冬休みのごちそうを作ろう！福井県敦賀市の名産品を使って作る、人生最高の鯛めし＆鯛茶漬け！ |【ハレの日レシピ】栗原心平

冬休みのごちそうを作ろう！福井県敦賀市の名産品を使って作る、人生最高の鯛めし＆鯛茶漬け！ |【ハレの日レシピ】栗原心平

Last time, I went to Tsuruga City to see various ingredients. All of them were very delicious, but yes, it’s kelp. Today, I would like to introduce two types of kelp using this kelp . I really I will a little broiled so delicious when cooked type of entering into the sea bream rice skin eyes are burnt felt sea bream rice, I think I’m a good sea bream well, the only 2 items sea bream chazuke of I I snapper on top of this vague kelp side-by-side will dim kelp is very’ll I eat I immediately kelp tightened’m thin example Mmm cormorants I’m dim kelp soaked in the soup stock is also to good work – everyone Kon’nichiwae – today I’m Done channel is the last time, Tsuruga today but all I was very good that we have seen a lot of food that I I went to the location is to chose Eh today to choose the ingredients in the food Yes Yoisho It is this, is the sea bream Even in the field, I received it in various shapes, but it was very delicious. Today I would like to introduce two types of kelp using this kelp. It’s a very delicious kelp, but today I cook with this kelp. and will we well I’m going to make two types of sea bream rice it is First of all, but in I’d or something wipe the place well-white that will continue to take the kelp soup stock to use for sea bream rice of both I is not wiped off, the original but is probably, It’s said that the flavor component is solidified, so I don’t drop it too much. 1ℓ kelp is 30g here. Leave it in the water for 1 hour. Yes, this I will see that back in inflated it is a state one hour after the kelp Now, although this is I go over to the fire anymore, I will see that contains a little color, put a faintly I thud, go over to the fire It’s better to measure it with a thermometer all the time, but since it ‘s a household gas appliance, do you know my guideline while putting it on the fire once ? That’s the temperature, really , the temperature rises soon. I I’m now in is 50 ℃, gradually in and we will touch one more time to weaken fire, we will stick to do this bubble to gradually pan skin in now, is was to simmer, doing this and weaken the fire When I temperature comes out steam is stable at about 60 ℃ Well Yeah try to taste here a little I will have a good smell of the great kelp that will remove the kelp, sea bream rice of cooked type of so-called you know Roque Te I think it was also a video, but actually White rice It is a sea bream rice was Tsu to feast on the fisherman who has been a culture of Yes, Well, it Chikashii I would like to cook with a delicious kelp soup took a little while ago what er material that is washed’s a little while ago of kelp sea bream mirin, sake, in the light soy soy sauce then you salt, er No. 1 first in was quite skillfully Sabake it because we judge properly I was judgment properly was judge I showed sea bream at the opening, only the sea bream is the harami I think I’m there is no unpleasant taste wonder if a part of the more often the part fat I will continue doing that we will Yes Ja immediately use in this sea bream rice I mean what this sea bream really, just maybe be eaten raw, it is not necessary I scorch lightly I really I’d might be, only good sea bream of you is by ne your salt and rub Eh first I fish grill is a skin now is I guess those of what era we there at all poor this studio, this is it over high heat in and then I do is something I feel is if I So snapper go scorched Innovation surface bar is not it good together also Korikori of quickly multiplying I think you or eat off it’d skin the hot water, is good or I Yes skin eyes After all, it’s good that it’s crispy like this, so today I’m going to cook it in a pot instead of a rice cooker , so on top of this, on top of this, the kelp soup stock I mentioned earlier , here is a little bit of mirin. it is good that fine, kelp, because I knew I would affect the kelp soup sake and mirin is in it has been in quite fewer, light soy light soy only a little more, you put your salt firmly salt I guess, the still drink drink do dissolved softening our salt tightly I think I’m a little there is a feeling of tightening I sea bream rice in Yes over the fire in this state go home with’ll hate good ~ multiplied by the broth from on this, in the back of the kitchen When in this state today Thailand will continue sea bream rice, I think that was finished this absolute it is a good rice but is er material we’ll ne standing is rice and cook a good feeling it,’s a previous kelp sake, mirin, soy sauce, salt from it, green onions So , warm rice , and this time the kelp is the back part. It’s the back part. It’s recommended because you can get the sashimi beautifully. Then, salt and kelp kelp Tsuruga City is the best kelp producer in Japan. vague kelp, I kinda laid as to the whole a very delicious the other side of the person 30 minutes to enter in about 1 hour immediately kelp tighten do I’m a little bit your salt you I so first dim kelp before it is eaten off the looks like Kana sea bream It goes I That’s what I, I son of that over inn is I was come back to training through to professional school I usually, sea bream I was pulling doing son said I’d was pulling doing this it is remembering this doing a little thickness I’m givin wow beautiful and then it is this about Kana such state, you in a little bit your salt thinly further coated will ne then immediately this dim kelp is this kind of state in the dim kelp Once you have also the so boiled a little moisture also we will take this with you I generally I few people Oh 2 servings about Kana 2 servings position has oozed out faintly salt, then liquor, in mirin, in light soy soy sauce, your salt It’s in this hot state. When it’s hot, the rice is also hot. Now , the tightened sea bream is a little squeaky, isn’t it? The sea ​​bream doesn’t completely catch fire. Yes looks like Kana little good at, I would like’m absolutely delicious we within the piping hot more of it sea bream tea Well then is completed first, this Yeah you anymore we and then this is it is attractive, it is another one cooked rice acquire than a little Hogushi, under the rice Okoge, and this is good to also put it together something like this kana and then this is also green onion sesame little bit Serve the sea bream rice that I So Takikon is see you but it is tasty this okoge I think I mon absolutely delicious, was already this maybe it will 1st good ever really I’m Done delicious What this tasty

