【おせち作りは大変じゃない！】楽しく見栄え良くつくるワンプレートおせち【2時間あればできる】

【おせち作りは大変じゃない！】楽しく見栄え良くつくるワンプレートおせち【2時間あればできる】

Hi, I’m Shino from the Guuci Fuufu Today I want to cook osechi dishes The main idea is to use 2 hours to cook the osechi plate for 2 people You might think osechi is troublesome to cook, takes many days to cook, and you have to go shopping Plus, you can buy it at department stores, markets, and even convenience stores So I think many of you might choose to buy it But I think having homemade dishes during the New Year is wonderful So I hope you can make easy osechi dishes by yourself This is also why we’re making this video The dishes we’re making today don’t need a lot of ingredients And they’re easy and fun to make, plus, the plating is somewhat glamorous Let’s get started, then Here are the ingredients Ingredients (check the description area for more) I think with these recipes, you don’t have to do so much shopping We have chicken, shrimp And you only need these vegetables I’ll only use the essential ingredients Other ingredients such as black beans, candied chestnuts Kamaboko, datemaki, and konjac I bought these pre-made ingredients at the store We’ll use grilled potato to make kuri-kiinton It’s already soft and sweet, so you only need to mix it with the chestnuts By using this, the dish will be very easy So I do hope you can try making this dish Today I want to show you the result first Here it is Now we’ll start cooking the dishes one by one Let’s get started Let’s start with the chikuzenni We’ll use the rice cooker to make this dish Just press the button, and it’ll be cooked just like that Here are the main ingredients Other than these, we’ll use dashi, soy sauce, mirin, sake, and sugar Let’s cut the chicken The chicken will shrink when cooked, so cut it into bigger bite-sized pieces Like you’re making fried chicken Then the vegetables, start with the carrot Peel it We’ll use about 1/3 to make the namasu Cut off the top Roll cut it into big pieces If you have time, you can carve the carrot to make it prettier Then the lotus root, peel it as well If you want to save more time, you can use boiled or pre-cut ones Roll cut it You can carve it into a flower shape if you want Cut it into slightly bigger pieces I’ve made a vinegar water Put the lotus root in to preserve the color Shiitake mushrooms Please avoid washing the mushrooms Simply wipe it clean with a sheet of dry paper towel Remove the stem Cut it into the same sizes as the other ingredients About into thirds Bamboo shoots, I bought a half-sized boiled bamboo shoot Roll cut it Then the konjac I’ve found a half-sized konjac in the store Please check the package carefully to see if you still need to remove the smell by yourself I’ve bought konjac that is already good to go But if you bought the konjac that still needs some preparation, boil it to remove the smell Use a bowl like this to cut the konjac into pieces Because the surface is not smooth, it’s easier to get it flavored You can ask your children to help you with this, it’s safe and fun Lastly, snow peas You can see the string, pull it all the way down until it stops at the stem Then score under the stem, then you can pull the other side off The color of the green vegetable will change, so we won’t put it in the cooker, we’ll just use it as the topping Snow peas are very thin and easy to cook, so just pour boiling water into a bowl Soak the peas in the water for 1-2 minutes, then they’ll be cooked All the vegetables are prepared, let’s put them into the cooker Pour 300ml of dashi into the cooker I’ve made this dashi with dashi pack, but you can also use dashi powder Then 3 tbsp of soy sauce, cooking sake, 2 tbsp of mirin, and 0.5 tbsp of sugar Dissolve the sugar When mixed, put the vegetables in first Carrot Then the lotus root, after soaking in the vinegar water, wash them then remove excess moisture with a strainer And the shiitake mushrooms Konjac which the smell has already been removed Add the chicken as well Make sure all the ingredients are soaked in the seasonings Flatten the surface, then cook with the cooker Put it in the cooker, then cook with regular mode Next, let’s cook the braised shrimp Here are the shrimp, let’s get them ready Without peeling it first, poke the toothpick through the pack to remove the intestines Cut off the pointy parts with a pair of kitchen scissors because they’re quite dangerous Leave the eyes And the middle part of the tail I want to make the shape prettier, so I’ll fasten it with a toothpick Poke it through the middle part, then the bottom, so it’ll become round Like this I’ve prepared a pot Add 100ml of dashi, 1 tbsp of soy sauce, mirin, and 100ml of sake Heat it up Bring it to a boil, then put the shrimp in We’ll cook for about 3 minutes The cooking time will differ according to how big the shrimp is, so check whether it’s cooked before taking it out Take the shrimp out It’ll become hard if overcooked, so take the shrimp out first If the meat has turned white, it means it’s cooked They look good Simmer the soup until it has reduced to half Then turn off the heat Let the soup cool down, then we’ll marinate the shrimp with it Put the shrimp and the soup into a zipper bag to marinate By marinating, the shrimp will absorb more flavor, so we’ll keep it marinated right before serving For the 3rd dish, we’ll cook a namasu in a wink Namasu usually take quite some time to marinate But the point is to slice the daikon radish against the fibers Slice it into rounds against the fibers You can also use a slicer, I’m slicing it into 2-3mm thin rounds When it’s become thin, it’s dangerous to cut So cut it in half first so you’ll have a flat bottom, then it’ll be easier to slice it into half-moons Use salt to remove excess moisture