える『極旨肉じゃが』

Starting today, we will be having the
chef’s star-rated meal. Thank you for your support. Today,
I would like to make Nikujaga (beef and potatoes). The ingredients are listed here. It’s a profile! I’m originally from Kobe, so I started
out there. Today I want to make Nikujaga (meat and
potatoes) Today is still spring, May. *The photo
was taken in May. These are new potatoes. *The photo was taken in
May. I’ve washed it quickly, so I’m going to
peel it off. You can remove the buds with a knife. Potatoes after peeling Everyone, put it in water. When I say “put it in water,” I mean that
it will discolor, so sometimes people put it in water, but it’s actually
better not to put it in water. Starch gets stuck in the fibers The flavor doesn’t soak in. I cut it without soaking it in water. I don’t mind if it turns out a little
rough. The bitterness of vegetables also
contributes to their flavor Vegetables with astringency= lots of
flavor Remove too much of the scum from the
vegetables. There are some things you don’t need to
take. I also peel the carrots. I cut it, Remove the buds with the base of a knife. Approximately 6 pieces per piece. If it is large, divide it into about 8
equal parts. I’ll go through it like this. I guess
there are ways to approach it like this. The wider the cut, the easier it is for
the flavor to penetrate the fibers. The wider the cut, the better. The size of potatoes and carrots The fact that they are not cut evenly It’s the way you cut it. This is also a question of fiber. Potatoes cook easier. Carrots, on the other hand, are packed
with fiber. It’s better to cut it into small pieces. The core of the onion is small I peel it by hand instead of cutting it
with a knife. I don’t want to get too detailed Cut this onion in half It’s a comb cut. I’m so nervous I might cut my hands. I wonder if it’s okay… Is it okay if I don’t remove the core? There’s no need to take it separately Some people even remove the core from
cabbage, but the core is actually sweeter and tastier. When making okonomiyaki If you don’t put the core in, it won’t
taste good. Stir-fry the chopped vegetables in a pan Add a little rice oil It’s rice oil and not salad oil, right? I agree Rice oil is better for your body You put oil in it. The pot is heated If you look closely, when the oil becomes
thin, it means the pan is hot. If the pan is not hot,
the oil is a little heavy. But that doesn’t mean you should
worry about it now. This means the pot is already warm. First of all, here If you use a Teflon frying pan, From meat to vegetables Either way is fine. When using an aluminum pot, If you fry the meat first, it will stick
together. So first, stir fry it with vegetables. Add a little oil to the pan Then add the meat Can you see how the oil has spread
throughout? This means that the oil will be absorbed
into the whole vegetable. The whole thing is on fire at once. It’s important to light a fire This will help the flavor penetrate the
vegetables more easily. Then add the meat And so, I would like to add some dashi stock. Bonito and kelp soup stock Today I’ll put in 700cc. First, add sugar. I use cane sugar I got three and a half tablespoons! If you are using white sugar, 3
tablespoons will suffice. Contains 50cc of alcohol Mix lightly. Then this time I think I’ll wait a bit until it boils. The point at this time is I’ll put the lid on. I’ll put a paper lid on it If you use a paper lid as a drop lid All the beef scum sticks to the paper. So, the soup stock and ingredients are
like this. Isn’t it just the bare minimum? I can’t remove the scum with a ladle So if you drop the paper cover All the scum gets on the paper lid here.
It’s kitchen paper, right? Kitchen paper! I think it’s fine to heat it on high
until it boils. Bring to a boil and then on medium heat Medium to slightly strong heat What is the total cooking time? It will take about 20 to 25 minutes. The scum started coming out more and
more. The paper cover has turned brown. That’s right- do you understand? yes I wonder if the director will also become
a better cook? Once the theory is understood, I think cooking will become easier. If I have to do something without
understanding the meaning, I’ll think, “Why?” It’ll be annoying and I’ll
stop doing it, but the bare minimum I have to do is Because there is definitely I want to learn it as knowledge. copper?? Come here, come here for a moment Want to try it together? Look, the scum is starting to come out. Now I want to change the paper lid. Look,
this much scum has come out. Then I’ll take off the paper cover. Look, there’s so much! Even if you narrow this down to a certain
extent You can squeeze out the stock, but you
can’t remove the scum. Still attached to the paper cover Isn’t that amazing! Kitchen paper is excellent! That’s right. Thank you, kitchen paper. The oil has gathered in the middle here, right? As it bubbles up, scum accumulates in the
center. It will also be easier to remove oil. It’s difficult to scoop all of this up
with a ladle, A certain amount of scum I’ve got it wiped off with kitchen paper.
Here, do this again. Drop the kitchen paper Cook on a heat a little stronger than
medium. Add the first pour of dark soy sauce. This soy sauce is Add in 2 to 3 batches. Put the lid back on I do it because it exists. It is flavored with salt and sugar, but
the sugar particles are a little larger. So I put sugar in first and boiled it.
Then I added soy sauce in several batches at different times. This is the key to making stews. This is a very important method. You might be thinking, “Nikujaga” has a
deep connection to Japanese history, right? But it’s not actually that long It all started with the Meiji
Restoration. Add the second soy sauce. Maybe 15cc? Just a little over a tablespoon I would like to give it a taste once. It feels good!! This is okay Add the third soy sauce. This is it Mix lightly again. It’s not the final secret ingredient,
though. Add the light soy sauce last. 10cc of light soy sauce: 2 teaspoons Just adding a little bit makes it saltier
than dark soy sauce. This makes the flavor more pronounced. And finally, mirin Add mirin to give it a glossy finish. Finally, high heat See, can you see that the potatoes are
starting to get shiny? It’s getting glossy. looks delicious~ It’s finished! I want to put out the fire Yep, it’s done!! Today’s star-rated meal is complete!! Enjoy!! I would like the proprietress and staff
to eat it. Excuse me Please! Please! What would you like to eat first? Well, from anything. Yeah!! Has the flavor soaked in??? Did you just say “It’s stiff!”? Ah, it’s soaked in, the flavor is
really… hard? It’s not hard, is it? It’s delicious!!! The light soy sauce at the end really
brings out the flavor. I think it will be delicious The potatoes are piping hot. Rather than having flavor inside, It’s like the flavor is on the outside. So, It’s freshly made. So, that’s how it felt at first. As it cools, the flavor will soak in
more. It’s delicious I think I’ll end it here for today. We look forward to seeing you again soon. Well then, if you like, Please subscribe and rate our channel! thank you

