【トースターで簡単！】ぷりぷり海老グラタンの作り方！初めてでも失敗しないコツをご紹介！冷凍エビで手軽に作れます！-How to make Shrimp Gratin-【料理研究家ゆかり】

【トースターで簡単！】ぷりぷり海老グラタンの作り方！初めてでも失敗しないコツをご紹介！冷凍エビで手軽に作れます！-How to make Shrimp Gratin-【料理研究家ゆかり】

Today I made shrimp gratin.
Hello, I’m Yukari, a cookery researcher.
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Today I would like to make shrimp gratin.
This time I would like to make it using frozen peeled shrimps which are easily available.
I would also like to introduce a method to make these frozen peeled shrimps plump.
The ingredients are easy to find and very simple to make.
There are some points of interest here and there, so please enjoy to the end.
Please have a look at it.
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Let’s start with the ingredients for the filling.
Here are the ingredients.
Frozen peeled shrimp, macaroni, onions, mushrooms in water, and here are the ingredients.
First of all, as for the shrimp, I will use frozen peeled shrimp.
Of course, you can also use fresh peeled shrimp.
And for the mushrooms, I’m going to use easy mushrooms boiled in water.
Can make this dish with any mushrooms you like.
Now let’s move on to the other ingredients.
Here are the ingredients.
Milk, flour, salted butter, sake, granulated consommé, soy sauce, melted cheese, salt and pepper.
The key to seasoning is shoyu.
The addition of shoyu is the key to a delicious finish.
The rest of the ingredients are very simple.
As for the sake, we will use sake, not cooking sake.
I think you may substitute white wine or other wine here.
I will make it with these ingredients as soon as possible.
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Now let’s start making them.
First of all, we will defrost these frozen peeled shrimps.
I will show you how to make this frozen shrimp plump.
First add water to the bowl.
This is outside the quantity.
Then add a teaspoon of salt here.
Let’s mix this.
Make a brine roughly the size of seawater.
Letting the shrimp thaw in this salt water will make them plump.
Once the salt has melted, frozen peeled shrimp are added here.
And we will let the shrimp thaw in this way.
I think it takes about 30 minutes to an hour to defrost.
Leave it like this.
Now let’s boil the macaroni.
First, bring the water to a boil.
Water is now boiling.
When the water boils, add 1/2 teaspoon of salt here.
Lightly season the macaroni as well.
The macaroni is boiled.
The key to boiling this macaroni is to boil it one minute less than the time on the bag.
The macaroni will be combined with the white sauce later on, so it will be cooked then as well.
So if you boil it a little bit harder, it will turn out just right.
This time, this macaroni is boiled for 9 minutes, so I will boil it for 8 minutes.
Now we will put it in.
I will bring it to a simmer like this and boil it for 8 minutes at this point.
8 minutes have passed.
Then turn off the heat and drain the water.
After draining the water, pour a little olive oil over the water.
And let’s toss it all together.
If you leave it like this, the macaroni will stick to each other, so as soon as it’s cooked like this, drizzle olive oil over it.
The macaroni is now ready to be cooked.
Now let’s cut the onions.
Onions are sliced thinly.
Cut off the core.
Slice the onions like this.
Shrimp are done thawing.
Then you can discard this water and rinse them once.
Rinse with water like this.
After rinsing, wipe off water thoroughly with kitchen paper.
If any moisture remains, the fish may have a fishy smell, so be sure to thoroughly wipe off the moisture before cooking.
Wipe off the top by pressing down with paper.
The shrimp is now ready to go.
Sometimes some of the frozen peeled shrimp have a back wattle on them, so if this is the case, cut a slit in the back with a knife and use a toothpick to remove the back wattle.
Like this.
Well, please just do this one that’s attached.
This is the shrimp ready to go.
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Now we will fry the ingredients.
First of all, put half the butter in the frying pan.
Then spread it all over.
When it’s mostly melted, add the onions here and the peeled shrimp later.
Sprinkle with salt and pepper.
plus add some more sake.
And continue to fry over medium heat.
Let’s fry the onions while breaking them up.
Stir-fry shrimp with sake in this way to take away the raw smell of shrimp.
When the onions are softened like this, add the mushrooms.
Then fry.
Add the mushrooms and fry for roughly 1 minute.
OK.
Then turn off the fire once.
Then spread the ingredients once all over the pan.
Once spread out, sprinkle the flour here.
Be sure to sift before adding.
Be careful not to add it as it is, as it will form lumps.
By sprinkling the ingredients with flour as shown here, the flour will not form lumps and will give a very mild finish.
Be sure to turn off the heat when adding this flour.
Be careful not to do this with the flame on, as this too can cause lumps.
Once everything is sifted, blend the flour all over the ingredients.
If it is no longer lumpy and blended like this, it is ready to use.
Then put it on the fire.
Medium heat, low heat.
The flour is once heated through.
At this point, be careful not to burn the flour.
Cook for about 1 minute.
The more it cooks, the more the flour will blend with the ingredients.
OK.
Then we continue to add milk here.
Be sure to add the milk a little bit at a time.
Adding all at once can cause lumps.
Then add
Put a little bit in and blend it with that ingredient.
The mixture thickens nicely when done a little at a time like this.
When thickened like this, add again.
Then blend it in.
Keep the heat on medium.
When blended, add again.
Then mix.
Blend gradually and progressively in this way.
Also add.
Add again
When milk is added and it starts to sizzle, add the next milk.
Mix well again.
Try it like this.
After adding the last of the milk, add the consommé here.
Then mix.
After that, sprinkle lightly with salt and pepper.
Wait until it starts to get soggy.
While heating, stir the mixture like this.
When it starts to simmer like this, add the macaroni.
After adding the macaroni, continue to cook for about 1 minute.
Reduce heat to medium-low.
OK.
Now for the final finish.
Here is the butter and soy sauce.
Then mix.
Butter should be added at the end to preserve the flavor and give a very tasty finish.
Soy sauce should also be added last, as it loses its flavor when cooked.
If the butter is cooked, it is ready.
The mixture is now a little loose and thickened.
The mixture will become thicker as it cools down, so it’s okay if it’s a little loose.
If you want a firmer gratin, try adding 3 tablespoons of flour.
So now I’m going to put it in a bowl and finish it up.
Now please prepare the vessel.
Be sure to use heat-resistant ones.
Then we will go in this.
Put it in like this.
Then put melted cheese on top of this.
OK.
Now bake this one in the toaster until the surface is golden brown.
Please try baking at the highest temperature or wattage of your toaster.
I think each time will be different, so keep an eye on it.
Now I would like to bake it.
It has browned deliciously.
Bake like this until the desired browning is achieved.
It’s done.
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Shrimp au gratin is now ready to eat.
This is how it turned out.
It’s finished like this with lots of macaroni and shrimp to make it look delicious.
Like this, the gratin inside looks tender and delicious.
It’s done.
Now, I would like to eat.
Let’s eat.
Delicious.
Shrimp are plump.
And the macaroni has just the right texture.
The sauce is also very tasty and thick.
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It was finished deliciously today.
This is the key to this shrimp gratin.
I’m making this shrimp gratin, and I’m using frozen peeled shrimp for the shrimp.
Of course, you can also use fresh peeled shrimp.
Can use whatever you like.
If you use these frozen peeled shrimps, soak them in salt water about the same size as seawater to thaw, and they will be very plump.
The defrosting time depends on the time of year, so I recommend 30 minutes to an hour in the winter.
And this is the point of the macaroni that you put inside.
As for the macaroni, boil it one minute less than the time indicated on the bag.
This will give the finished product just the right texture.
And this is the key to frying the ingredients.
When stir-frying, first of all, stir-fry the onions and shrimp with the sake.
This will remove the fishy smell.
And once all the ingredients are fried, turn off the heat and add a sift of flour.
Be sure to add the flour while off the heat and sifted.
If you add it as it is, it will become lumpy.
Then, after sprinkling the flour, blend it all together and then let it cook for about a minute.
This will help the ingredients and flour to blend and thicken nicely.
And then you add the milk, but be sure to add the milk a little bit at a time.
Adding it all at once causes lumps as well.
If you add soy sauce at first and let it blend, then add milk and when it starts to become quite crumbly, add milk and mix.
After the milk is added, add the consommé, then let it simmer and finish with the soy sauce and butter.
As for the soy sauce, it is best to add it at the end to give the dish a more intense flavor.
The aroma of soy sauce will be reduced if it is added in the middle of cooking, so be sure to add it at the end of cooking.
As for butter, it is best to add it at the end to preserve the buttery flavor.
Then, sprinkle a generous amount of melted cheese on top and bake in the toaster until ready to serve.
Toaster temperature and wattage should be used at the highest temperature and wattage of your toaster.
So the baking time will be different for each, so please keep an eye on it.
If you don’t have a toaster and want to bake them in the oven, preheat the oven to 250 degrees and bake them for 5 to 10 minutes until they are browned.
If you don’t have a 250 degree oven, try baking at the highest temperature of your oven.
The ingredients are easy to find and very simple to make.
It is very tasty and you should try to make it.
Easy recipes at home
Today I made shrimp gratin.
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.

