夏野菜の煮浸しの作り方☆揚げない煮浸し！さっぱり美味しく仕上げるコツもご紹介☆ -How to make Boiled Summer Vegetables-【料理研究家ゆかり】

夏野菜の煮浸しの作り方☆揚げない煮浸し！さっぱり美味しく仕上げるコツもご紹介☆ -How to make Boiled Summer Vegetables-【料理研究家ゆかり】

Today I made a refreshing summer vegetable stew.
Hello, I’m Yukari, a cookery researcher.
This channel introduces various cooking recipes and useful information.
Please subscribe to my channel and enjoy.
Please subscribe to my channel
Today I would like to make simmered summer vegetables.
There are many ways to make nibidashi.
There are many ways to cook vegetables after frying, lightly baking, or simmering, but this time I would like to cook them after baking.
I think that the amount of oil used is very small, so it is very light and refreshing.
Each vegetable is also pre-processed, so please enjoy the dish to the end.
Please have a look at it.
Let’s start by introducing today’s ingredients.
Here are the ingredients.
First of all, there are the summer vegetables I will use this time.
They are eggplant, bell pepper, bell pepper, okra, small tomatoes, pumpkin, and zucchini.
And the ingredients for the broth for the stew are water, dashi stock, cooking sake, soy sauce, mirin, sugar, grated ginger, and this time, salad oil to cook the vegetables.
The sauce is made by mixing various seasonings like this, but you can substitute men-tsuyu (soy sauce) here.
In that case, you can dilute it with water according to the concentration of mentsuyu you have.
And use vegetables of your choice.
Now let’s make the sauce for nibbutashi.
First, water in a bowl, and the dashi stock will be Japanese bonito stock.
There is also kombu dashi stock, so you can use whatever you like.
Dashi no moto, soy sauce, mirin, sake.
Mix this in advance like this to dissolve the sugar and dashi stock.
Once dissolved, taste it once.
And if you want it a little saltier, add soy sauce.
If you feel it is too salty, try diluting it with water.
You can adjust it to your taste.
I would also like to add grated ginger here.
You can use a tube of fresh ginger here, but fresh ginger is recommended because it has more aroma if you grate it like this.
Now mix again.
The sauce is now ready to use.
Now I will cut the vegetables.
First of all, wash all the vegetables clean and dry them thoroughly.
Start with the eggplant.
The eggplant is first removed from the head.
Have ho.
You cut the tip off and cut this in half.
Make a shallow slit with the knife at an angle.
This allows the flavor to soak in and the meat to cook through easily.
Eggplant is quite thick, so if you prepare it this way, it will be easier to eat.
Cut this in half again.
This is also cut in half.
This one is also cut in half after having the heft cut off in the same way.
In the same way, I first make a slit.
Cut in half.
Like this.
Then you put it in a bowl and sprinkle about a tablespoon of salt, which is not included in the amount.
With your fingers, rub the salt on the cross section of the eggplant like this.
When you rub salt on the cross section of the eggplant, the water in the eggplant will come out and that will leave no space for the oil to get in.
After the salt has been rubbed in thoroughly, leave it for 5 minutes.
Five minutes have passed.
Then there is quite a bit of water.
This is quickly rinsed with water and then thoroughly drained.
The eggplant is now ready to use.
Next is zucchini.
First, we cut the heft and the buttocks off.
Cut in half.
Cut this in half again and divide this into 6 equal pieces.
If the zucchini is thick, you can divide it into 8 equal parts.
Cut this one in the same way and divide into 6 equal pieces.
Then you also put the zucchini in a bowl and this is also out of the amount.
Sprinkle about a teaspoon of salt.
Rub salt into this one in the same way.
Zucchini can also be rubbed with salt in this way to release moisture and prevent it from absorbing too much oil.
Let this one sit for 5 minutes.
Zucchini also has water like this.
Like this.
This is also rinsed and wiped dry.
If you don’t have time to do this, you can just remove the pungent taste, but if you have time, please do it this way.
This is ok for zucchini.
Next is okra.
First, okra is done by itazuri.
The salt is sprinkled first and this is also out of the amount.
Put your hands on it and move them up and down.
Then you can get the hairs of the okra.
If it becomes a little shiny without being too prickly when you touch it like this, you’re good to go.
Then I rinse it with water.
After rinsing and wiping off the water, we first cut off the hefty part.
This is the hard part.
Cut off here.
And then you can see this darkened area called the "gunk.
Going to cut off this part.
If this is left over, it will leave a scraggly residue in the mouth when eaten, so it is best to remove it properly.
Like this.
Now I will cut the others in the same way.
Now the okra is ready for preparation.
Now let’s move on to green peppers.
