ちくわの柳川風　上沼恵美子のおしゃべりクッキング　ゲスト　喜多嶋舞　畑耕一郎 料理 トーク, Emiko Kaminuma cooking - video Dailymotion

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Transcript

00:00Now, there is a good-bye, I have a beer, but I have a beer.

00:04How do you say it's good?

00:08It's awesome.

00:10How do you say it is a beer?

00:12It is always a beer.

00:13I'm so hungry, I'm so hungry.

00:16I don't know if you can use a beer, but I don't use a beer.

00:20I have a beer, but I don't know if it's good.

00:22I don't know if it's good to eat, but it's good to eat.

00:25I think it's good for you.

00:27This is a good idea of the color, but to slow down, I would like to make it a little bit better.

00:33I'm going to put it on a little bit.

00:37I need to keep it on the alcohol to use it.

00:40I want to make it in a little more.

00:44Then I will take this to the next time.

00:46The reason for it is not for the rest of the skin.

00:49I don't know. I always don't have to take this.

00:53I don't know if I try to take this.

00:55No, yeah, absolutely.

00:57I am so sure that this time, I don't want to eat this whole thing.

01:02But if I was a kid, I don't want to eat this whole thing.

01:06But to say that I am not gonna be a good one, I think, it's a good one.

01:12It's out of the way that I'm hot, still it's cold again, right?

01:16I want to make a hot sauce here.

01:18I want to make something easy, like this.

01:20The oil is not necessary.

01:22The oil is not necessary.

01:23The oil is also necessary.

01:27Then, when we turn it on, the smell will be a little bit.

01:34So, it will be a little bit of time.

01:37I will make a little bit of water and the oil will be a little bit.

01:43The oil will be a little bit.

01:45Yeah, so it's about 30 minutes.

01:48Yes, so yeah.

01:50Is it that I'm going to go with it?

01:52Yes, so.

01:53Then.

01:54Yes, I'm going to go with it.

01:57Oh, that's what I'm going to do.

02:00Yes, I'm going to go with it.

02:02I'm going to go with it, but I'm not going to get it.

02:07I'm going to go with it.

02:10I'm going to go with it.

02:13Yes, I do.

02:15Yes.

02:15I'll say that the water was tight then.

02:18As for the saat, I put the water on it.

02:20Yes, it's okay.

02:22When the water was a water-stool, I was so nervous.

02:25So I put the water on it and I put the water on it.

02:31It could be messy.

02:33I don't want to freeze it when I put the water in it all.

02:39No.

02:41Excuse me, I want to make this.

02:42There's no scorer too.

02:45That's the size of thehog.

02:48Yeah, so you can make that one.

02:50Well, I'm going to make the same.

02:54Yeah, I'm going to make this whole thing here.

02:58Yes, I'm going to make it, so...

03:01This is heavy as well.

03:04That's what I want.

03:05Damn it.

03:06This is a bit different.

03:09This is a bit different.

03:11.

03:16.

03:20.

03:21.

03:26.

03:28.

03:30.

03:39.

03:40.

03:41.

03:42.

03:43.

03:44.

03:45.

03:46.

03:47.

03:48.

03:49.

03:50.

03:51.

03:52.

03:53.

03:54.

03:55.

03:56.

03:57.

03:58.

03:59.

04:00.

04:01.

04:02.

04:03.

04:04.

04:05.

04:06.

04:07.

04:08.

04:09.

04:10This is the one with the first rice in the middle of the middle of the rice.

04:14Toss of the nice rice.

04:16I'm going to put a lot of rice in the middle of the rice.

04:19I'm going to put a lot of rice in the middle of the rice,

04:22and then, as you can see,

04:24the sauce goes into the smell of the rice.

04:26It's good.

04:27It's good, isn't it?

04:28Yeah.

04:35Then, this one is just a little bit of a potato.

04:39Because of the Chinese food it's not.

