【アレンジおせち料理】おせちが苦手な人のおせち料理10レシピ(586)

From the classics Western-style Arrangements Sometimes...? Sometimes, cutting corners Just rolling Without stuffing Layered box For those who aren't fond of Osechi cuisine Arrangements Iridori Iridori Lotus Root 80g Thickness 8mm The method for flower lotus root is shown at the end of the video. It's not absolutely necessary to do it. Water 500mL, Vinegar just under 1 teaspoon 10 minutes Carrot 5cm Carrot approximately 5cm (if not decorative, 30~40g) Thickness 8~10mm The method for flower carrots is shown at the end. Burdock 80g Thickness 5mm Taro 100g (2~3 pieces) Wash and dry the taro, then cut it with a knife, cutting board, and hands all dry. Cut off the top and bottom thicker. Peel the sides in six parts, peeling thicker. Iridori Peel the opposite side parallel to the initially peeled skin. Peel the remaining skin in two separate times. Scrape off any dirt. Salt Wash with water to remove sliminess Chicken thigh 130g Cut into 4~3cm pieces Sake 1 teaspoon, Soy Sauce 1 teaspoon Add sake and pre-boil the vegetables. Carrot 1 minute Burdock 2 minutes Since the burdock has taken on color, add a small amount of vinegar to make it clear. Taro 3 minutes Salad oil 1 teaspoon Once mostly cooked, remove the chicken. Add the pre-boiled vegetables and the dashi from the bonito stock pack (about 300mL) until it’s just covered. Sake 1/2 tablespoon, Mirin 1/2 tablespoon, Soy Sauce 1/2 tablespoon Iridori Fold the cooking sheet several times in half and cut off the tip once it’s narrow, then use as a lid. Using a pot is better for heating than a frying pan. I used a frying pan due to lack of a suitable pot. Match the edge to the radius of the frying pan and fold the edges outward. 10 minutes Add lotus root. If you’re not adverse to it, adding carrots at this stage makes it more vibrant. Iridori 10 minutes Return the chicken, increase the heat, and reduce. Once the liquid is gone, let it cool. Pre-boiling vegetables makes them much easier to eat. The most delicious in all my previous Chikuzen-ni... Chikuzen-ni, from now on (even for regular dinners) you can make it like this... Not joking! Sea Bream and Tororo Kombu Roll Sea Bream and Tororo Kombu Roll Sashimi Sea Bream Coarse Salt 30 minutes in the refrigerator Tororo Kombu Sashimi can use trimmings. If using a net, salt and marinate before grilling and rolling with kombu. Sea Bream Carpaccio Gai Chiku (Leaves) 25g Sea Bream Carpaccio First, mash only the gai chiku. Once it becomes fluid, add seasoning and mix thoroughly. Gai Chiku (Leaves) 25g, Coarse Salt 1/5 teaspoon, Grated Cheese 1/2 tablespoon, Olive Oil 1 tablespoon, Garlic (tube optional) Once blended, mix with a whisk and chill in the refrigerator. It lasts 4~5 days refrigerated (for pasta or potatoes). Sea Bream Carpaccio Use the sea bream prepared earlier (Kombu roll). (Salted for 30 minutes) A little lemon juice and olive oil each Top with gai chiku Genovese. If you're not fond of strong flavors, tomato or onion marinades work too. Apple Namasu Height 4~5cm Apple Namasu Daikon 170g, peeled, 3~4mm wide along the fibers Carrot approximately 50g, peeled, 2~3mm wide along the fibers Carrots should be slightly thinner than daikon, matchstick size. Peel thoroughly to remove any odor. Water 500mL, Salt 2.5 teaspoons 15 minutes Apple 1/8, 5mm wide, length 4~5cm (same as vegetables) Separate long and short pieces; cut the long ones in half. Water 2~3 minutes Yuzu Scoop out the flesh with a spoon. Using a yuzu cup as a plate is cute (completely forgot to use it). Peel Avoid the white parts. Alternatively, peel thicker and scrape off the white parts later. If it's difficult, you can use a peeler or grater. Apple Namasu Drain the apples and vegetables. Apples become mushy if squeezed, so set them aside. Vinegar 2 tablespoons, Sugar just under 1 tablespoon, Kombu Salt a pinch, Water 60mL Microwave (500W) 2 minutes Squeeze the vegetables well. Wrapping them in cheesecloth or a cloth makes it easier, but hands are okay too. Add vegetables, apples, and yuzu peel to the cooled marinade. Heating to tone down the vinegar. Wrap the yuzu flesh tightly in cheesecloth and squeeze out the juice. Hands are okay. Chill in the refrigerator for 2~3 hours or more. Stir occasionally for best results. Adjust to have a crunchy namasu to complement the apples. Roast Pork Pork thigh trimmings 230g Roast Pork Garlic (tube optional) Sake 1/2~1 teaspoon Pepper Coarse Salt 1/5 teaspoon First, arrange the larger trimmed meat pieces. Spread the finer meat on top. Carefully roll to prevent it from spreading sideways. Thinly sliced meat is okay, but it's easier to work with less fat. A little pepper and coarse salt Garlic Rosemary Tear rosemary into large pieces and insert them into the gaps in the pork. After grilling, tear them larger