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<p>Mr. COHARUYA introduced me to a simple but delicious trick to cook!<br />
&#8220;Nishime&#8221; is one of the &#8220;Osechi dishes&#8221; eaten at New Year&#8217;s, and is a representative dish of delicious root vegetables. It takes a long time to cook, but it&#8217;s a simple dish, and it&#8217;s easy to make.<br />
Nishime is usually eaten on New Year&#8217;s Day, but it&#8217;s a delicious way to eat root vegetables.</p>
<p>I introduced the theme of &#8220;easy, simple and delicious&#8221; so that beginners can enjoy cooking! Please send a delicious smile to everyone<br />
by COHARUYA</p>
<p>[How to make a universal dashi soup]<br />
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Add 1-2 handfuls of bonito flakes to make it darker.</p>
<p>(table of contents)<br />
1:00 Cooking startsã<br />
1:35 Peeling the taro<br />
2:15 About taro hits and misses<br />
3:00 How to cut taro<br />
3:35 Put it on fire (add vinegar)<br />
4:35 carrot peeling<br />
5:10 How to cut carrots [Important points]<br />
5:50 Adding lotus root<br />
6:20 Konnyaku cooking<br />
6:54 Burdock cooking<br />
7:00 [Important point]<br />
8:25 (Use dried shiitake mushrooms to tell the timing of adding shiitake mushrooms)<br />
9:10 Boiled soup<br />
11:20 Deep-fried burdock<br />
12:15 Burdock oil removal<br />
12:45 Combine the ingredients with the broth<br />
13:12 Pot stop<br />
14:00 Necessity of pot stop [Important point]<br />
14:42 recommended time to stop the pot<br />
14:55 Re-cooking [Important point]<br />
17:45 Timing for soy sauce<br />
18:03 Depending on the state of the pot, the timing of the transfer<br />
19:00 Timing to add mirin<br />
19:28 Completion<br />
20:00 Regarding the difficulty of simmering<br />
20:55 Arrangement<br />
21:50 Summary review</p>
<p>ãmaterialã<br />
Taro piece<br />
1/2 carrot<br />
Lotus root<br />
Ball konnyaku (You can also use cut konnyaku, etc.)<br />
1/3 burdock root<br />
Shiitake mushrooms (rehydrated shiitake mushrooms are also OK)<br />
Kinusaya</p>
<p>(broth)<br />
Cooking sake 50cc (2)<br />
Hon mirin 25cc (1)<br />
All-purpose soup stock 400cc (16)<br />
15g of sugar<br />
Light soy sauce 25cc (1)</p>
<p>A little vinegar (to soften the root vegetables)<br />
soy sauce (a little more soy sauce)<br />
A little mirin (for finishing)</p>
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<p>shop details<br />
COHARUYA<br />
0587-53-3569<br />
30-1 Kamigawara, Miyagocho, Konan City, Aichi Prefecture<br />
Homepage http://www.coharuya.com/<br />
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<p>#Boiled #new year #root vegetable recipe #how to make boiled #new year&#8217;s dish #root vegetable #burdock #COHARUYA</p>


一目置かれる簡単「煮しめ」の作り方！根野菜を美味しく調理する正月の代表的な料理！How to make New Year’s dish “Nishime”
