【プロから学ぶおせち！】｜「昆布巻き」の作り方｜『桜会』満田シェフ｜‟大阪の4名の板前から学ぶ「おせち」第7弾”

2020年、最後の動画投稿となります。
今年4月に本格的に発足したチャンネルですが、ここまで、42名のシェフに登場して頂き、150本以上の動画を皆様に紹介させて頂くことができました。

2021年も引き続き、当チャンネルをよろしくお願い致します。

大阪の4名の板前から学ぶおせちシリーズ。
今回は、大阪北摂、少路駅から徒歩10分と、大阪市内の西天満店を構える、2012年～2018年　7年連続ミシュラン2つ星獲得「桜会」の満田シェフから、おせちの定番、「昆布巻き」をご紹介して頂きました。

また、当チャンネルに最も多く出演して頂いている満田シェフから、今年の〆のご挨拶も頂いております。
今年は大変な1年でしたが、皆様の「おうちごはん」がこのチャンネルを通して少しでも充実したものにして頂けていましたら、幸いです。

【6:58～　ご挨拶】

■分量
昆布 1枚
鯛の子 1腹
かんぴょう 適量
出汁 600cc
酒 100cc
砂糖 大さじ３
みりん 35cc
濃口醤油 30cc

お正月、1年の最初に食べるおせちには、それぞれ意味があります。
昆布巻き・・・よろこぶという語呂合わせ＝縁起物

今回、おせちを紹介して頂いているシェフです。
・桜会：満田シェフ
・浪速割烹昇：落合シェフ
・日本料理寺田：寺田シェフ
・昇六：下田シェフ

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・満田シェフから学ぶおせち「栗金団・子持ち昆布の奈良漬け」
　https://youtu.be/95IW3bdv91s
・「浪速割烹昇」落合シェフから学ぶおせち「車海老艶煮・田作り」
　https://youtu.be/P30DRuXonlU
・「日本料理寺田」寺田シェフから学ぶおせち「伊達巻・紅白なます」
　https://youtu.be/jKehQeCprK0
・「昇六」下田シェフから学ぶおせち「筑前煮」
　https://youtu.be/EW8b5K1E22U

★他チャンネルオススメ動画
・基本のおせち「昆布巻き」
　https://www.youtube.com/watch?v=dZSS8Fz7pfw
・おばあちゃんの「昆布巻き」
　https://www.youtube.com/watch?v=Me9Pd4p_gYM
・意外と簡単にできる「おせち」
　https://www.youtube.com/watch?v=PbzBLE2XQf0

◇桜会（Sakurae）
https://sakurae.com/

とよなか桜会
大阪府豊中市桜の町 7-10-7　オスカービル２F
https://goo.gl/maps/iq3CTdLZDugUvy8y7
【営業時間】
土・日・祝のみの営業
昼11:30~14:00（L.O.13:30）
夜17:30～23:00（L.O.21:00）

西天満桜会
大阪府大阪市北区西天満4丁目10-5 H.C.S西天満ビル1F

【営業時間】
火曜～金曜
17:30～23:00（L.O.21:00）

◇Gourmet Studio FOOVER
　https://foover.jp/

★お仕事や取材の依頼などはこちらまでご連絡ください。
　gourmetstudiofooverjapan@gmail.com

　■Instagram
　　https://www.instagram.com/gourmetstudio.foover/
　■Twitter
　　https://twitter.com/FOOVER_Official
　■Facebook
　　https://www.facebook.com/fooverofficial/
　■Pinterest
　　https://www.pinterest.jp/foover0034/
　■CHEF★DELI（シェフ監修商品の宅配）
　　https://cuisine-kingdom.com/chefcollabo/

◇料理王国WEBサイト
https://cuisine-kingdom.com/

グルメスタジオFOOVERと料理王国が共同で提供する有名シェフによる調理・お料理の動画チャンネル。ミシュラン星獲得店舗のシェフや人気レストランのシェフが、分かりやすくプロの技や調理方法をご紹介致します。

Our cooking channel introduces friendly recipes and ‘HOW TO COOK’ tutorials directly shown by professional chefs in Japan – presented by Gourmet Studio FOOVER and CUISINE KINGDOM.

