昆布巻きの作り方！おせち料理の定番！昆布を柔らかく仕上げる方法や巻き方のコツ、ニシンの臭み抜きなど下処理の方法もご紹介！-How to make Konbu Roll-【料理研究家ゆかり】

こんにちは、料理研究家のゆかりです。
今回は、昆布巻きの作り方をご紹介します。おせち料理の定番の基本の昆布巻きです。昆布をや皿買う仕上げる方法や巻き方のコツ、にしんの臭み抜きなど下処理の方法もご紹介します。ぜひ、今年のお正月に向けて作ってみてください。

Hello, I’m Yukari, a cooking researcher.
This time, I will show you how to make kelp rolls. This is a basic kombu roll that is a staple of New Year’s cuisine. We’ll also show you how to finish kelp, tips on how to wrap it, and how to prepare it to remove the smell of herring. Please try making it for this year’s New Year.
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【材料】（8巻分）
・身欠にしん 2枚
・昆布 8枚
・かんぴょう 15g
・醤油 大さじ2
・砂糖 大さじ2
・酒 大さじ2
・みりん 大さじ1
・酢 大さじ1
・水 1L

【ingredients】
・2 pieces Dried herring
・8 pieces Kelp
・15g Kanpyo
・2 tbsp Soy sauce
・2 tbsp Sugar
・2 tbsp Sake
・1 tbsp Mirin
・1 tbsp Vinegar
・1L Water

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🍳オススメ簡単レシピ

◎https://youtu.be/aQ4WYLRCzKA

◎https://youtu.be/Vgg0Uc-Oad0

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#昆布巻き #おせち料理 #料理研究家ゆかり

Today I made kelp rolls. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home Please subscribe to my channel

Today I would like to make kelp rolls, which are indispensable for Osechi dishes as the New Year will soon arrive. This time, I will make the most basic kelp rolls with kishin inside. There are many points to be considered in the stewing process, so please enjoy the dish to the end.

Please have a look at it. Easy recipes at home Let’s start by introducing today’s ingredients. Here are the ingredients. Dried and sliced herring, kelp, kanpyo, soy sauce, sugar, sake, mirin, vinegar, water, we will use these ingredients. First of all, I will use dried and sliced herring this time.

Dried and sliced herring is here. Check out the supermarkets as they will be increasingly available as the New Year nears. Dried and sliced herrings are sold in about two varieties, dried and semi-soft, I think. I think there are two types of herrings: dried and sliced herring.

I think it is easy to make this soft type because you only have to boil it once to take out the smell. The kelp used in this recipe is Hidaka kelp. The length of the kelp should be about 20cm. And the seasoning will be very simple to make.

Going to add one splash of vinegar, and the vinegar will make the kelp softer. The vinegar is added and simmered thoroughly so that only the acidity is removed and only the flavor of the vinegar remains. As for vinegar, rice vinegar is recommended.

If you do not have rice vinegar, you can use grain vinegar. Rice vinegar gives a very mild taste when used. I will immediately make it with these ingredients. Easy recipes at home Now let’s start making it. First, we’re going to prep the kanpyo. Once here, please rinse the kanpyo quickly with water.

Once rinsed, add about 1/2 teaspoon of salt here. This is outside the quantity. Then rub this one in firmly until it becomes a little elastic. This will make the kanpyo more elastic and remove the unique smell of kanpyo. Rub the kanpyo firmly like this for about 1 minute. OK.

It feels a little chunky to the touch. If it becomes elastic, it’s ok. Then rinse it quickly with water. This is the preparation of kanpyo. Now let’s move on to the preparation of kelp. First, prepare a little bit of lightly wet kitchen paper or a cloth.

Then quickly wipe the surface of the kelp to remove any dirt. The kelp is then wiped clean to remove all the dirt. Prepare 8 sticks like this. Then spread them out on a slightly larger bat like this, and also put the kanpyo in here. And then add water here.

And put this back in the water for 30 minutes. Some kelp will return a little faster than others, so you can remove the kelp when it returns. Be careful not to soak the kelp too long or it will become too soft. Then leave it as it is.

Next, we will prepare the dried and sliced herring. The first step is to cut off the head and tail of the herring. Cut off like this. Now cut off the other one in the same way. Then the first thing we’re going to do is shave off the bones in this belly section.

There is a way to do this with a boner, but the belly bone is quite large and it is easier to do with a knife, so this time I will use a knife.