First, the bell pepper is cut in half and the seeds are removed.
Remove the seeds and the seeds from the peppers as well.
Cut and remove this one in the same way.
Cut this into pieces that are easy to eat.
I think it is best to cut it roughly 2-1.5 cm wide.
This is ok for the peppers.
Next is bell peppers.
Paprika is also cut into bite-size pieces.
I’d say roughly 1 cm wide.
I will cut it.
Paprika is now ok.
And pumpkins.
The pumpkin is cut roughly 0.5 mm wide.
Be careful not to cut your fingers because the pumpkin is quite hard.
Slice the pumpkin like this.
Vegetables are now aligned like this.
I’m going to grill them instead of deep fry them, so I want to grill them in a way that doesn’t make them soggy.
First of all, I put salad oil on these two cut zucchini and eggplant.
Then I mix these together and toss them well with the salad oil to coat them with the oil.
In addition, the squash to be baked at the same time as the eggplant should be coated with oil as well.
Oil is no longer used for baking.
I bake with just oil to coat them like this first.
So I really think it will taste good without being greasy.
This is the first vegetable to be grilled.
This is also coated with salad oil.
Coat all vegetables with oil before grilling.
Vegetables are now ready.
Now I will grill the vegetables.
First, place the eggplant, zucchini and squash in the pan.
The eggplant is first browned at the skin.
And then the zucchini.
And pumpkins, we’re a little full of pumpkins.
It’s a little tight like this, but I’m going to bake it with this.
Grill over medium heat until lightly browned.
Turn over when slightly browned.
Add about 2 tablespoons of water, which is not included in the quantity here.
Put the lid on.
Continue steaming for 1 minute.
Open.
Let’s bake it one last time, rolling it around a bit while letting the moisture escape.
If it is cooked all over like this, it is OK.
The second part is as follows.
Now okra.
Paprika.
Bell peppers.
And tomatoes.
Now I will bake this one as well.
Going to fry this vegetable quickly because it doesn’t need to be steamed.
I remove them from the stir-fried ones.
I think this is OK.
First I take out paprika.
If the tomatoes can be peeled a little bit like this, it’s okay.
Okra is also removed.
The last green bell pepper.
Vegetables lined up like this.
Put sauce in frying pan.
This includes cooking sake and other ingredients, so I let it boil once.
In the case of men-tsuyu, it can be dipped directly into the sauce.
OK.
Turns off the fire.
Now pour the juice over these vegetables.
It looks like this.
Then please take off the heat and refrigerate for an hour before serving.
This completes the summer vegetable stew.
It is finished like this.
Here are eggplant and okra.
And bell peppers, mini-tomatoes and green peppers.
And zucchini and squash.
The result looks like this.
I think you will get a very light and refreshing finish because none of them absorb too much oil.
Now, I would like to eat
Looks delicious.
I’ll take it from the eggplant then.
Good, I’ll take summer vegetables.
Delicious.
It is very tasty, well seasoned and not at all greasy.
The taste is very refreshing.
Next, I’ll have some zucchini.
This is all delicious.
And it’s really light.
Pumpkin.
Pumpkin is also very tasty with a great sweetness.
And green bell pepper.
Very tasty with just the right amount of crunch left.
And then we’ll have tomatoes, then.
The mini-tomatoes are fresher and very tasty.
Please subscribe to my channel
Deliciously finished today.
This is the key point of this summer vegetable stew.
As for the preparation of the eggplant and zucchini, rub salt into them first.
Then the vegetables will release water and the flavor will soak in easily.
As for the okra, please cut off the stem first and then peel off the slightly blackened part called gaku.
This makes it very easy to eat.
Also, okra has a lot of very small hairs, so if you sprinkle salt on it and roll it around on a cutting board, you can get rid of the downy hairs very nicely.
Another key point is to toss with oil before baking this time to prevent over-absorption of oil.
This will prevent the oil from being absorbed too much.
And since we only use a little oil, I think it can be served very lightly.
And after you grill them, you just marinate them in the sauce you made, so it’s very easy to do.
This time I used a mixture of seasonings, but you can substitute mentsuyu (soy sauce) for the sauce.
If you want to make it a little lighter or more refreshing, try adding vinegar to your taste.
I’m sure there are many other summer vegetables you can use, so please try to make it with your favorite ones.
Today I made simmered summer vegetables.
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、夏野菜の煮浸しを作りました☆揚げない焼き浸しなので、少量の油で作ることができます♪さっぱり美味しく仕上げるコツや野菜の下処理の方法もご紹介します。今回はナス・ズッキーニ・オクラ・ピーマン・かぼちゃ・ミニトマト・パプリカを煮浸しにしました。とても美味しいので、お好みのお野菜で是非作ってみてください☆