from the daikon Then the carrot I think the balance between daikon and carrot is about 70 to 30 Slice the carrot along with the fibers The carrot is tougher than the daikon because it doesn’t have that much moisture So make sure to slice it into thin julienne Mix the carrot with the daikon, and it’ll become softer too with the salt Set it aside for about 5 minutes to force out the moisture Let’s get the marinade ready Add 1 tbsp of sugar to 2 tbsp of grain vinegar Mix well Cover the bowl with food wrap, then heat it in the microwave I’ve got myself a big bowl Put the daikon and carrot in Remove excess moisture thoroughly Then, pour the heated vinegar mixture into the bowl Mix well This dish is done, let’s cool it down in the fridge before serving Moving to the 4th dish, kuri-kinton Grilled potato, it’s about 500g It’s already moisture and soft And this is candied chestnut I’ll use the juice inside as well, so don’t throw it away Wrap it up with food wrap, then heat it in the microwave It’s heated It has turned warm Peel it, looks tasty Use a knife to help Remove the tough fibers and skin thoroughly Break it into pieces with your hands Mash with a masher You can also put it into a plastic bag and rub it It’s already cooked, so this is quite easy If you want, you can strain it, but I think this is already delicious Put the mashed sweet potato into a pot, then use a rubber spatula to mix it while simmering over low heat Add the juice from the candied chestnut to the pot The amount of juice you’ll need differs from the sweet potato you’re using So add a little at a time I’ve added 4 tbsp Mix it like you’re kneading it Give it a taste while you’re cooking If it’s way too sweet, you can add some water Because it contains sugar, it’ll get burnt easily, so stir it frequently You can add minced chestnut to it as well I think it’s ready Now we only need to let it cool down and serve it Let’s slice the kamaboko I want to carve it and make it more decorative Slice it into 1cm thick pieces Then slice through the bottom, I’ll use 4 slices today Score it Move the knife back and forth all the way through 2/3 of the top Like this We’ll score only the top layer Cut in the middle, leaving 1cm on both sides Like this Twist it like this Then the kamoboko is ready Next, the datemaki egg roll, just slice it If you want to make it from scratch, please watch our video for this recipe I’ve sliced it into the same thickness as the kamaboko, we’ll use 4 slices Today we’ll use fresh yuzu as the container The dishes are very simple, so if you spent more time on plating It’ll look as if you’ve spent more time on it, and it’ll look very cute Cut 1/4 off from the top Use a spoon to scrape the flesh out The yuzu is quite fragile, so be careful If you do it little by little, you can get the seeds and flesh out beautifully Rotate the skin to get every bit Now we have 2 yuzu cups I think the chikuzenni is ready, let’s check the rice cooker Here it is! Chikuzenni cooked with a rice cooker The dish is well flavored Perfect, it looks tasty, the chicken is very soft, and it’s well flavored Let’s start plating Serve the namasu in the yuzu bowl I think it’ll look better if the dish is slightly higher than the edge If you have salmon roe, you can put some on the top Push the ingredients tighter at the beginning to stable the bottom Then you can serve the upper part loosely Like this Next, black beans If you put them directly on the plate, they’ll roll all over the plate So use small plates like this to serve Serve as much as you like You can buy black beans at convenience stores It’s ready The snow peas for chikuzenni, slice them diagonally, we’ll use them as the topping Next, kuri-kinton Spread a sheet of food wrap on top of a bowl, then put some mashed sweet potato on top Lift it up, then make it round Then twist the food wrap tightly so that you can leave the food wrap’s mark on the potato Unwrap the food wrap Like this, looking good The chestnuts are very big, put them on top Adjust the shape, then it’s ready Moving to the marinated shrimp The marinate time is quite short, but it’s well flavored All the dishes are ready, let’s put them on the plate I’ve prepared black plates Because the dishes we have are very colorful, simple colors like this will match perfectly First, black beans Then the namasu, put it in the middle Put the datemaki egg roll and kamaboko as well Slightly separate the pieces Next, kuri-kinton, on the left If you add some leaves like this, the plating will become even more glamorous Put it in the middle Braised shrimp is kind of wet, so plate it while removing excess moisture Slightly remove the moisture, then put 2 shrimp on the plate Finally, the chikuzenni To make it look more elegant, put 1-2 pieces of each ingredient on the plate Put the snow peas on top diagonally Final adjustment Then the osechi plate is ready What do you think? Doesn’t it look splendid? How was it? Osechi plate for 2 people done within 2 hours It’s done beautifully The point is to save as much time as you can when there are easier ways to do it This time I’ve used grilled sweet potato Use the rice cooker to cook the chikuzenni Braise and marinate the shrimp Slice against the fibers when making namasu so the vegetables can absorb the flavors easily Finally, although it’s a little bit troublesome, I’ve spent some time on plating As a result, the plate looks more glamorous and more tempting I think I can celebrate the New Year with this plate So do give it a try The recipes are in the description area You can also find recipes for other osechi dishes, and a kakiage recipe to go with soba noodles So check them out I’ll see you next time, have a great New Year Bye- bye The osechi plate that can be prepared within 2 hours

