うまか話〜可祝おばあちゃんの博多小料理帖〜
ふじたかな料理研究家 ふじたかな がお届けする博多ほんわかトーク 元小料理屋の料理人で料理の仕事歴40年の母が語る おばんざいや昔ながらの和食、魚料理など、 日々の食卓の知恵がいっぱい詰まった番組です。
| Publishes | Weekly | Episodes | 6 | Founded | 2 years ago |
|---|---|---|---|---|---|
| Language |  Japanese | Categories | FoodArts | ||
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Latest Episodes
まぐろの切り落としを下茹でし、生姜と赤ワインなどの調味料で煮詰めて作る、まぐろの角煮。常備菜として保存できるので、ご飯のお供やお酒のアテにも良いですね！刺身をとった後の切り落としは、安売りになっていることも多く、節約食材にも良さそうです。BGM : MusMus
お酒のアテに嬉しい一品！イカは下処理をしてサッと茹でて食べやすい大きさに切り、きゅうりは厚めのスライスにして塩もみします。砂糖、ごま、みそ、酢をすり鉢で合わせた酢味噌をかけてできあがり。BGM : MusMus
初夏の手仕事、らっきょうの甘酢漬け。ひとつづつ分厚めにむいたらっきょうに塩をまぶし、30分ほど置いて塩が溶けたら、熱湯をかけて洗ってからザルにあげ、水気をふきとって瓶に甘酢と漬け込みます。2ヶ月ほど経ってからが食べ頃です。BGM : MusMus
骨ばなれがよく、とろりととろける手羽先と味がほんのり染み込んだ里芋の煮物です。圧力鍋に砂糖、しょう油、赤ワイン、生姜、水と手羽先を煮ます。お肉を引き上げて里芋を煮てお皿にうつし、煮汁を煮詰めて仕上げます。BGM : MusMus
作り方）牛コマ切れに砂糖、赤ワインで下味を15分漬け込む。 牛蒡はささがきに、人参は細切りにする。 フライパンに油を熱し、牛肉を炒めて醤油で味付けして取り出す。 後のフライパンに水切りした牛蒡と人参を入れて強火で炒め、 牛肉を戻してさらに炒め、 みりんなどで味を整える。BGM : MusMus
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