【出汁じゃない！昆布はこうして"食べる"！】シェフ新提案「そば仕立て」。釧路町の棹前（さおまえ）昆布【料理屋 真砂茶寮・入江延彦】｜#クラシル #シェフのレシピ帖

[PR] Kushiro Town, Hokkaido We look forward to your high ratings 👍 and comments 💬! 🙌 Introducing a soba noodle soup devised by Chef Irie! It uses plenty of "Saomae Kombu" (a type of kelp) and bean sprouts from Kushiro Town, Hokkaido. "Saomae Kombu" is a thin, soft type of kelp, so you can shorten the soaking and cooking time for quick preparation. The chicken breast and "Saomae Kombu" are a perfect match, filling your mouth with the aroma of the broth – an irresistible taste! It's easy to make with readily available ingredients, so please give it a try! ▼Order here👇 https://kushirocho.jp/vender/323.html ▼You'll love Kushiro Town even more! Join the "Kushiro Super Citizens" Circle! https://kushirocho.jp/ 0:00 Opening 0:34 "Authentic, Locally Sourced" Saomae Kombu 1:51 Cooking Starts 2:29 Fun Fact ① What is "Saomae Kombu"? 4:13 Cooking Point ① 4:59 Cooking Point ② 6:20 Fun Fact ② The Starting Point of Kombu Culture: "Kombu Road" 7:31 Finishing and Plating 9:23 Completion and Tasting 10:21 What Makes Saomae Kombu Different? 10:42 [Bonus] Want to Try "Kombu Chips"? 11:26 Ending [Ingredients] Serves 1 Bean sprouts: 100g Water (for bean sprouts): appropriate amount Pre-harvested kelp: 10g Water (for pre-harvested kelp): 400ml Green part of a leek: 10cm Skinless chicken breast: 50g Hot water (for blanching): appropriate amount Mixed dashi (bonito flakes and kelp): 400ml (A) Soy sauce: 2 teaspoons (A) Salt: 1/4 teaspoon *Toppings Sudachi (thinly sliced): 3 slices Threaded chili peppers: appropriate amount [Instructions] 1. Place bean sprouts and water in a bowl and soak for 5 minutes, then drain. Place the pre-harvested kelp in a tray and soak for 5 minutes in water, then remove the kelp (the dashi will be used later). 2. Slice the green part of the leek thinly. Slice the "Saomae Kombu" (pre-cut kelp) and chicken breast thinly. 3. Bring water to a boil in a pot and add the chicken breast from step 2. Cook quickly over high heat until the surface turns whitish, then drain. 4. In a separate pot, combine the mixed dashi and 300ml of the kelp broth from step 1. Heat over medium heat. Once boiling, add the "Saomae Kombu" from step 2 and the chicken from step 3, and cook until the chicken breast is cooked through. 5. Add the bean sprouts from step 1 and the green part of the leek from step 2, and cook over medium heat. Once the bean sprouts are cooked, add (A) to adjust the seasoning. 6. Remove from heat, transfer to a serving dish, and garnish with toppings. [Tips and Points] *In step 2, if you are concerned about the sliminess of the leek, soak it in water for about 5 minutes. • In step 3, quickly blanching the chicken breast in hot water removes any unpleasant odor. Adding a small amount of salt to the water further reduces the odor and helps retain the flavor during cooking. • Adjust the amount of salt and soy sauce to your liking. ~🍳Introducing Chef Nobuhiko Irie🍴~ 🧑‍🍳About Masago Saryo Restaurant👨‍🍳 https://www.masago.jp 🌈Please also check out Masago Saryo Restaurant's social media!🌈 ■Masago Saryo Restaurant Official Instagram   / masagosaryo   🎥Chef Irie's YouTube channel "Masago Saryo" is also recommended!🎥 Please check it out!✨    / @masago-   #PR #KushiroTownHokkaido #KushiroTown #KushiroCho #Kombu #SaomaeKombu #Soba