and insert with stems to make removal easier. Olive Oil Roll end facing down Preheat oven to 200°C Once the surface is browned, grill the other side similarly. Two sheets of aluminum foil You can use a toaster, but it's better not to make it too thick. Oven 200°C, 25 minutes Close with aluminum and let it cool. Once cooled, remove the rosemary. I didn’t make a sauce, so using coarse salt with a bit more is probably tastier. Of course, using a whole piece of meat is okay. I can't eat much, so I used trimmed meat cut into small pieces. Walnut Miso Burdock Walnuts 1~2 tablespoons Burdock Walnut Miso Toaster (1000W) 2 minutes Be careful as it can burn easily! Burdock 80~100g Length 3cm If the burdock is thin, you don’t need to cut it in half. Keep the overall thickness consistent. Water 5 minutes Walnuts 1~ (or ground sesame), Sugar just under 1 tablespoon, Vinegar 1/2 tablespoon, Miso 1 teaspoon, Soy Sauce 1/2 teaspoon, Mirin a pinch Add a small amount of vinegar and let sit for 10 minutes~ Insert a bamboo skewer to check firmness. (Cooking time may vary depending on pot size, etc.) If the skewer doesn’t stick, it’s okay Burdock Walnut Miso Mix while hot Once cooled, transfer to a storage container and chill in the refrigerator (2~3 hours). I used walnuts instead of ground sesame, making it a bit creamier. Shrimp Gratin Onion 1/4 (50g) Shrimp Gratin Red Shrimp (sashimi grade) 3 tails Form shrimp into balls, insert a bamboo skewer around the second segment from the back, and remove the vein. Remove the legs as they are in the way by tearing them off. Break the abdominal membrane? and remove the shell by inserting a thumb. Keep the shells for grilling. It's okay if they break since they aren't meant to be eaten. Remove the heads and tails and set them aside. Pressing them through paper helps prevent slipping. Cut the meat into 2~3 pieces. Keep the meat, shells, heads, and tails together. Butter 2g, Olive Oil 1/2 teaspoon Sauté the shrimp meat and remove once cooked through. Next, grill the shrimp heads, shells, and tails. Grill them thoroughly while pressing down to make them fragrant. Grill at high heat, but be careful not to burn them. Turn off the heat and add white wine 2 tablespoons 1 minute Water 100mL Reduce until about half the water remains. Strain through a sieve. This can be used as a bouillon base or frozen for later use. Butter 5g Garlic (tube optional) Onion 50g Flour about 1 teaspoon After sautéing the onion and flour, gradually add the shrimp stock while stirring and sautéing. Milk 150mL Coarse Salt 1/5 teaspoon Once it thickens, add milk and salt, and heat until it becomes creamy again. It might be better to add salt in several increments, tasting as you go. Once thickened, add the shrimp meat and heat briefly. Serve in a gratin dish. Small containers like cocottes are recommended. (Just in case) As it’s osechi, I placed the head on top. Pizza Cheese The whisk? It looks like it might burn and fall off, so cut it. Toaster (1000W) 10 minutes~ Parsley, etc. (if available) Apple Kin Tō Sweet Potato 80g Apple Kin Tō Water 10 minutes Apple 1/8 1cm cubes Sugar 1/2 teaspoon, Lemon Juice a pinch Microwave (500W) 1 minute 30 seconds Add enough water to cover, and boil. Microwaving can cause unevenness and make it hard to mash. Insert a bamboo skewer; if it goes through smoothly, it's okay. Since you’re going to mash it, don’t worry about piercing it. Normally use a sieving tool, but if you don't have one, sieve with a strainer. This time, to reduce washing areas, I used a miso strainer. Apple Kin Tō Sugar 2 teaspoons, Lemon Juice a pinch Add water gradually. It should be slightly soft but viscous enough to knead. If it seems too firm, add water as needed. Mix while heating. Once the sugar dissolves and blends, add the apple. Adjust to a slightly loose viscosity as it hardens when chilled. If it seems too solid, add water accordingly. Apple Kin Tō Spread in a storage container and refrigerate once cooled. Wrap tightly with cheesecloth (or plastic wrap) and gently shape so that some apple peel remains on the surface. Gently squeeze, Chigusa Yaki Carrot 10g, Green Onion, Shiitake Mushroom 1 Chigusa Yaki Chicken thigh 30g If available, use ground meat. This time, I used the remaining chicken from Iridori. Salad Oil Green Onion, Carrot Chicken Sake 1 teaspoon, Soy Sauce 1/2 teaspoon, Water 1 tablespoon Simmer the chicken to extract the umami. Shiitake, Green Onion (greens) Spread out and let cool Use dashi made by dissolving bonito stock in 2 tablespoons of water in the microwave. (500W 30 seconds) Dashi 2 tablespoons, Mirin 1 teaspoon, Soy Sauce 1 teaspoon Eggs 2 Salt a pinch Add salt to ensure yolks and whites are well mixed, then combine with dashi. In an empty bowl, add the sautéed meat and vegetables. Pass through a wet miso