First of all, I put the blade of the knife on this part of the belly where the bone hits and scrape it off. Put the blade along the bone. Be careful not to take too much. Scrape off as thinly as possible like this.

If there is a little bit of the tail left, shave it off as well. And then sometimes there is still some dorsal fin left on this back part, so cut it off here as well. This is what it looks like now.

Then I continue to scrape off the bones on the back side here as well. The knife is placed on the bone and the bone is scraped off. Can do it slowly. Please take it thin like this. Take the bones of the back like this.

And finally, there are some small bones in this middle section, so trace them with your fingers and use a debone tool like this to remove them if they are bothering you. The bones are quite sturdy, but try to remove them while lightly pressing down on the meat. OK. Remove the bone this way.

Now, I will debone the other one in the same way. The boning is finished like this. Then once done, this nishin will be boiled through. This will allow the nishin to get rid of the smell. Now I will drain the nishin through hot water.

First, bring a pot with plenty of water to a boil. Boiled. After boiling, put the herring into the water, but before that, put the herring into the ice water. Then put the nishin in here. Can just quickly put it through the hot water. The surface of the fish is about to become whitish.

I think I’m about done with this. Roughly 20-30 seconds of hot water and take it out. Then put it in water. Ice water. Now you can finish off the Nishin in one go. Then prepare kitchen paper and place the nishin here. Have ho, and wipe off the water thoroughly.

I don’t have this one, but if you have scales on it, try rubbing a little bit of the scale off inside while it’s cooling in ice water. The water has been cooled down. Then we divide this Nishin into 4 equal parts. First, cut it in half lengthwise. Then cut it in half.

Divide it into 4 equal parts like this. Cut this one in half lengthwise as well. Then cut it in half again. The Nishin is now ready. Easy recipes at home It has been exactly 30 minutes now. If the kelp returns properly like this, it is OK.

Then I take out the kelp and kanpyo. The kelp and kanpyo are then removed from the kelp and kanpyo, and the kelp and kanpyo are then removed from the kelp. Then take out the kelp. Then take out the kanpyo (dried gourd). Leave the juice from this one as it is.

I will use 1L of the revertant juice in total. Now I will roll the Nishin with Kombu. First, place the kombu on a piece of kitchen paper to remove a little of the kombu’s sliminess. This makes it easier to roll. OK.

Then spread it out like this and place the Nishin in front of it. Then roll it up tightly starting from the front. Let’s wrap it around. Let’s wind it like this. Then, fasten the end of this middle roll with a toothpick. Then, please prepare the kanpyo (dried gourd) as shown here.

First, put kelp rolls at the end of this section and make it long enough to be tied twice. Roughly this much. If you make it too short, it will be hard to tie it up, so please take it a little longer with a little room to spare. And cut off here. Have ho.

As you can see, the kanpyo is a little thicker. In that case, please cut this one in half lengthwise. If you think the kanpyo is too thick, try cutting it vertically like this. If you think it is too thick, try to cut it vertically like this.

I think this is roughly 8mm wide now. Then I’m going to cover it with kanpyo. First of all, because of this toothpick, you can’t put the end of the roll down, so you have to put the toothpick on the side first.

I want to tie it to the side first and shift the position later. Then let’s tie this one. If you pull too hard here, the kanpyo will tear off. Now I bind it again. Tie it like this. Then tie the bottom part in the same way with kanpyo. Tie it like this.

If both ends are a bit long, cut them off. These pieces can be boiled together. Take a toothpick after tying it like this. It looks like this. Now turn it a little like this so that the knot is on the back side of the end of this roll. Have ho.

Shift the knot a little bit. It looks like this. Connect like this Now let’s wind the rest in the same way. All finished winding. Wrap it up like this. The length of the kelp will appear differently depending on the width of the kelp, but you can adjust the length of the kelp.

Easy recipes at home Now please prepare the pot. It’s a pot, but try to choose one that will fit the kelp rolls just right. That way they won’t lose their shape and will cook nicely. Then, first of all, we line up the kelp rolls here. Line them up exactly like this.

Then put the kelp stock in here. Put it in until the entire kelp is soaked. I just added about 600 ml in all. Then I add sake and vinegar. The vinegar, which I mentioned earlier in the ingredients explanation, is added and simmered together to make the kelp very soft.

The acidity of the vinegar is properly removed, leaving a delicious flavor. If you add seasonings at this time, the kelp will not be softened, so be sure to simmer it slowly with sake, water and vinegar before adding the seasonings. Now put it on the fire. The heat is medium.

