【家庭料理はこれがいい】と思い出させてくれる『素材の味を120%活かした』レンコンのきんぴらが完成しました。

Hello, I'm Sakuro. Today, I used lotus root, which is in season now, to make a simple and addictive dish that uses the taste of the ingredients. I understand how to handle lotus root. But just by watching today's video, you can understand the basic handling of lotus root and find out that it is surprisingly easy. I would be happy if you could watch it to the end. Then I will start cooking immediately. First of all, it is the preparation of the main ingredient, lotus root. Today, please use 200g as a guideline. Weighing the weight is a guideline for the amount of seasonings. You may think that it is troublesome to peel the lotus root, right? But today I will use it without peeling the lotus root. I will explain the reason slowly while washing the lotus root. First, rub the surface dirt with this aluminum foil. This will remove the fine dirt on the surface. This time I will cut it into thin slices, so I don't care if there is some skin left. In addition, lotus root skin has no bitterness and can be eaten deliciously, so it's a waste to throw it away. When I serve lotus root in a store, I peel it to improve the texture as much as possible, but if I eat it at home, I don't care at all. Now all you have to do is cut it. Just wash it with aluminum foil. If you think about it like this, lotus root will be a very easy-to-use ingredient. Then go back to the kitchen and cut the lotus root in half lengthwise. Then put this aside and cut it into thin slices as it is today. If the lotus root is larger than this, it will be very large if it is only half lengthwise, so it is easier to eat if you cut the half-length one into four equal parts. Then I will cut it into thin slices as it is today. If you cut it vertically to leave the lotus root line, you will get a crispier texture, but I tried various ways of cutting it, and I preferred to cut it in a circle, both in appearance and taste. So today is this way of cutting. The point is to align the thickness as much as possible. If the thickness is separated, the fire will also be separated, so it will be raw and the crispy texture will disappear. If thinning is difficult, you can use a slicer. At that time, I will put a little on it, so please slice it a little more. It's okay to do it slowly with a knife or a slicer, so let's do our best together to get the thickness as much as possible. Once all the slices are cut, the preparation of the lotus root is OK. You can handle it so easily just by not peeling the skin. Then I will boil the lotus root once, so prepare a frying pan and add 1 liter of water here. Put 2 teaspoons of salt in it and boil it while mixing. Boil it and season it. While boiling the water, prepare the sauce. Prepare a bowl and add 1 teaspoon of soy sauce, 1 tablespoon of sake, 2 tablespoons of mirin, and 1 teaspoon of chicken broth. Add a little animal flavor. You can add chopped red pepper as you like. Finally, add 2 teaspoons of sesame oil. This will be a thick soup stock. Once all the ingredients are in, the preparation of the sauce is OK. If the taste of the sauce is too strong, you won't know the taste of the ingredients, so it's just right to have enough salt so that the taste won't be blurred. Then go back to the frying pan and prepare a colander before boiling. You need to pull it up from the water. Now that the water is boiling, I will boil the lotus root. After adding the lotus root, let it cook for about 2 minutes over medium heat. If you do that, you will fry it, right? Then you can fry it from the beginning without boiling it. Of course, I prepared it many times. However, if you fry it as it is, the lotus root starch will make the finish thick. In addition, this amount is difficult to fry, and if it is thick, it will be difficult to cook, so it will be easy to fail. So I boil it once to make it easier to eat and not to fail. After 2 minutes, please taste a thick lotus root. It is perfect if the texture is left and the texture is not raw. Even if it is overcooked, the texture will disappear, so let's pull it up in a colander in a hurry. If you open it in a colander, don't wash it with water. If you wash it, the base will also flow, so it's okay to just turn off the water. Even if there is some water left, there is no problem because it will be fried after this. Then prepare the frying pan again. The point here is to wash the frying pan once. If you use it as it is, the lotus root starch will remain, so it will be easy to burn. If it burns once, the whole thing will smell burnt and you won't be able to eat it. Be sure to wash it once before using it. Then add the seasoning you made earlier to the frying pan. Return the boiled lotus root here. Then let the sauce blend in while the lotus root is hot. The sauce will be cooked soon, so if you entangle the whole thing before turning on the fire, it will not taste different. When it blends into the whole, heat it over a weak medium heat. Let's boil the sauce while mixing it and entangle it firmly in the lotus root. Since the lotus root is thinly sliced, just boil the sauce and entangle it to make the taste blend in well. If it is difficult to mix, shake the frying pan or turn it over with a spoon. Sometimes when the lotus root is cooked, it turns black, but that's because the lye is oxidized. But this time, I boiled it once to get rid of the lye, so it doesn't change color. So when it's cooked, it looks delicious and you can eat it. Look, the sauce is well cooked and the sound of boiling has changed to the sound of frying. Then turn off the heat here and add a lot of sesame seeds while rubbing them with your hands. If you add it while rubbing it with your hands, the aroma will spread. If you mix this quickly, it's done. If there is any moisture left, please cook it quickly at the end and skip it. Then please try it. It is a seasoning that is recommended for side dishes that is just right to eat in three bites. Hmm! Hmm! Delicious! This completes the Sakura-signed Lotus Root Kinpira. The taste of the material is alive and it is very delicious. Then I will serve it. Today's point is to boil the lotus root once. This alone will not fail and the texture will be crispy and the finish will be completely different. Then I will have it. Hmm! Hmm! The texture is crispy and it is perfect for a side dish of rice. Delicious! The lotus root is crispy and the taste of the material is alive. The seasoning is not too strong and it is the best. Kou Kentetsu, whom I respect, calls a side dish that is not a main dish or a side dish, the 1.5 series. I thought this was wonderful. This Kinpira is also the 1.5 series, so it is a great side dish that you can eat with just this. Delicious! Then I got it today as well. See you again. It was Sakura, the eating place. If this is the case, you can eat a lot of lotus root, so please try it. It's good for your body. Bye bye.