栗原心平が福井県敦賀市で出会った「敦賀真鯛」と「おぼろ昆布」を使って料理をしました！

協力：敦賀市役所 観光部 観光交流課さま
https://www.city.tsuruga.lg.jp/smph/about_city/cityhall-facility/shiyakusho_shisetsu/kanko/tsurugakankoukouryu.html

◆チャンネル登録よろしくお願いします！
https://www.youtube.com/channel/UCZz8VRRA_oxSpSAIo1p4Y6w?sub_confirmation=1

◆今回のメニュー
00:00 オープニング
01:52 昆布だしの取り方
04:30 鯛めし
08:42 鯛茶漬け
12:51 実食

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人生最高の鯛めし
——————————
昆布のうまみと、焼いた鯛の香りが効いた、滋味深い贅沢な味。シンプルなのに驚きのおいしさです。ぜひ丁寧に昆布だしを取って、作ってみてください。

◆材料（作りやすい分量）
米　2合
鯛の切り身　200g
塩　ふたつまみ
A 昆布だし　300㏄
　薄口しょうゆ　大さじ1
　酒　小さじ1
　みりん　小さじ1
　塩　小さじ1/2

青ねぎ（小口切り）　適量

◆作り方はこちら！
https://gochichan.com/blogs/recipe/202112261

———————————
最高の鯛茶漬け
———————————
おぼろ昆布を使うことで、うまみたっぷりの昆布締めが短時間でできます。
昆布だしのきれいなうまみが活きた、贅沢な鯛茶漬けです。

◆材料（作りやすい分量）
鯛の刺身　100g
塩　ひとつまみ
おぼろ昆布　適量

昆布だし　300㏄
A 酒　小さじ1
　みりん　小さじ1
　しょうゆ　小さじ1/2
　塩　小さじ1/3
温かいごはん　適量
青ねぎ　（小口切り）適量

◆作り方はこちら！
https://gochichan.com/blogs/recipe/202112262

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