こんにちは！ぐっち夫婦です。
今日は、手作りして良い年越しを迎えたい、おせち料理をご紹介。

おせちと聞くと、難しそうだし作れない・・と思う人も多いかもしれませんが、実はそんなことないんですよ！

今回は、2時間でできる、2人分のワンプレートおせちを紹介＾＾
見栄え良く盛り付けて、手作りとは思えない仕上がりを楽しんでね♪

過去に投稿した、年末におすすめの動画も紹介！
年越しそばに！かきあげ：https://www.youtube.com/watch?v=gwfPDpPb0lU
伊達巻：https://www.youtube.com/watch?v=ZpuZs6wiYJY

＜炊飯器で作る筑前煮＞
2−3人分
鶏もも肉…1枚（250g）
にんじん…2/3本
たけのこ水煮…150g
れんこん…100g
こんにゃく…130g
しいたけ…2個
絹さや…4枚

【A】
だし汁…300ml（だしパック、または水と顆粒だし）
しょうゆ…大さじ3
みりん…大さじ2
酒…大さじ3
砂糖…大さじ1/2

①食材の下処理
・鶏もも肉は大きめのひと口大に切る。
・にんじんは皮をむいて乱切りにする。
・れんこんは皮をむいて乱切りにし、酢水（酢（分量外）を少量混ぜた水）に10分さらす。
・しいたけはキッチンペーパーなどで汚れを取って、軸を取り、ひと口大に切る。
・たけのこは乱切りにする。
・こんにゃくはボウルのフチなどで食べやすい大きさに切る。（アク抜きしていないものは熱湯でさっと茹で、アク抜きをする）
・絹さやは筋を取る。ボウルに熱湯を入れ、絹さやを1～2分つけておく。水気を取って斜め切りにする。

