【お弁当にも！】れんこんのはさみ焼き 甘酒しょうゆ照り焼きのレシピ・作り方

【お弁当にも！】れんこんのはさみ焼き 甘酒しょうゆ照り焼きのレシピ・作り方

Hello, this is Misa Enomoto. First of all, I have an announcement! I had mentioned a little bit about it before. Finally, 'Miso by Misa Enomoto' will be released soon. This is… This project that I've been nurturing for several years has finally taken shape It has finally become a book that I'm satisfied with That said, it's still not finished yet You can make a reservation at places like Amazon or bookstores, just for this cover. I just finished this really lovely cover, and I'm showing it to everyone, so please check the links in the description. I think you can find it by searching for 'Misohon by Misa Enomoto'. I would be very happy if you could pick it up. I also plan to do live streaming. Since it will be released on November 28th, I think it will be the 29th, but if you don't mind, please check that as well. Now, today I would like to use lotus root. I would like to introduce grilled lotus root stuffed with sweet sake and soy sauce glaze. With lotus root, It's a classic grilled dish with meat sandwiched in between, but the sweet and savory flavor using sweet sake and soy sauce makes it perfect for rice. It also makes for a recommended flavor for bento boxes. I would be happy if you could try making it, if you don't mind. Now, let me explain the ingredients. First, we have the star ingredient, lotus root. We will use ground pork, potato starch, salad oil, chopped green onions, salt koji, sake, sweet sake, and soy sauce. If you don't have salt koji, you can substitute it with regular salt. First, let's cut the lotus root into 5mm thick slices. This time, we will cut it with the skin on. It has a strong aroma and is delicious, so I cut it into 5mm thick slices with the skin on. Using the skin makes it very aromatic and delicious. This time, please adjust the number of pieces so that it is even since we are doing some grilling. If it gets cut, then… Soak in water. Lotus root tends to discolor easily, so soak it in water for about 10 minutes and then drain the excess water. Next, let's make the meat mixture. Put ground pork in the bowl as you like. Ground chicken is also fine. Using chicken will result in a slightly lighter finish. It's pork, you know. I think it tends to turn out rich in flavor and juicy. And, chopped green onions, and sake, And then I add the salt koji. I'm only adding a little bit of salt koji, but it brings in umami and enhances the flavor of the meat, making the meat mixture juicy. Then, I mix the ingredients for the meat mixture. So that the flavor seeps into the meat I will knead it When you knead it well, the dough will trap the meat juices, which is true for other ground meat dishes as well, so mixing it quite thoroughly makes it easier to achieve a juicier result. Meat mixture It's okay when the whole thing becomes a bit whitish and starts to get sticky. Well then, we're going to sandwich the meat mixture in the renkon. But first, we need to thoroughly wipe off any moisture. If there's any moisture left, it won't stick properly, so make sure to wipe it off well, and then we can finally sandwich it. Lotus roots on the cutting board I'll arrange them cutely It's easier later if I make sure they roughly match in size So, I'll coat it with potato starch. It's fine with just the noodles on top. Hmm, the hole is cute. This is potato starch. By coating it, the meat mixture will stick more easily. I'll make sure it doesn't come off. So, Right now, I'll place the meat mixture on the side coated with potato starch, sticking it down with the potato starch side facing down to sandwich it. So, it's ground meat. It's divided into six parts. Please adjust to my number this time. I will divide it into six parts and place them. I hope you can kind of arrange it like this. Meat paste was placed on top of six halves of lotus root. Then, you see, We're going to cover this, but as I mentioned earlier, place the potato starch side down and use potato starch. Oh, this leftover part is cute. I push with the feeling of wanting to stick together tightly. This child is like this because of that. Hug! Stay close! Alright, it's okay if we can hold it down. So, this time… I want to make it teriyaki. I want to add thickness to this seasoning, so I'll coat the surroundings with potato starch as well. It's okay if it's dusted all over. Coating everything in flour makes it easier for the seasoning to adhere, so keep that in mind. There's also the benefit that the meat mixture and lotus root become less likely to separate. We'll start grilling with this. Heat the frying pan with salad oil over medium heat. Once the oil is heated, then… Put in what you have sandwiched I'll grill it. Over here, you see. Grill for 2 to 3 minutes until it gets a nice color. Yes, it's time. Then I'll turn it upside down. Here we go. Ah, it looks delicious! It looks delicious, doesn't it? If you can turn it upside down, lower the heat and add a little water. I will cover it. I will steam it for about 3 to 4 minutes here. Alright, it's time now. I'll give it a try. Looks delicious. The meat is pressed together and has a nice aroma. Looks delicious. Well, here we have sweet sake teriyaki. I will make it with sweet sake without adding sugar And soy sauce Simmer while intertwining everything together. Flip it over so that the flavors can meld. Nice aroma. I really love this sweet sake teriyaki. You're so kind. It's finished with a sweetness and is very delicious. Once it becomes glossy, it's okay to turn off the heat and serve it in a dish. Fluffy and plump I'm doing it. Mmm, that looks delicious. This will be ready here. Yes Well then, I would like to have 'lotus root tempura' It's a teriyaki flavor with sweet sake and soy sauce. Let's eat. Nice fragrance The sweet and spicy aroma of the lotus root is irresistible Delicious Delicious It feels like the lotus root is capturing the umami of the meat. The teriyaki made with sweet sake and soy sauce around it is not too sweet, making it a very easy-to-eat dish that goes well with rice. You can also enjoy this as a side dish. You can enjoy it as a side dish with rice, and it pairs really well with rice, so I think it would also be great to include it in a bento box. I personally love lotus root, so I make dishes like lotus root and chicken medicinal porridge, or lotus root and shiso pesto. If you're interested, I hope you'll check those out as well. I will continue to introduce seasonal dishes and recipes using fermented foods. If you're interested, I would be very happy if you could subscribe to the channel and hit the like button. Thank you very much! Mmm, it's really satisfying. Mmm, delicious!

甘酒しょうゆの照り焼きがあと引く味わい！ごはんが進む、れんこんのはさみ焼きのレシピです。 お砂糖を使わずヘルシーです。

*最新刊『榎本美沙のみそ本』予約開始しました！
みそ、大好きなので数年間温めていて、ようやく納得の1冊ができました！
「みそ仕込み」と「ちょっと新しいみそ料理」の本です。
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ぜひ楽しみにお待ちいただけたらと思います！
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材料が計量されていて無駄がなく、
小豆は茹でてあるので、茹でなくてOK！
そして、安心のこだわりの原材料で作っています。
厳選素材の発酵あんこキット

*めずらしい！「黒麹あまざけ」好評発売中！
真っ黒な見た目と裏腹に、甘酸っぱくてグレープフルーツのようなフルーティーさ！
クエン酸たっぷりで、元気が出る味わいです◎
こだわり米麹の黒麹あまざけ 2本セット

●れんこんのはさみ焼き(甘酒しょうゆ照り焼き)
■材料(2人分)
れんこん 200g
豚ひき肉 150g
サラダ油 大さじ1
長ねぎ(みじん切り) 5cm分
酒 小さじ1
塩麹 小さじ1/2(塩小さじ1/4でも可)
甘酒 大さじ2
しょうゆ 大さじ1
 片栗粉 適量

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など多数

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