栗のようなホクホク感!べちゃっとしないかぼちゃの煮つけのレシピ&作り方

べちゃっとしないかぼちゃの煮つけのレシピ

かぼちゃの煮つけは定番のおかずですが、自宅で作る場合にはべちゃっとしてしまうことはございませんか?

煮込む時間と火加減に気を付けることで栗のようにホクホクのかぼちゃの煮つけを作る事ができます!

大事なポイントも抑えながら簡単に作れる絶品かぼちゃの煮つけのレシピをご紹介します。

栗のようなホクホク感!べちゃっとしないかぼちゃの煮つけのレシピ

べちゃっとしないかぼちゃの煮つけのレシピ

箸を入れるとほろっと割れてくずれるカボチャはホクホクに仕上がり、口に入れた途端にホクホクと美味しい触感を楽しむことが出来ます。

可能な限り短時間で加熱し、蒸らし過ぎないことで栗のようなホクホク触感が生まれます。

少し冷ますことでより甘味を強調することもできますので、一晩冷蔵庫で寝かせたかぼちゃの煮つけもおススメです。

栗のようなホクホク感!べちゃっとしないかぼちゃの煮つけの材料

材料 分量
かぼちゃ 1/4個(400g程度)
〇水 200cc
〇醤油 大さじ2
〇砂糖 大さじ2
〇酒 大さじ1
〇みりん 大さじ1

栗のようなホクホク感!べちゃっとしないかぼちゃの煮つけの作り方

  1. かぼちゃを大きめにカットする
  2. 調味料〇をカボチャが重ならない程度の鍋で加熱して1煮立ちさせる。
  3. カボチャを加え、アルミホイルで落とし蓋をして中火で15分程煮込む。
  4. 串で硬さを感じないくらいに柔らかくなれば完成。

べちゃっとしないかぼちゃの煮つけのレシピ

栗のようなホクホク感!べちゃっとしないかぼちゃの煮つけのポイント

沸々沸いて、落とし蓋のアルミホイルが少し動くくらいの中火で煮込むとべたっとせずホックリします。

煮込む鍋はカボチャを丁度敷ける位の大きさが良いです。大きすぎても煮汁が回らず、小さすぎて重なってもいけません。

15分位をめどに煮込んでください。火加減によるので15分少し前から竹串が大きいカボチャに通るか確認すると失敗がありません。

また、少し冷やすと甘味が増して美味しいです。

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