【極上おにぎりの作り方】道場六三郎の家庭料理レシピ#1

【極上おにぎりの作り方】道場六三郎の家庭料理レシピ#1

Hello everyone. Today, I will teach you the secrets of easy Japanese cooking. Today I make two types of OMUSUBI. I feel that white rice in areas with different temperatures is even sweeter. Even with the same UONUMA rice, the taste is completely different on the mountain side and the sea side. This is powdered soy sauce. This is so convenient that I will make it from now on. You can easily make this. I pour soy sauce here and let it blend in. Do you squeeze the soy sauce? Yes. Then it will be completed sooner. I will spread what I squeezed here. I use a microwave. Then put it in the microwave. Use the microwave for 2 minutes. I will use the microwave again. 2 minutes? No, 3 minutes. 3 minutes. Yes. I call this powdery soy sauce. This is ICHIMI TO GARASHI. I like ICHIMI TO GARASHI. This is sesame seeds. This has become quite fine. It is okay if there are some rough parts. This goes well with salads. This goes well with a variety of foods. It goes well with karaage. It goes well with white rice. This is very delicious. It can be placed in a jar and stored for 1 month. This is very useful. I mix UMEBOSHI and TAKUAN. I chop TAKUAN into small pieces. I wash this with vinegar water. TAKUAN has a unique scent, but some people like it. When you wash TAKUAN, the unique odor disappears. This is the trick. I use UMEBOSHI. The ratio of TAKUAN and UMEBOSHI is 2ː1. This is beautiful. Yes, it’s delicious. This has a good reputation. I use a lot of salt. Some people use a lot of water and a little salt, but I prefer more salt. I put salt in a little water. Do you make salt water first? I get my hands wet with salt water. This size is good. This is hot. That’s a small OMUSUBI. Thirty years ago, I made it to make it edible when the hostesses were hungry. It sold for 100 yen each. Next, we will make OKAKA. You do that. that’s right. This is powder OKAKA. I thought I would put OKAKA inside OMUSUBI. It’s hard to eat if you put it inside. It comes out in chunks. This way it will not come out as a lump. It’s very easy to eat. ONIGIRI with OKAKA inside is the worst. It’s hard for me to eat. It’s difficult because it’s small. The appearance of you making OMUSUBI is fresh. Is that so. It’s unusual. I don’t make this much. I eat OKAKA first. This is cool. This is easy to eat. This is delicious. This is delicious over time after completion. Is it delicious over time? Yes, it’s delicious. This is also good for lunch boxes. This is UMEBOSHI and TAKUAN. This is a lot. This is delicious. Are there any other uses for UMEBOSHI and TAKUAN? This goes well with squid. Shredded squid goes very well with sake. That’s good. Squid is delicious.

和食料理人・道場六三郎氏が教える家庭料理。今回は40年前に考案したという「小さな小さなおにぎり」その極小サイズには銀座ならではの理由があった…

【材料】
握り飯：極小サイズ4個

（ふりかけ醤油）
カツオ節：20g
醤油：50cc
一味（七味）：適量炒りごま：適量

（梅たく）
たくわん（角切り）：50g
梅干し：1個
酢：適量

【道場六三郎氏について】
1931年生まれ。1971年「銀座ろくさん亭」開店、1993年フジテレビ「料理の鉄人」で初代「和の鉄人」として活躍。2000年「懐食みちば」開店。2005年には卓越技能賞「現代の名工」、2007年には旭日小綬章（勲四等）をそれぞれ受賞。

【鉄人の台所について】
「おにぎり」「白菜サラダ」「生姜焼き」「肉じゃが」等の家庭料理のレシピを道場六三郎氏が丁寧に解説します。他の動画はこちらのリンクからお願い致します。https://bit.ly/39ApBcG

【銀座ろくさん亭】
ご予約や詳細についてはこちらをご覧ください。
https://rokusantei.jp/

#道場六三郎
#おにぎり
#おうちごはん
#料理レシピ
#家庭料理
#レシピ動画
#簡単レシピ
#和食