【焼き鮭に飽きたら!】新玉ねぎとふっくらサーモンの煮付け

今回のお料理は「サーモンの煮付け」✨ 旬の新玉ねぎの甘みとサーモンの旨みを活かし、ふっくらと仕上げる村田流の煮付けをご紹介します。 家庭でも作りやすい一品ですので、ぜひお試しください。 【荒木町鈴なり】村田明彦の煮るなり焼くなり 〜 毎週土日オンエア.🎥 〜 ミシュラン1つ星を獲得した和食料理人 村田明彦が、 和食やアレンジ料理など、家庭で再現できるレシピをお届けします🍚 シンプルだからこそ、丁寧に。 ちょっとした工夫で、いつもの料理が変わる。 自由に、気楽に、でも美味しさには本気で。 家庭で実践できる“村田流”をお楽しみください。 料理 is フリーダム! Cooking is freedom! ▼ 村田明彦へのお問い合わせはこちら [email protected] サーモンの煮付け【二人前】 <材料> 生サーモン切り身 2切れ 小松菜 1束 新玉ねぎ 1/2個 生姜 適量(5枚程度) 塩 少々 水 150cc お酒 50cc みりん 大さじ2 砂糖 大さじ1 濃口醤油 大さじ2 黒胡椒 小さじ1 #村田明彦 #サーモン #煮付け

【鯵の最高傑作!】なめろうを焼いた「さんが焼き」が旨すぎる
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【鯵の最高傑作!】なめろうを焼いた「さんが焼き」が旨すぎる

【基本が大事!】料理人の原点 鯖味噌煮
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【基本が大事!】料理人の原点 鯖味噌煮

A simple but delicious recipe: Grilled salmon and maitake mushrooms with butter
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A simple but delicious recipe: Grilled salmon and maitake mushrooms with butter

[A completely different dish thanks to the broth] Chef Kasahara's ultimate sea bream rice!
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[A completely different dish thanks to the broth] Chef Kasahara's ultimate sea bream rice!

[Delicious with mustard mayonnaise!] A flavorful salmon and rapeseed flower salad
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[Delicious with mustard mayonnaise!] A flavorful salmon and rapeseed flower salad

I've started my personal chef service! (And an update on Floria)
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I've started my personal chef service! (And an update on Floria)

[A Surprising Way to Eat It!] Ennichi x Chef Sato Collaboration Part 1! Exquisite Gyoza Made with...
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[A Surprising Way to Eat It!] Ennichi x Chef Sato Collaboration Part 1! Exquisite Gyoza Made with...

Enjoy professional-quality food at home! Learn the traditional Kasahara family recipe for [Sawara...
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Enjoy professional-quality food at home! Learn the traditional Kasahara family recipe for [Sawara...

【春の新生活に】村田家直伝!具沢山弁当-前編-
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【春の新生活に】村田家直伝!具沢山弁当-前編-

[Double the deliciousness!] The ultimate duo: Braised pork and eggs!!
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[Double the deliciousness!] The ultimate duo: Braised pork and eggs!!

【VIVANT放送直前SP】堺雅人ガチ勢の大将!渾身の超大作!劇中の赤飯を本気で再現
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【VIVANT放送直前SP】堺雅人ガチ勢の大将!渾身の超大作!劇中の赤飯を本気で再現

Sommerinterview: „Kontrollverlust ist noch verharmlosend!“ – Patzelt Politik
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Sommerinterview: „Kontrollverlust ist noch verharmlosend!“ – Patzelt Politik

An unforgettable and moving taste! Chef Sato taught me how to make Nanbanzuke Oysters
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An unforgettable and moving taste! Chef Sato taught me how to make Nanbanzuke Oysters

[Even chefs Kasahara and Yoshioka are raving about it!] Yuichi Sato, a charismatic chef who has m...
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[Even chefs Kasahara and Yoshioka are raving about it!] Yuichi Sato, a charismatic chef who has m...

[Detailed and thorough explanation] Celebrating 700,000 subscribers! A tempura chef teaches you h...
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[Detailed and thorough explanation] Celebrating 700,000 subscribers! A tempura chef teaches you h...

とうもろこしの旨味を余さず使う、絶品炊き込みご飯の作り方【季旬 鈴なり・村田明彦】|#クラシル #シェフのレシピ帖
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とうもろこしの旨味を余さず使う、絶品炊き込みご飯の作り方【季旬 鈴なり・村田明彦】|#クラシル #シェフのレシピ帖

[Masterful Technique!] Chef Kasahara's Twice-Cooked Pork-Style Hamburg Steak - A dish that will b...
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[Masterful Technique!] Chef Kasahara's Twice-Cooked Pork-Style Hamburg Steak - A dish that will b...

Super easy! Kasahara-style [Salmon foil-baked] Just wrap and bake for an exquisite dish.
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Super easy! Kasahara-style [Salmon foil-baked] Just wrap and bake for an exquisite dish.

[ENG SUB] Japanese Vinegared Mackerel | Shime-Saba Recipe by Chef Murata From Kikunoi
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[ENG SUB] Japanese Vinegared Mackerel | Shime-Saba Recipe by Chef Murata From Kikunoi

[Easy yet luxurious appetizer!] Chef Masutani's roasted chicken & sashimi with ajillo sauce!
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[Easy yet luxurious appetizer!] Chef Masutani's roasted chicken & sashimi with ajillo sauce!