こんにちは、料理研究家のゆかりです。
今回は、濃厚エビグラタンを作りました。冷凍のむきえびを使ってお手軽！初心者でも簡単！失敗しないコツやエビをプリプリにさせる方法をご紹介！とても美味しいので、ぜひ作ってみてください。

Hello, I’m Yukari, a cooking researcher.
This time, I made a rich shrimp gratin. Easy to use using frozen peeled shrimp! It’s easy even for beginners! Introducing tips to avoid mistakes and how to make shrimp plump! It’s very delicious, so please try making it.

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【材料】（2人分）
・冷凍むきえび 120g
・マカロニ 50g
・玉ねぎ 1/2個
・マッシュルーム(水煮) 50g
・牛乳 500ml
・薄力粉 大さじ2
・有塩バター 20g
・酒 大さじ1
・顆粒コンソメ 小さじ1.5
・醤油 小さじ1/2
・とろけるチーズ 適量
・塩胡椒 適量

【ingredients】
・120g Frozen shelled shrimp
・50g Macaroni
・1/2 Onion
・50g Mushroom
・500ml Milk
・2 tbsp Cake flour
・20g Salted butter
・1 tbsp Sake
・1.5 tsp Consomme granules
・1/2 tsp Soy sauce
・Melting cheese
・Salt and pepper

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