家庭料理の定番【肉じゃが】の
レシピを紹介しました！

定番の肉じゃがにほんの少しの
工夫を加えると
味わいがグッと変わります。

家庭でも再現できる極旨肉じゃがを
ぜひ作ってみてくださいね！

🧑‍🍳料理人プロフィール
2009年粟飯原が店主を務める
【一二三庵】(千駄木)が
ミシュランガイド東京に掲載。
以降７年間にわたり、星を獲得。
現在は神楽坂にて、日本料理と
和文化の継承に取り組んています。

●レシピ：４〜５人分
○食材
・人参：1/2個
・じゃがいも(男爵)：5個
・牛肉(小間切れ)：200g
・玉ねぎ：1個

○調味料
・かつおと昆布の合わせ出汁：700cc
・砂糖(きび砂糖)：大さじ３杯半
・みりん：大さじ２杯
・酒：大さじ３杯
・濃口醤油：50cc
・薄口醤油：10cc

●ポイント●
・じゃがいもは水にさらさない
・醤油は３回に分けて入れる
・最後に薄口醤油で味を整える

大将の星付きごはんは
毎週木曜日21時に配信中！
ぜひチャンネル登録・高評価
コメントをよろしくお願いします！

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0:00　オープニング
0:40　プロフィール紹介
1:30　レシピ
1:42　野菜の準備
5:35　具材を炒める
6:42　調味料を入れる
7:27　煮る
13:43　完成
14:07　試食
15:28　エンディング

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