Hello ☆ I’m Yukari, a cooking researcher ♪
This time, I made boiled summer vegetables ☆ Because it is not fried, it can be made with a small amount of oil ♪ I will also introduce tips for making it delicious and how to prepare vegetables. This time, I boiled eggplant, zucchini, okra, peppers, pumpkin, cherry tomatoes, and paprika. It’s very delicious, so please try making it with your favorite vegetables ☆
—————————————————————————————–

【材料】
・ナス 2本
・ピーマン 2個
・パプリカ 1/2個
・オクラ 5本
・ミニトマト 8粒
・かぼちゃ 80g
・ズッキーニ 1本
・水 250ml
・調理酒 大さじ2
・醤油 大さじ1
・みりん 大さじ1
・だしの素 小さじ1
・砂糖 小さじ1
・おろし生姜 適量
・サラダ油 大さじ2

【ingredients】
・ 2 Eggplants
・ 2 Peppers
・ 1/2 Paprika
・ 5 Okra
・ 8 Cherry tomatoes
・ 80g Pumpkin
・ 1 Zucchini
・ 250 ml Water
・ 2 tbsp Cooking liquor
・ 1 tbsp Soy sauce
・ 1 tbsp Mirin
・ 1 tsp Dashi stock
・ 1 tsp Sugar
・ Grated ginger
・ 2 tbsp Vegetable oil
—————————————————————————————–

🍳オススメ簡単レシピ

◎きゅうりのキューちゃん漬けの作り方
　https://youtu.be/ydyIQQgnNNw

◎大葉と大根のポリポリ漬けの作り方
　https://youtu.be/W5HgMbMIpV0

—————————————————————————————–

🍳Twitter・Instagram・Facebookにもアップしているので
よかったら、シェアしてください♪

Please share Twitter,Instagram,Facebook♪

🥚Twitter 料理研究家ゆかり（@yukari_tamago）
Tweets by yukari_tamago

🥚Instagram料理研究家 ゆかり（@tamagoyukari）
https://www.instagram.com/tamagoyukari/

🍳お仕事のご依頼、お問い合わせはこちらまで
yukari@tamakara.com
—————————————————————————————–

◎チャンネル登録よろしくお願い致します！
　https://www.youtube.com/channel/UC7LT…

◎ブログ
料理研究家 友加里(ゆかり)オフィシャルブログ
「Yukari’s Kitchen お家で簡単レシピ」
　http://ameblo.jp/tamagoland/

◎著書『たまごソムリエ友加里の【たまご大好き】〜あなたのたまご料理が100倍おいしくなるレシピ〜』
電子書籍版も発売中です♪
　https://www.amazon.co.jp/dp/B08DCNC8KS/

—————————————————————————————–
#夏野菜 #煮浸し #料理研究家ゆかり