おでんの大根は出汁の味を吸わせた旨味があるが、私個人的にはおでんよりも鶏肉やブリなどの動物性の旨味を吸わせた大根の方が好きだ。
今回はジューシーな鳥もも肉の旨味をしっかり大根に吸わせた極上の大根のレシピを紹介する。
鶏皮からのコク深い旨味を含んだスープを大根の芯まで吸わせる。熱々の大根にカラシを少しつけて
食べるとじゅわっとした極上のスープが溢れてくる。そんな大根が食べたい。主役は大根だ。
これは俄然、下茹で中まで染みる！大根と鳥肉の煮物
下茹で中まで染みる！大根と鳥肉の煮物のレシピ
| 材料 | 分量 |
| 鶏もも肉 | 2枚 |
| 大根 | 2/3本 |
| 黒こんにゃく | 1枚 |
| ○醤油 | 大さじ3 |
| ○酒 | 大さじ3 |
| ○みりん | 大さじ2 |
| ○砂糖 | 大さじ2 |
| ○カツオ出汁 | 小さじ1 |
| ○水 | 300cc |
下茹で中まで染みる！大根と鳥肉の煮物の作り方
①大根は3,4cmの幅に切り分け、厚めのいちょう切りにする。
②鍋にお湯を沸かし、分量外のかつお出汁で小さじ1加えて大根を下茹でする(約20分)
とことん下茹ですると繊維が壊れてしっかり中まで味が染みます！
レンジだと少し雑味が残るので、下茹で推奨。
③大根を茹でている間に、フライパンに油を敷いて鶏もも肉の皮目だけ焼き目をつける。
焼き目がついたら、食べやすい大きさに切っておく。
内容を入力してください。
④黒こんにゃくは食べやすい大きさに手でちぎっておく
余裕があれば、黒こんにゃくは2,3分下茹でするとアクが抜けて、独特の風味が気にならなくなります。
⑤○の調味料を鍋にかけ1煮立ちさせ、大根と鶏肉、黒こんにゃくを加え、キッチンペーパーで落とし蓋をする。弱めの中火で30分煮込んでから冷めるまで休ませる。
休ませている工程で味が染みます。味も一体感が出るので最低1時間は休ませてください。
⑥再度火にかけ、温まったら完成。
大根がすべての旨味をしっかり受け止めていて旨い。鶏肉もホロホロになっていて旨い。
少しカラシを付けて食べればなお旨い。
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