②炊飯器に入れる
【A】を入れ混ぜる。具材を入れ、全体を混ぜて平らにならし、通常モードで炊飯する。

③盛り付ける
器に盛り、絹さやのせる。

＜焼き芋で時短！栗きんとん＞
作りやすい分量
焼き芋…1本（550g）
栗の甘露煮…4～5個
甘露煮シロップ…適量

①レンジ加熱する
焼き芋はラップをし電子レンジで加熱し、皮をむく。（500Wの場合は1分10秒、600Wの場合は1分）

②つぶす
焼き芋をボウルに入れてマッシャーでつぶす。

③鍋でなめらかにする
②の芋を鍋に入れて弱火で熱し、栗の甘露煮のシロップを少量ずつ足しながら、ゴムベラなどで滑らかになるまでこねる。
冷めるまで置いておく。

④ラップでつつむ
（※さつまいもの品種や水分の蒸発量によってはラップで包むのが適さないものもあります）
③をラップに適量のせ、ねじるように包む。ラップを広げて、中央に栗をのせて形を整える。
ラップで包まずに、器にのせて栗をトッピングしても。

＜時短なます＞
2人分
大根…200g
にんじん…1/3本
ゆず…2個
塩…ひとつまみ

【A】
穀物酢…大さじ2
砂糖…大さじ1
①野菜を切る
大根は繊維を断って2～3mm幅に切り、千切りにし、塩をふる。にんじんは細い千切りにし、大根と混ぜ合わせる。

②合わせ酢を作る
大きめの耐熱ボウルに【A】を入れ混ぜる。ラップをし電子レンジで加熱し、粗熱を取る。（500Wの場合は1分10秒、600Wの場合は1分）

③和える
①の大根とにんじんの水気をキッチンペーパーなどで取る。②の合わせ酢と和えてラップをし、冷蔵庫で冷やしておく。

④盛り付ける
ゆずの上1/4部分を切り落とし、スプーンでこそげるようにして中身を取り出す。ゆずの器に③を盛る。

＜えびのうま煮＞
2人分
有頭えび…4本

【A】
だし汁…100ml
しょうゆ…大さじ1
みりん…大さじ1
酒…100ml

①えびの下処理をする
えびはよく洗い、つまようじなどで背腸を取る。
尾と額の尖っているところ、長い触角や手脚をハサミで切り落とす。
丸い形になるように、くるんとした状態を抑えながら、第2節あたりから下までつまようじを貫通させて固定する。

②えびをさっと煮る
鍋に【A】を入れて弱火で熱し、ひと煮立ちしたら、えびを入れて3分ほど煮て、えびを取り出す。

③煮汁のみ煮詰める
煮汁は半量ほどになるまで煮詰めて冷ます。

④漬ける
ジッパー付き袋に冷ました煮汁、取り出したえびを入れ、漬けておく。

＜その他＞
・かまぼこの飾り切り
・黒豆
・伊達巻

【買い物リスト】
鶏もも肉　1枚（250g）
有頭えび　4本

にんじん　1本
れんこん　100g
しいたけ　2個
絹さや　4枚
大根　200g
ゆず　2個
たけのこ水煮　150g

こんにゃく　130g
焼き芋　 1本（550g）
栗の甘露煮　4〜5個

かまぼこ　4切れ
黒豆煮　適量
伊達巻　4切れ

だしパック（または顆粒だし）
しょうゆ
みりん
酒
砂糖
穀物酢

┈┈┈┈┈┈┈┈┈┈

さまざまなレシピも紹介しています！よかったらチェックしてみてね！

【平日をラクにする一週間献立】
https://youtube.com/playlist?list=PLF…

【一週間献立をさらに充実させるコンテンツ】
■週末に「作りおき」シリーズ
https://youtube.com/playlist?list=PLF…
■白米をレベルアップ「混ぜごはん」シリーズ
https://youtube.com/playlist?list=PLF…
■さっと作れる「まいにちのスープ」シリーズ
https://youtube.com/playlist?list=PLF…
■「食材別レシピまとめ」シリーズ
https://youtube.com/playlist?list=PLF…

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料理動画で作り方を確認できるので、初心者の方でも
安心して美味しい料理を作ることができますよ〜！

朝ごはん/昼ごはん/晩ごはんで作ってみてくださいね！
作り置きにしてお弁当の具材にしてもいいですね！
===========================================

＜チャプターリスト＞
0:00 オープニング
0:53 材料紹介
1:48 筑前煮
6:13 えびのうま煮
8:10 時短なます
10:11 栗きんとん
14:24 盛り付け
17:27 完成

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