【漫画飯再現料理】究極のじゃがいもバター煮　美味しんぼアニメ飯再現料理レシピ

A re-creation of the butter-boiled potatoes that appeared in the 67th volume of the manga Oishinbo! Don't you want to try manga food? ? Videos are updated daily! Give it a try! Please subscribe to our channel⇒   / @mangamesi   [Ingredients] ・10 potatoes (May Queen) ・1.8 liters of water ・20g kelp ・20g bonito flakes ・1 teaspoon salt ・1 teaspoon sugar ・225g butter ・Appropriate amount of chervil [Recipe] ①Put water and kelp in a pot and leave for about half a day, then bring to a boil and simmer for about 10 minutes ②Turn off the heat and add the bonito flakes, then simmer again for about 4 minutes and strain the broth ③Put ②, salt, sugar, butter, and peeled potatoes in a pot. Add the ingredients and simmer on very low heat for 4 hours. ④ Place on a plate and top with chervil to finish. #Potatoes stewed in butter#Recipe#Aihyakusen#Cooking#Easy#Anime food#Manga food#Magazine#Morning#Comic#Anime food#Umihara Yuzan#Yamaoka Shiro#Oishinbo#Cooking school#Manga#Reproduced recipe#Arrangement#Ultimate#Supreme#Manga food reproduction#Reproduced cooking#Food terrorism#Manga restaurant#Oishinbo recipe ※Comments in the video are personal opinions only. [Quote] Book Oishinbo Volume 67 To all copyright holders (authors, publishers) All images in the main story are quoted in accordance with Article 32 of the Copyright Act. This channel creates videos with the theme of conveying the appeal of gourmet manga and the fun of gourmet manga cooking. We structure our videos so that they do not copy or adapt the original works, and we strive to operate our channel with gratitude and respect for the authors and those involved in publishing. However, if there are any shortcomings and you are a copyright holder who would like the video removed, we apologize for the inconvenience, but we would appreciate it if you could contact us at the email address below. If we receive a warning or a request for correction or removal from the copyright holder, we will respond promptly. Email address for various inquiries ↓ [email protected] We will continue to operate the channel with gratitude and respect for all those involved in production and publishing, so we appreciate your continued support.