【鯖そぼろ】サバ缶で簡単！5分で作れる絶品おにぎり
Today, I would like to make rice balls. Yes, then I’ll make it. First of all, ginger Coarsely chopped I want to cut up some ginger. This can be eaten with the skin on, as
long as you wash it thoroughly. Ginger has a better aroma with the skin
on. I would like to continue using it as is. It’s been roughly chopped. Let’s put it
back here. I’ll open the can of mackerel. Depending on the type of canned mackerel, For example, there is a bit of salt in
it, I think the saltiness is a little
different, In that case, you can fine-tune the
seasonings. I think it would be good if you could do
that. I’ll add all the seasonings sugar Dark soy sauce And ginger I’ll put all of this in And once you’ve put it all in First, before adding the mackerel, I want to set it on fire Any canned mackerel will do, right? yes There are quite a few different types, so
it’s best not to add the canned mackerel from the beginning. You
want to evaporate the alcohol first, and make it mellow. Just
like when you’re simmering something, you boil the seasonings once,
and once it’s boiling, you add the juices from the canned
mackerel. Add everything. It won’t come out Hot Hot Then just a little I’ll crush it The luxurious feel of regular canned
mackerel If you add miso to this, it becomes miso
stew. Mackerel stewed in miso? Yeah Well, they also sell canned mackerel. Just simmer it down I’ll boil this soup until it’s all gone. Yes, it’s pretty much done. The juices at
the bottom of the pot have completely disappeared. When this happens, the sound The sizzling sound of the pot is getting
louder. When it gets to this point, I can’t take
my eyes off it Always mix like this Mix with chopsticks like this I’ll keep an eye on it so it doesn’t
burn, but the flesh itself is still moist and there’s still moisture
left, so I’ll remove the moisture. firmly Let’s fry it Is the heat always on high? High heat is fine Yes, OK!!! So, if you fry it thoroughly until this
point, it should be fine. Don’t leave it directly in the
pot. Because it will burn from the residual
heat So please make sure to return it to the
bat. And leave it spread out a little Then let’s have dinner. I’d like to try making it. I’ve prepared
salt water in the wash basin. Lightly put salt on your hands like this You put rice on it. Here it is This is the minced mackerel from earlier. I’ll put it in. Do you prefer hot rice? Originally, onigiri was Hot cooked rice in the morning It captures the shape At that time, I only hold it lightly. The degree of shaping Then, as it cools, the rice becomes
firmer and firmer. Then, around lunchtime, It becomes delicious So, is it better not to grip it so
tightly? Yes, that’s right. If we make this width a little thicker, The width increases If you close this,
you can make something
thinner. Match it with your lunch box Adjust the size The triangle is, so with this hand on
top, you can make a triangle like this. The shape Then, if you roll it around like this,
you’ll get a triangular rice ball and today’s star-shaped rice is
complete! Enjoy Today’s minced mackerel Yes, I made rice balls today, but it’s
also delicious just by pouring it over rice. When paired with vinegared rice You can mix it in a little bit like this
as an ingredient and make chirashi sushi with other
vegetables, so why not try making it this time of year
when rice is delicious? As long as you have canned mackerel That’s right, it’s canned mackerel.
Canned mackerel has been delicious for over a year now, and since it’s caught at the
perfect time, I think it’s really delicious, so I definitely
recommend you try making it!
サバ缶で作れる簡単鯖そぼろをご紹介しました！
なんとなく作っているおにぎりの
正しい作り方もご紹介しておりますので
これからの運動会やピクニックなどに
ぜひご活用ください
おにぎりにも
そのままご飯にかけてもいい
万能調味料です
🧑🍳料理人プロフィール
粟飯原 崇光（あいはら たかみつ）
ミシュランガイド東京・日本上陸初期に、
二つ星4年を含む7年連続で星を獲得。
神楽坂「一二三庵」を拠点に、
日本料理と和文化の継承に取り組んでいます。
●レシピ：おにぎり10個分
○調味料
・濃口醤油：大さじ１
・酒：大さじ４
・砂糖：大さじ１
○食材
・鯖缶：１缶
・生姜：３０g
●大将の星付きごはんは
毎週木曜日21:00に配信中！
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0:00 オープニング
0:03 レシピ紹介
0:20 具材をカット
1:10 調味料を合わせる
1:57 鯖缶を入れ炒める
3:50 おにぎりの作り方
3:50 お肉を焼く
5:18 エンディング
●関連動画
#おにぎりレシピ
#さば缶
#一二三庵