ひと手間で劇的に変わる。どんなカボチャでもホクホクになります！失敗なし。一度作ればアレンジ自在の常備菜。かぼちゃの煮物、かぼちゃグラタン、おやきもご紹介

ひと手間で劇的に変わる。どんなカボチャでもホクホクになります！失敗なし。一度作ればアレンジ自在の常備菜。かぼちゃの煮物、かぼちゃグラタン、おやきもご紹介

This time, I’ll show you how to make a simple and delicious salted pumpkin that won’t get watery. It’s a simple cooking method that won’t fall apart and will concentrate the flavor of the ingredients. In the second half, I’ll also introduce some easy remake recipes, so please watch until the end. First, prepare 1/4 of a pumpkin . Look carefully at the pumpkins on display at the store and choose one that is as dark in color as possible. Carefully remove the seeds and pulp. The pulp and seeds of pumpkins are easily damaged , so if you remove the pulp and seeds as soon as you buy it, it will last longer. In this state, it will be wobbly and difficult to cut, so place the side on a cutting board to stabilize it. Then, use the principle of leverage to cut it cleanly . The harder it is to get the knife into , the more delicious the pumpkin you’ve found. Peeling the skin in places will give it a more elegant appearance. Skip this if it’s too much trouble. Cut into bite-sized pieces. Cutting into as uniform a size as possible will help prevent uneven cooking and make it more delicious. Put the cut pumpkin into a pot. Add 1/3 teaspoon of salt. This salt is not to flavor the pumpkin, but to bring out its flavor. Make sure the salt is evenly distributed. Arrange the pumpkins skin-side down , but it’s best to use a pot that is just the right size so that they don’t overlap, but don’t have too many gaps. Once lined up, leave them in the refrigerator for at least 30 minutes, preferably overnight, to allow the salt to absorb the moisture from the pumpkin. Pull out the cap. This is the key to making a fluffy salted pumpkin. Depending on the pumpkin, just letting it rest for 30 minutes will make it fluffy, but depending on the variety, if it’s naturally high in moisture, 30 minutes may not be enough. The longer you leave it, the more fluffy it will become, so if you’re not in a hurry, we recommend letting it rest for about a day. If you can’t use the pot while it’s resting, prepare a separate container such as a bowl. Be sure to use a pot lid or plastic wrap to prevent it from drying out. After a day, the pumpkin will have released moisture, so we’ll use this moisture to steam-bake it. First, turn the heat to medium, and when you hear a sizzling sound, reduce the heat to low. Steam for 15 minutes on low heat, without opening the lid as much as possible. Even though you don’t want to open the lid, it’s a problem if the moisture evaporates and it burns, so check it every now and then and add 1-2 tablespoons of water if it looks like it’s about to burn. After steaming for 15 minutes, turn off the heat and steam for about 5 minutes without opening the lid. Steaming for 5 minutes will make it even more fluffy. It turned out great! The bright orange color of salted pumpkin is appetizing, and the slight saltiness brings out the sweetness, and it’s delicious even when cold. If you store it in the refrigerator, it will last for about 10 days, and if you chill it, it will become more moist and you can enjoy a different flavor. If you divide it into small portions and freeze it, it can be stored for about a month, and it is a great dish to use as a side dish for lunch boxes, a quick side dish, or as a snack. Pumpkin dishes Simmered pumpkin is a typical example of this dish. Salted pumpkin is delicious when eaten as is, but it can also be used in simmered dishes. Pour a small amount of mentsuyu over the salted pumpkin. Start with 2 teaspoons for approximately 100g of pumpkin , and adjust the amount as needed . Since you’re just simmering the mentsuyu, it’s not technically a simmered dish, but you can enjoy a simmered pumpkin-style dish without having to worry about it falling apart. This time, I wanted a strong flavor, so I added a total of 1 tablespoon of mentsuyu. Salted pumpkin and simmered pumpkin are complete. Both have a fluffy texture and the pumpkin’s natural gentle sweetness is highlighted, making them very delicious. This salted pumpkin can be used in a variety of dishes, so I’ll introduce some recipe variations. First, let’s start with the white Let’s make an easy pumpkin gratin that doesn’t use tomato sauce. Thinly slice half an onion. You can also add your favorite meat, such as ham, bacon, or chicken . This time, I used last night’s leftover chicken steak. Stir-fry until the onion is transparent. Once stir-fried, add about 150g of salted pumpkin. Add 150ml of your favorite milk, such as milk or soy milk, and 1/3 teaspoon of salt. Simmer over low heat. This is like thickening the mixture with the pumpkin, without adding flour or anything else. Since there is no flour, there is no risk of it clumping and failing, so it’s safe. As you mash the pumpkin while simmering, it will gradually become thick. Once it has thickened, it’s ready. Finally, adjust the flavor with salt. Add 1 tablespoon of potato starch and 1 tablespoon of cheese and mix well. Adding 2-3 tablespoons of cheese will make it even more melty and delicious. I used melted cheese this time , but you can use sliced ​​cheese instead. If you use sliced ​​cheese, you may have leftover pieces . Roll them into bite-sized balls and arrange them in a frying pan. The fat-soluble B-carotene found in pumpkins and carrots is absorbed much better when combined with oil, so we recommend pairing it with cheese. Cook over low to medium heat until the surface is browned and the cheese is melted. You can also bake it in a toaster oven instead of a frying pan. If you use a toaster oven, cook until the surface is golden brown. Once cooked, serve on a plate and it’s done. The chewy texture makes it a perfect snack. All of the recipes are very easy, so please give them a try. Thank you for watching until the end . [Fluffy Salted Pumpkin] 1/4 pumpkin (400g) 1/3 teaspoon salt 1-2 tablespoons water ↑When it looks like it’s about to burn, add

今回は「ほっくり塩かぼちゃ」の作り方をご紹介しました！
素材の甘みを引き出し、ほんの少しのお塩で味をととのえた、やさしい一品です。

砂糖を使わなくても、かぼちゃ本来の自然な甘さで満足感たっぷり。
シンプルな調理法なので、普段のおかずやおやつにもアレンジできます。

かぼちゃは食物繊維やビタミンが豊富で、体を元気にしてくれる食材。
塩蒸しにすることで栄養も逃げにくく、安心して召し上がっていただけます♪

ぜひ動画を参考に、ほっこり温かい塩蒸しかぼちゃをおうちで楽しんでみてくださいね✨

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼
【ほっくり塩かぼちゃ】
かぼちゃ　1/4個(400ｇ)
塩　　　　小さじ1/3
水　　　大さじ1～2
↑焦げそうなとき

【煮物風】
かぼちゃ　100ｇ
めんつゆ　小さじ2～

【かぼちゃおやき】
塩かぼちゃ　100ｇ
(煮物風のかぼちゃでも◎)
片栗粉　　　大さじ1
とろけるチーズ　大さじ1

【かぼちゃグラタン】
塩かぼちゃ　150ｇ
たまねぎ　半分
お肉　お好きな量
塩　　　　小さじ1/3
牛乳や豆乳　150ml
とろけるチーズ　お好きな量

【日持ち】　
冷蔵保存　10日
冷凍保存　1か月

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

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▼今回の動画の流れ▼
00:00　オープニング
00:47　作り方
05:43　煮物風
07:11　グラタン(小麦粉なし)
10:07　もちもちおやき
12:02　分量

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#かぼちゃの煮物
#塩かぼちゃ
#塩蒸しかぼちゃ
#かぼちゃレシピ
#簡単レシピ
#砂糖不使用
#カボチャグラタン
#かぼちゃお焼き
#簡単
#レシピ