このひと手間で冬瓜が化ける　冬瓜と鶏肉の煮物

このひと手間で冬瓜が化ける　冬瓜と鶏肉の煮物

Hello everyone, this is Momo. This time, introducing a winter melon dish that tastes great even when chilled. Today’s ingredients. That’s it. Look at this winter melon. It’s so big and heavy. Using one-third of it today. The rest will be used for another dish later. It barely fit on the cutting board. Cutting it into three parts. Winter melon is in season in the summer. Then why does its name have “winter”? Because with proper storage, it can last until winter. The thick skin protects the flesh, giving it a long shelf life. It’s big, so first, cut it into a manageable size. Cutting it in half. The seeds are packed in tightly. Cutting it in half again to make a quarter size. Now, peeling the skin. Peeling it thickly gives it a better texture. Also removing as much of the light green part as possible. Scooping out the seeds with a large spoon. Stand it up and cut it in half. Cutting it into bite-sized pieces. After cutting, transfer to a pot. Pre-boiling. Pre-boiling has many benefits. Flavors soak in more easily. Simmering time in the next step is shortened. Prevents the winter melon from falling apart. Cooking time is also shortened. The grassy flavor is reduced, making it easier to eat. It’s a bit of extra work, but… …it’s an important step. While the winter melon is pre-boiling, prepare the chicken. Cutting it into small, bite-sized pieces. For dashi, simmering with skin on. If you don’t like it, you can remove the skin. Checking on the winter melon. It’s ready when it becomes translucent. It’s good if a skewer goes through smoothly. Remove it from heat and cool it down with water. Transfer to a suitable container. Putting fresh water in a pot. And starting the simmered dish. Add the chicken to the boiling pot. Once the chicken is mostly cooked… …add the pre-boiled winter melon. Adding the seasonings. Stir gently to blend. Simmer for a while and taste. It’s done when the flavors have fully soaked in. Now, plating. Seasoning is just mirin and salt. And the dashi from the chicken. The flavor is light and refreshing. Freshly made, it’s a warm, comforting and delicious taste. And when stored in the refrigerator… …and eaten chilled the next day, the deeply soaked flavors… …are exceptionally delicious. Please give it a try.

今回は、夏が旬の万能野菜「冬瓜」を使った、心も体もホッとする煮物レシピをご紹介します。
下茹でというひと手間を加えることで、味がしっかり染み込み、荷崩れしにくく、青臭さも和らぎます 。
出来立ては、ホカホカで心温まる美味しさです 。さらに、冷蔵庫で冷やして翌日に食べると、味がぐっと染み込んで格別の美味しさです 。

忙しい毎日に、ほっと一息つけるような、シンプルで優しい和食はいかがでしょうか。

【こんな方におすすめ】
日本の家庭料理、特に昭和や平成の温かい食卓の雰囲気が好きな方
冬瓜を使ったレシピを探している方
簡単でシンプルな、誰でも失敗しない煮物レシピが知りたい方
疲れた日でも心安らぐような、優しい味の料理を作りたい方

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材料↓
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冬瓜：1/3
鶏もも肉：1枚
みりん：大さじ2
塩：大さじ1
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🍽️煮物のレシピはこちら→https://www.youtube.com/watch?v=iSka1CLZ4bc&list=PLAv4cHXZbreniLtLeUSd-pXw7IFVpq_UL&index=25
🍽️野菜たっぷり副菜のレシピはこちら→https://www.youtube.com/watch?v=mPo1REgKbks&list=PLAv4cHXZbreniLtLeUSd-pXw7IFVpq_UL&index=1

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00:00 イントロ
00:15 冬瓜の下ごしらえ
03:45 鶏肉の準備
05:54 煮物を作っていく
06:51 調味料
07:50 盛り付けて完成

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#冬瓜と鶏肉の煮物 #冬瓜レシピ #Momosenseikitchen #夏の味覚 #家庭料理 #昭和の味 #簡単レシピ #おうちごはん #自炊