ポトフの作り方☆ポトフを一段と美味しく仕上げる方法をご紹介します。旨味たっぷり！野菜たっぷり具沢山でヘルシー♪あったかポトフです☆-How to make Pot-au-feu-【料理研究家ゆかり】

ポトフの作り方☆ポトフを一段と美味しく仕上げる方法をご紹介します。旨味たっぷり！野菜たっぷり具沢山でヘルシー♪あったかポトフです☆-How to make Pot-au-feu-【料理研究家ゆかり】

Today I made pot-au-feu.
Hello, I’m Yukari, a cookery researcher.
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Today I would like to make pot-au-feu.
This time I will make a very tasty pot-au-feu with dashi and butter.
In addition, I would like to include short pasta in the pot-au-feu.
This pot-au-feu is very tasty and very filling.
There are some points of interest here and there, so please enjoy it all the way to the end.
Please have a look at it.
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Let’s start by introducing the ingredients for the ingredients.
Here are the ingredients.
Cabbage, onions, carrots, potatoes, broccoli, bacon, sausage, short pasta, and this time we will use these ingredients.
I’d like to put in a lot of ingredients this time.
As for these ingredients, you can add whatever you like.
Here’s the point of this issue: pasta.
I would like to add this short size pasta.
Then I’ll add some basic stuff like thick-cut bacon or sausage.
Now let’s continue with the seasonings and the rest of the ingredients
Here are the ingredients.
Sake, chicken soup stock, granulated consommé, soup stock, salt, black pepper, olive oil, bay leaf, water, garlic, and these ingredients.
First of all, the key points this time are chicken soup stock, consommé, and granulated soup stock.
I would like to put these three together.
The addition of these three broths makes for a very tasty result.
Please try to include all three.
And as for the sake, this time we will use sake instead of cooking sake.
Sold in supermarkets like this.
This is sake, so you can use one cup or so of sake.
The difference between this sake and cooking sake is that cooking sake contains salt, but this sake does not.
If you can’t find sake, you can use cooking sake and adjust the intensity of the flavor to your liking.
I will make it with these ingredients as soon as possible.
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Now let’s make it.
I would like to cut the vegetables first.
First going to cut the cabbage.
First, cut off the core.
Once the core is cut off, the cabbage is cut into chunks.
After cutting it like this, rotate it and now cut it into 3 equal pieces again.
Cut the cabbage into chunks like this.
And then I want to cut the hard core of the cabbage here separately.
And going to remove just the core, and going to cut this off first.
Going to cut this core into thin slices.
Cut the core of the cabbage like this.
Then carrots.
Carrots are peeled first.
Once peeled, cut off the heft first.
Now going to cut this one into pieces.
First, going to put the knife in at an angle.
And then cut it off into bite-size pieces.
When you cut it, rotate this cut end up.
And then make another diagonal cut in the same way.
Let’s cut it in random slices like this.
Cut the carrots like this.
Now let’s continue with the potatoes.
Peel the potatoes first.
As for the variety of potatoes, I used make-in potatoes this time.
You can make this one with your favorite potatoes.
Peel them like this
If there are potato sprouts at this time, remove them as well.
Now let’s peel the other one in the same way.
Finished peeling.
Peel it cleanly like this.
And then, you know, cut this potato in half first.
And then cut it in half again.
And then cut it into about four equal pieces.
Like this.
As for the size of the potatoes, you can use whatever size you like.
You can cut them any way you like according to their size.
And once the potatoes are cut, put them in a bowl.
And soak them in water for about 10 minutes to remove the scum.
Now let’s move on to the onions.
First, cut the onions in half.
Cut in half, then cut in half again.
Then rotate it and cut this in half again.
And going to divide it into 8 equal pieces, but you can divide it into 10 or 12 equal pieces.
I’d like to make it quite chunky this time.
Now I’ll cut the rest in the same way.
Now ready to prepare the onions.
Now let’s continue with the broccoli.
Cut the broccoli into pieces as desired.
For large pieces like this, you can make a slit at the end of the cut and tear it by hand to make a clean split.
Cut the broccoli like this.
Now, this broccoli has not been washed yet, so put it in a bowl of water, and then wash it, and then let it sit in the water for about five minutes.
Now going to move on to the garlic.
Going to crush the garlic.
Use this part of the knife to crush it.
Be careful not to injure your hands at this point.
Now going to crush it.
It looks like this.
There is a garlic sprout around the center like this, so please remove this one.
This part can easily get burnt and then become soggy, so be sure to remove it.
Garlic can be used for this.
Now going to continue with the bacon.
Going to cut the bacon into strips about 1 cm wide.
Like this.
I will use bacon about this big.
You can also cut this in half lengthwise.
And I will use the sausage as it is this time.
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Now I would like to fry the ingredients.
First, going to put olive oil in a pot.
And first I saute the garlic.
Once the garlic is in, put it on the fire.
Medium heat.
Now I saute the garlic in the olive oil.
Then the garlic aroma will gradually come out.
When it starts to sound like this slowly and you can smell the garlic, you can add the bacon here.
And then going to spread it all over and cook it.
When you cook the bacon, don’t move it around too much.
That way it will get a nice savory brown.
When you fry bacon, the oil splashes, so be careful not to splash oil.