#おせち＃昆布巻き＃お正月

Hello everyone! [Chef Mitsuda of Sakurae] As a part of the Osechi series, we Sakurae are introducing Kobu Maki(Kombu Roll) of cod roe. Cuisines with Kombu are often served in Nishime(Boiled Root Vegetables), with a wish to be “delighted”(よろこぶ Yoro*kobu*),

And this time we’re making a cuisine with food, which “Tai”(sea bream) is in the name, combined with Kombu, as it’s “めでたい(Mede*tai*, joyous)”. We’re using Tainoko(roes of codfish) this time. It’s a one that Tarako is made of, but Tainoko, which we will use, is unsalted.

It’s a cuisine made by rolling them with Kombu, tying that with Kampyo(dried gourd strings), and boiling it well. It needs some effort and patience to make, but it will be really delicious with care, so I hope you will try it at home as well. (*Ingredients/amounts also at the description)

So first, bring a pot of water to a boil. And put the hot water into Kampyo to soften from the dried state. The Kampyo I prepared this time are in 24cm length each, which I think would be enough to tie a single Kombu roll.

And another one here to use is Kombu. This one is from southern Hokkaido. Soak into the hot water to make it soft as well. There are a couple of ways to soften this, like by moistening, for example, but in this way, the Kombu surface will not get slimy, and it’s quick.

So once you soften it, So here it’s Tainoko(unsalted cod roe). Each of them is usually a pair of two like this. We count each pair “hito(one) hara”. And we’re cutting this in half. Usually, there’s a thinner and a thicker sides, so put the thinner sides together. Then roll them with Kombu.

Roll it firmly. like as to squeeze… Once you have rolled it, then let’s tie this with Kampyo. It’s better not to tie it that firmly this time, as the Kombu will get swelled later while we boil this, the Kampyo won’t be able to bear with it.

So try to tie it loosely as you can. Tie the Kampyo at 4 spots in total. So we’re cutting at the spot between these Kampyo in the very end. Your Kombu roll now should look like this. Now let’s add a flavor to this Kombu-rolled Tainoko. First, add bonito dashi(600cc), Sake(100cc), sugar(3 tablespoons),

And Mirin(35cc). We’ll cook it for about an hour to an hour and a half. Bring to a boil first. Prepare a piece of paper towel like this, then cut to the size of the pot and we will use this as an otoshibuta(a smaller paper lid to put inside a pot).

Repeat the cycle of boiling down to the end and adding water. Water is evaporating from the dashi we added first. So we add water, then let it evaporate again. Repeat that cycle over and over for about an hour, until the Kombu gets even softer. After that, we can add dark soy sauce(30cc).

Make sure to add soy sauce after the Kombu gets soft enough. Once the Kombu gets soft enough, we can boil for another 30 minutes while letting the soup flow over the Kombu and turning the Kombu roll upside down to establish the taste.

This whole series of steps should take about an hour and a half. It depends on the state of the Kombu, but it generally will end up in better results if you take more time on boiling it properly.

We’ll do this until the soup completely gets evaporated again while letting the soup flow over and turning over the Kombu roll. So after we add soy sauce, we will boil for about 30 minutes until the very end which is when water completely evaporates. Put the soup over the Kombu to put some glaze.

And boil down to the end. Now there are some bubbles you can see. Once we bring it to this state, then we will let this cool. Let’s take this on a vat, and we can now wait to let this cool down. We will cut down to arrange once this is cooled down.

It’s a bit harder to cut down unless it is cooled down. Now it is cooled down, so let’s cut this down to arrange it. The Kombu has swelled while we were cooking, so now space is perfectly filled. This is said to be a lucky charm, and the look is also very beautiful.

Let’s add some hints with fine stripes of leek and honewort. And it’s done. Kobu Maki (Kombu Roll) Thank you so much for your support this year. This was the first time for me to appear in such videos on YouTube.

I have experienced so many new things and I am sure I will still have more things to learn next year. And it seems like many chefs from other restaurants are also participating in this and they all enjoy their activities.

So I hope we can continue to learn new things from each other and keep introducing various dishes with you together. This year, we have made a lot of different dishes and worked on many different things. But if you would like us to do something, or want us to answer your questions,

Please feel free to post your messages so that we can respond to them. We will continue to upload videos next year as well, so I hope you will look forward to it because that’s what really rewards us for doing these activities. If you did get some courage at your home with our recipes

In this gloomy atmosphere with Coronavirus, that would be our greatest pleasure. We will start our lessons from January 24 next year, so I, as well as all other chefs, would be really happy if you could enjoy your time at home by coming to FOOVER, or watching our videos, and trying our recipes.

We hope to see you again next year, thank you very much.