strainer (or tea strainer) and add eggs. Preheat oven to 180°C Oven-safe container (15×15cm) Cooking Sheet Fold to match the bottom surface. Containers like pound cakes are recommended. Fold the corners of the sheet to make it easier to shape into a three-dimensional form. Wet the inside of the container with water. This helps the sheet stick better. For areas where the sheet floats, apply water to make it adhere. Remove air and adjust. It would have been better to have a slightly smaller mold. Oven 180°C, 20~25 minutes Let cool Once cooled, trim the edges. A spatula makes this easier. You can bake it in a small pot, but the bottom tends to burn. Rolling it with an omelette pan also makes beautifully cooked and tasty Chigusa Yaki. This spatula has measurements, making it easy and convenient to check lengths. Gai Chiku and Apple White Aemono Walnuts 1 tablespoon Gai Chiku and Apple White Aemono Toaster (1000W) 2 minutes Gai Chiku Half Pack (80g) Salt Stem 15 seconds, whole 15 seconds Cold Water 5 minutes Apple 1/8 5~7mm wide Water 2~3 minutes Drain in a strainer Silken Tofu 50g Wrap in squeezed cheesecloth (paper) Microwave (500W) 30 seconds 3cm Soy Sauce 1/2 teaspoon ~ Honey 1/2 teaspoon ~ Silken Tofu 50g, Vinegar 1/2 teaspoon Chill in the refrigerator This time, I thought walnuts are tastier without grinding them. When tofu is well chilled, white aemono releases less moisture, but it's better to mix just before serving. Grated Cheese Apple Compote Peeled Apples Apple Compote You can peel all the apple skins. The cutting method for checkerboard apples is at the end of the video. Rosemary (if available), White Wine, A pinch of Lemon Juice, Apple Skins 10 minutes Microwave (500W) 2 minutes 30 seconds Mix roughly Apple Compote Microwave (500W) 2 minutes Honey a pinch Chill in the refrigerator. The cooking liquid can be drunk as is or mixed with sparkling water for a tasty drink. Decorative Cutting Make flower lotus root. Make V-shaped cuts between the holes and scrape them out. Flower Lotus Root Start scraping 2~3cm from the end. Make straight cuts and then V-shaped scrapes along the center line. After one side is done, scrape the opposite side similarly. Make the center line cuts connecting both ends. Along the center line connecting both ends, scrape the middle in a V-shape. After scraping all between the holes in a V-shape, smooth the corners to make them round. It's also okay to slice into rounds first, then make V-shaped cuts. Make V-shaped cuts between the holes, Remove the angular parts to make them curved. You can also use flower or star cookie cutters to scrape out shapes. In this method, it's easier to crack, so it's better to make the lotus root slices thinner. Personally, the first method seems difficult but ends up being the easiest and most beautiful impression. Flower Carrot Make flower shapes using a cutter. This alone is sufficient for flower carrots. Make cuts from between the petals to the center and slice diagonally. To scrape diagonally like a slide, having carrot slices about 1cm thick makes it easier. Using a smaller knife, like a paring knife, might make cutting easier. Checkerboard Apple Make checkerboard patterned apples. Make lattice cuts on the apple skin. Make sure to make thorough cuts so the skin peels easily. Peel every other apple. Once peeled, soak in water for a few minutes to prevent discoloration. Note that heating will cause the color to fade, so it's better for raw consumption. Raw is more visually appealing. Remaining Vegetables Remaining Vegetables Freeze decorative cut vegetables, peels, and any leftover vegetables. Root vegetables should be sliced about 5mm thick, blanched in vinegar water to remove bitterness, dried, and stored in a freezer bag. They can be used in stir-fries, but the best recommendation is mixed rice! Just add to the dashi seasoning. Separate the tops and peels and freeze them. These can be used for vegetable broth. I haven't been able to make much as they don’t accumulate easily... Plating Use small plates for plating. Since it's for two people, a layered box would be too much to finish... This is also because it's simply difficult to pack everything, so I used small plates. While deciding whether to place everything on a large plate to make it look like a one-plate meal, small plates were easier. For dishes like simmered or vinegared items that you want to plate in a mountain shape, bowls are better than small plates. When thinking of osechi cuisine, I have an image of it being heavy, But preparing what you normally eat with a bit more care and plating it nicely is sufficient. This is Chikuzen-ni I think you should make what you normally eat and want to eat. Well then, Happy New Year! This is Chikuzen-ni Make what you normally eat and want to eat. Well then, Happy New Year!