Flip when lightly browned.
Brown like this.
Bacon really splashes a lot of oil, so just be careful not to burn yourself.
Going to put your vegetables in here.
First I add the carrots, then the drained potatoes, then the onions, and then the cabbage.
As for the broccoli, we’ll add it later, so leave it as it is.
Once it’s all in, put it back on the heat.
The heat is low-medium.
Once the bacon is cooked, turn the bacon grease over the vegetables.
I would suggest using a larger pot because there are so many ingredients that it is difficult to mix
When all the oil has been spread like this, add salt here.
Two pinches of salt. And mix it.
Once the salt is turned, now we put the alcohol in here.
And mix it.
I think it will be easier to mix as the amount of vegetables decreases.
Once it’s settled, we’ll cover it here.
The heat is low.
Steaming is continued for 5 minutes at a time.
If you grill them with just salt and sake like this, the vegetables will release their water content, and that will give them a lot of flavor.
Now going to steam the vegetables over low heat for 5 minutes.
Five minutes have passed.
Then open the lid once.
There’s some nice moisture coming out of the vegetables like this.
Mix the whole mixture from the bottom once after 5 minutes.
A lot of flavorful ingredients are coming out.
When the vegetables are browned a little bit like this, it also gives it a savory and delicious finish.
So I dare you to brown them a little bit.
I think the bottom of the pan is browning a little bit, and that’s what gives the vegetables their flavor.
You see how the bottom of the pot is browned a little bit like this?
Mix this again, spread it all over again, and cover it again.
Now going to steam it over low heat for 1 minute.
One minute has passed.
Then I’ll open the lid.
After opening the lid, mix well again.
The vegetables are browning nicely in places.
Mix well and let the flavor come out well before adding water.
Let’s add water here.
Once the water is added, mix it once.
You’ll see some of the flavor compounds sticking to the bottom of the pot, so you’ll need to peel them off with a spatula.
After mixing, add chicken broth and consommé and soup stock.
This dashi stock is bonito stock.
Now going to fold the lorry in two and put it in.
Then I mix it.
Once mixed, continue to add the sausage.
If you add the sausage from the beginning, the flavor will be too much and the sausage itself will taste skimpy.
So make sure you put it in at this time.
And then going to put the pasta that we’re going to put in at this time.
And mix everything well.
Continue to cook the short pasta for 1 minute less than the cooking time indicated on the bag of short pasta.
I will cook it uncovered.
Now I’d like to hold it like this.
If you feel like you’re running a little low on water, you can simmer it while adding a little more water.
10 minutes have passed.
It looks so delicious.
And now we’re going to finish up.
This is broccoli.
If you boil broccoli all the way through, it will lose its color, so we’ll boil it quickly at the end.
Now going to put it in this.
And then mix it in.
Boil it for about one to two minutes.
When broccoli is cooked, turn off heat.
Finally, black pepper.
Sprinkle as desired.
Please taste once here and adjust the intensity of the flavor to finish.
This is how it turned out to be so filling and delicious.
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Pot-au-feu is now ready.
This is how it turned out.
Vegetables are finished like this.
It’s done.
Now, I would like to eat.
Now, I would like to start with the soup.
Delicious.
Concentrated vegetable flavor.
Delicious.
And it’s very tasty with three different kinds of broth.
Now let’s have the ingredients as well.
Delicious.
Vegetables are very sweet too.
I can eat as much of this as I want.
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Another delicious finish today.
Here’s the key to this pot-au-feu.
First of all, I put three kinds of granulated soup stock in this pot-au-feu.
By adding these three types of broth, a synergistic effect of flavor is created, making it very easy to make a delicious pot-au-feu.
Please try making it with 3 kinds of ingredients!.
And as for the ingredients, this time I put in a lot of ingredients.
The number of ingredients and the types of ingredients can be added as you like.
And as for the ingredients, first of all, cook the bacon to bring out the flavor of the bacon.
When cooking bacon, be careful not to burn yourself, as it is prone to splattering.
And then add the vegetables and fry them, and then steam the vegetables.
That way, the vegetables release their flavor and make a very tasty soup.
When you steam it, the flavor builds up in that area.
When you add water, try to mix it in to strip off that flavor.
For the vegetables, brown them a little to give them a savory finish, which also adds to the flavor.
Try browning them just enough so they don’t burn.
And the sausage, if you put it in from the beginning, the sausage flavor will be too much, and the sausage itself will be scorched
So add the sausage afterwards.
And finally, broccoli.
Broccoli will lose its color if you put it in together from the beginning, so put it in last and heat it quickly.
This will give you a beautifully colored pot-au-feu.
There are many steps to making this dish, but please try it because the pot-au-feu will be delicious with a few key points.
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Today I made pot-au-feu.
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、ポトフを作りました☆ポトフを一段と美味しく仕上げる方法をご紹介！旨味たっぷり！野菜たっぷり具沢山でヘルシーなポトフです。これからの季節にぴったりな、あったかスープレシピです。とても美味しいので、ぜひ作ってみてください☆