04:45On the other hand, it is a little more than the other thing.

05:00I would say that the Chinese food is all about the Chinese food.

05:05Here's the plan..

05:07It's really fine

05:11No, I don't go because it's

05:32This is the first thing for the chicken, and the ingredients.

05:39Then, the first 4-5-4分 is cooked.

05:46Now, the rest of the chicken.

05:49I'm going to make it.

05:51I'm going to make it.

05:54Wow...

05:56This is so good.

05:59Yes, there is a lot of doughs much better, right?

06:04I'm going to get the dough in my face.

06:07I'm V Für's…

06:08Yes, and we're here, and I'm on the roll for the dough...

06:11Well, we're here, and we're here to make a dough.

06:15So, when looking, it looks great, I'm not good..

06:19That's the dough, and I'm on the roll for a sound of the dough,

06:22and I'm on the roll for a taste of the dough.

06:26Dough it gets pretty well.

06:29私がご飯にドーンと乗せて食べたいんじゃないですか。

06:32じゃあこれをあちらへ持って行って、すぐに食べましょう。

06:36いや、熱々。

06:38お待たせしました。今日のおさらい。

06:42出汁に2切り酒、2切りみりん、小池醤油を合わせます。

06:47次に鶏の皮を細かく切り、よーく辛いにします。

06:51この時よく火を通さないと臭みが取れないので要注意。

06:55これを合わせた出汁に加えます。

06:57油抜きした厚揚げは5ミリ幅の短冊に切り、ちくわ青ネギを薄切りにします。

07:03沸騰した出汁に具を全部入れ、ここで溶き卵を2回に分けて入れます。

07:08ふんわり仕上げて仕上げに粉山椒を一振り。

07:12おいしいちくわのふんわり柳川風の出来上がり。

07:18おまけ、本日の隠し技。

07:21今日の料理の決め手はなんといっても卵の入れ方です。

07:25溶き卵を2回に分けて加えます。

07:29初めに入れた卵は周りが固まってきたところで切るようにして軽く混ぜます。

07:35そこへ残りの卵を入れ、すぐに火を消して蓋をします。

07:40固まった卵と半生卵が醸し出すハーモニー。

07:44これは絶品です。

07:48今日のおさらい。

07:50ササミの筋を取った後、一口大に切り、臭みを取るために先を振ってしばらく置いておきます。

07:57熱湯にさっとくぐらせ、表面が白くなれば取り出して冷やします。

08:01水葉も熱湯にくぐらせ、ざく切りにします。

08:03セロリは薄切り、かゆばれは根元を切っておきます。

08:06麺つゆ、柚子果汁、大油、ごま油、塩、しょうゆを合わせ、ドレッシングを作ります。

08:11ササミと野菜をドレッシングにあえて白ごまをふりかけると涼しげなサラダの出来上がり。

08:20おまけ、本日の隠し技。

08:23奥さん、ササミの筋取りって今までやっていましたか?

08:26えー、やり方がわからなかった。

08:28はいはい、お教えしましょう。

08:29この白い筋の両側に包丁で切り込みを入れます。

08:32そして筋の先を指でしっかり持ち、包丁のその部分を筋に当てて、前後に動かしながら横にスライドさせます。

08:38当たらないでゆっくりやれば簡単にできます。

08:41これでまたひとつ腕を上げましたね。

08:43これでまたひとつ腕を上げましたね。

ちくわの柳川風　上沼恵美子のおしゃべりクッキング　ゲスト　喜多嶋舞　畑耕一郎料理トーク, Emiko Kaminuma cooking

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ちくわの柳川風 上沼恵美子のおしゃべりクッキング ゲスト 喜多嶋舞 畑耕一郎 料理 トーク, Emiko Kaminuma cooking

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ちくわの柳川風　上沼恵美子のおしゃべりクッキング　ゲスト　喜多嶋舞　畑耕一郎料理トーク, Emiko Kaminuma cooking