How to make Tai no Nitsuke.(Japanese simmered sea bream / Nitsuke dashi broth recipe)鯛の煮付けの作り方(レシピ)
Тәжірибелік нұсқаулар және стиль
■This time is a recipe for Tai no Nitsuke.(Japanese simmered fish recipe) 鯛の煮つけの作り方(レシピ)
■Tai no Nitsuke.(Japanese simmered fish recipe) [2 servings]
[Ingredients]
・Sea bream fillets : 2
[Nitsuke Dashi Broth]
・Water : 150g
・Soy sauce : 36g
・Mirin : 36g
・Sake : 30g
・Sugar : 10g
・Ginger slice : 10-15g
[Condiments / Toppings]
・Japanese mustard spinach
・Shimeji mushrooms
▼Please subscribe to my channel!
/ @harumarecipe
▼Haruma's Recipe Official Website
japaneserecipesblog.com/
----------------------------------------------------------------------------------------------
・"How do you make Japanese food?"
・"Is it easy to make Japanese food?"
I am working on a video that solves this problem.
An introduction video of Japanese cuisine that can be easily cooked.
I am a Japanese chef. The name is Haruma. Please call me "Haru" or "Haruma".
We deliver videos from Japan.
I would be pleased if you could introduce tradition, culture, history, temples, shrines and Japanese street food.
Recommended Japanese recipes that can be easily cooked.
Famous Japanese food recipes. Healthy (vegetarian) Japanese recipes.
I want to tell you some tasty Japanese food.
Thank you. I will also create a blog.
*Depending on the manufacturer, the seasoning may taste slightly thicker or thinner, so please adjust it to your liking.
----------------------------------------------------------------------------------------------
今回は、プロが作る「鯛の煮つけ＆煮つけの出汁」の簡単な作り方を紹介します。
■鯛の煮つけ＆煮つけの出汁（レシピ）2人前
[材料]
・鯛の切り身 : 2切れ
[煮つけの出汁]
・水 : 150g
・醤油 : 36g
・みりん : 36g
・料理酒 : 30g
・砂糖 : 10g
・生姜スライス : 10-15g
[調味料 / 薬味]
・小松菜
・しめじ
----------------------------------------------------------------------------------------------
・「日本の食べ物はどうやって作るの？」
・「日本料理を作るのは簡単ですか？」
この問題を私の動画で解決して頂けたら幸いです。
簡単に作ることができる日本料理の紹介動画です。
ご視聴ありがとうございます。
私は日本の料理人です。（蕎麦、うどん屋で働いています。） 名前は悠真（ハルマ）です。
「ハルマ」と呼んでください。 日本から動画を配信しています。
簡単に調理できるおすすめの日本のレシピ。
有名な日本料理のレシピ。
健康的な（ベジタリアン）日本のレシピ。
美味しい日本食をお話ししたいと思います。
また、伝統、文化、歴史、寺院、神社、日本の屋台の食べ物を紹介できたらとも思っています。
ありがとうございました。
ブログも作成する予定です
*調味料はメーカーにより味が若干濃くなったり薄くなったりする場合がありますので、お好みで調整してください。
▼Haruma's Recipe Official Website
japaneserecipesblog.com/
■CHANNEL登録お願いします!/Please subscribe to my channel!
⇒ / @harumarecipe
■音楽/Music
kzread.info...
▶前回の動画/Previous video
Chicken thighs simmered in vinegar.(Recipe) 鶏もも肉のさっぱり煮の作り方(レシピ) Braised chicken.
• Chicken thighs simmere...
#simmered #nitsuke #simmeredfish #seabream #nitsukesauce #japanesefood #japanesecooking #japanese #homemade #japanesecooking #japaneserecipe #japanesecuisine #japanesefood #japanese #cooking #harumarecipe #日式 #鲷鱼三吃 #煮鲷鱼 #煮つけ #煮付け #鯛の煮付け #鯛の煮つけ #도미조림 #조림
Пікірлер: 19
I made a video of Japanese food that slowly simmers sea bream. In the video, fish, vegetables, and mushrooms were simmered separately, but You can cover the fish with aluminum foil and simmer for 20 minutes, then remove the aluminum foil and simmer with the fish. I hope you find this helpful.(*´▽｀*)
@dollyal-idros7752
3 ай бұрын
Why do u use the aluminium foil as cover? Can we use normal pot cover?
@harumarecipe
2 ай бұрын
Konnichiwa! (*´▽｀*)/ [The effect of simmer with aluminum foil] In Japan, it is called "Otoshibuta". *Otoshibuta = Drop a piece of aluminum foil directly on the food to cover it entirely. ●Prevents food from falling apart. Foods are less likely to move, preventing them from colliding with each other and breaking up. ●Allows the flavor to soak in evenly. The simmering broth hits the aluminium foil (drop-lid) and convection currents are created, allowing the broth to spread evenly throughout the pot. You can simmer with less broth. ●Prevents sudden boiling Because the soup is simmered while evaporating moderately, it is less likely to be boiled down. In Japan, there is a culture of "Otoshibuta" when making simmered dish. I think you can make it with a pan cover, but the finish may be slightly different. I hope this helpful you. \(*´▽｀*)/
its look like enak (delicious) 0.0 Mantappu Jiwa
@harumarecipe
6 ай бұрын
Arigato! \(*´▽｀*)/
If you used this recipe for filling for gyozas, would you change anything? it looks delicious
This looks amazing!! Thanks for sharing, much love from Singapore ❤️
@harumarecipe
2 жыл бұрын
Arigato-(*´▽｀*)!!
New subs here looks yummy i want to try later for dinner Thanks a lot!
@harumarecipe
6 ай бұрын
Arigato! \(*´▽｀*)/
❤thanks a lot for this recipe.. more power 🎉
@harumarecipe
8 ай бұрын
Arigato! \(*´▽｀*)/
Very soothing video thanks for sharing ❤
@harumarecipe
11 ай бұрын
Thank you! (*^▽^*)/
May I ask what's the purpose of covering with aluminium foil. Can I just cover with pan covet?
@harumarecipe
10 ай бұрын
[What is the effect of aluminium foil?] In Japan, it is called "Otoshibuta". *Otoshibuta = drop lid ●Prevents food from falling apart. Foods are less likely to move, preventing them from colliding with each other and breaking up. ●Allows the flavor to soak in evenly. The simmering broth hits the aluminium foil (drop-lid) and convection currents are created, allowing the broth to spread evenly throughout the pot. You can simmer with less broth. ●Prevents sudden boiling Because the soup is simmered while evaporating moderately, it is less likely to be boiled down. In Japan, there is a culture of "Otoshibuta" when making simmered dish. I think you can make it with a pan cover, but the finish may be slightly different. I hope this was helpful to you. \(*´▽｀*)/
@DG49403
10 ай бұрын
Thank you!!
沖縄では魚の煮付けは、あまり馴染みが無いのですが…（※ウチだけかな？）今度チャレンジしてみたいですね♪ 魚・野菜・茸・香辛料とゆー組み合わせもシンプルながら美味しそうでした♪(･∀･)ｂ
@harumarecipe
2 жыл бұрын
そうなんですね！是非チャレンジしてみてください(*´▽｀*)簡単に作れますよ♪