hello. This is Yukari, a culinary researcher.
This time, I made pot-au-feu ☆ Introducing how to make pot-au-feu even more delicious! Full of flavor! A healthy pot-au-feu with plenty of vegetables. A warm soup recipe perfect for the coming season. It’s very delicious, so please try making it ☆

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【材料】（5〜6人分）
・キャベツ 250g
・玉ねぎ 1個
・にんじん 1本
・じゃがいも 2個
・ブロッコリー 1/2個
・ベーコン 80g
・ソーセージ 5本
・ショートパスタ 50g
・酒 大さじ2
・鶏ガラスープの素 小さじ1/2
・顆粒コンソメ 小さじ1/2
・だしの素 小さじ1/2
・塩 小さじ1/4
・黒胡椒 適量
・オリーブオイル 大さじ1
・ローリエ 1枚
・水 800ml
・ニンニク 1片

【ingredients】
・250g Cabbage
・1 Onion
・1 Carrot
・2 Potatoes
・1/2 Broccoli
・80g Bacon
・5 Sausages
・50g Short pasta
・2 tbsp Sake
・1/2 tsp Chicken stock powder
・1/2 tsp Consomme granules
・1/2 tsp Soup Stock
・1/4 tsp Salt
・Black pepper
・1 tbsp olive oil
・1 Bay leaf
・800ml Water
・1 Garlic clove
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