Once heated this way, bring to a boil. It has just come to a boil. Then once you do that, please remove this scum. It’s ok to just take it off roughly. After lye is removed, the heat is reduced to low. And put a drop lid here.

If you don’t have a drop lid like this, put a drop lid with aluminum foil or something like that. Now I will continue to simmer slowly over low heat for 30 minutes. Now exactly 30 minutes have passed. I think it is about the point where the broth has decreased a lot.

Then I take off the drop lid once. Then I will add the seasonings here. First, sugar, mirin, and soy sauce will be added later. After adding a little bit, shake it. Mix the whole mixture. Then continue to bring it to a boil once over low heat.

This is how the sweetener is first added. Once it comes to a boil, let it simmer like this for 2 minutes. It has now been exactly 2 minutes. Then I pour soy sauce over this. Once the soy sauce is added, shake the pot like this to mix it.

Then bring it to a boil again. The heat is still low. When the water comes to a simmer again, a drop-lid is placed on top. And continue to simmer at this point for 30 minutes. The heat is low as it is. 30 minutes have passed. The fire is turned off.

Then remove the drop lid. And if it cooks down well like this, it’s ok. It is not necessary to boil all of the broth. After 30 minutes, turn off the heat. Then put the drop lid on again and leave it like this to cool once to let the flavors blend before serving.

Now it has cooled down. This is what it looks like now. The flavor is soaked up well and it looks delicious. Now I would like to cut it in half. Now I would like to cut it. I will cut from this middle. The inside is finished like this.

The kelp is wrapped tightly and looks delicious. Now I would like to serve it. Easy recipes at home This completes the kelp rolls. The result looks like this. The kelp has a very soft finish like this. Seasoning is also well absorbed. It’s done. Now, I would like to eat. Let’s eat.

The kelp is cooked very soft and very tasty. And the flavor of this nishin is also very good. The overall flavor is well soaked up and very tasty. Easy recipes at home Please subscribe to my channel It finished deliciously today. This is the point of this kelp rolls.

First of all, for the kelp rolls, please rinse the kelp in water and blanch it lightly, then blanch it with salt once. The kelp is a very good source of protein, and it is very good for the body.

As for the kelp, wipe the surface lightly with kitchen paper or a cloth and then put it back in. If you wash the kelp once or wipe it off too much, you will remove the flavor of the kelp as well, so just blot it lightly. And here is the point of herring.

Herring is quite bony. So it takes some time to de-bone the fish, but the belly and back can be easily removed by scraping them off with a knife. The bone in the middle can be boned out by touching it with your fingers.

After that, once the herring has been deboned, it should be boiled in hot water. The herring is then properly blanched once to remove the herring’s odor. 0:15:53.142,0:15:57.609,0:15:53.142,0:15:57.609,0:15:53.142,0:15:57.609 After that, cut the herring to the size of the kelp. This time, one is divided into four equal parts. Please use this as a guide.

And here is the key to rolling with kelp. First of all, when you rehydrate the kelp, it will be a little bit slimy, so you need to remove the sliminess with kitchen paper before you roll it up.

The cloth is difficult to roll if it is still wet, so be sure to remove it. If you have a thicker kanpyo, please cut it in half lengthwise and use it. Then, once you have wrapped it tightly, stop it with a toothpick at the end of the roll.

This will ensure that it is tied properly without loosening. And when you’ve finished rolling it all up, you boil it, but first you boil it slowly with the kelp stock, sake, and vinegar. This will make the kelp very soft.

Please note that if you add seasonings together here, the kelp will not be soft. And I added vinegar when I simmered it this time. Adding vinegar helps the kelp become softer. The acidity of this vinegar will be gone when you eat it, leaving only the umami flavor.

So please try to make it with vinegar. And the rest is very easy, just add seasonings and simmer. When simmering, be sure to cover the pot with a lid. When you put it in osechi, cut it in half and put it in. This way the cross section will be clean.

The meaning of “kelp rolls” is that kelp has been eaten as a good luck charm for a long time as the word “kelp” means “to be happy”. This is a food for longevity, which is a wish for longevity. Herring is also associated with longevity and the prosperity of one’s offspring.

Please keep it refrigerated for 5 to 7 days. And since it is a good omen, please try making it for this New Year’s. Easy recipes at home Today I made kelp rolls. I have many other various videos on my channel. Please subscribe to my channel and enjoy.

I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.