老舗洋食店の「黒毛和牛ミンチとベシャメルのクリームコロッケ」｜いわむら Chez Deuxieme｜【料理王国】【洋食】【大阪グルメ】【梅田グルメ】

Chef Takami, who runs a Western restaurant in the underground mall of Osaka Station Second Building, introduced us to his restaurant's most popular dish, the meat cream croquette! This cream croquette has been created as a home recipe so that it can be made at home. Be sure to try and recreate the crispy outside and soft inside! A cooking channel run by Cooking Kingdom where you can learn the knowledge and tips to make delicious food from professional chefs. ★Chapters 0:00 Opening 1:08 Introduction of ingredient amounts 1:58 Making the béchamel sauce 2:55 Making the ingredients 8:12 Coating with flour and frying in oil 11:20 Finished plating 13:07 Store information ■Amounts ☆Japanese black beef mince and béchamel cream croquettes (50g x 2 pieces) [Ingredients for 6 people, 12 pieces] ・Japanese black beef mince 100g ・Chabi pork mince 100g ・Half an onion (minced) ・40g butter ・2 teaspoons beef consommé ・Less than 1 tablespoon sugar ・0.5 teaspoon black pepper ・45g plain flour ・360cc milk ・Powdered gelatin 10g For the coating Cake flour, egg, breadcrumbs as needed Salad oil 1. Melt butter in a pan and fry chopped onion, then add two types of minced meat and fry. 2. Season with beef consommé, sugar, and black pepper. Once the minced meat is cooked, add the cake flour and mix well over low heat to avoid lumps. 3. Add powdered gelatin rehydrated in milk and heat to keep warm. Add cold water to powdered gelatin to gel and rehydrate in a hot water bath (when it is clear). 4. Gradually add warm milk to 2 and mix. 5. Once all the milk is added and mixed, pour into a tray and chill in the refrigerator. (Plasto Chiller) 6. Once solidified, roll into 50g balls, shape, dip in flour, egg, and breadcrumbs, and fry in 180℃ oil for 3-4 minutes. 7. Place the salad on a plate, place the croquette on top, and add the demi-glace sauce and tartar sauce. ■Recommended videos for those who watched this video ★Recommended videos on the channel "Tulip Chicken Nanban" | Taimeken    • プロから教わる洋食料理をご家庭で！「チューリップ チキン南蛮」｜たいめいけん ｜【ク...   Nostalgic fried chicken with a Showa-era recipe | Taimeken    • 昭和のレシピで懐かしの唐揚げ｜たいめいけん三代目 茂出木シェフ｜【からあげ】【洋食】   Continuously evolving hamburger steak at a Western restaurant | Restaurant Omiya    • 進化し続ける洋食店のハンバーグ｜レストラン大宮｜タネ作りの際の注意点など美味しくつく...   ◇Iwamura Chez Deuxieme https://iwamurachezdeuxieme.foodre.jp/ 1-2-2 Umeda, Kita-ku, Osaka, Osaka Prefecture Osaka Ekimae Dai 2 Building B2F ・8 minutes walk from Osaka Station and Umeda Station ・1 minute walk from Kitashinchi Station ↓Google Map↓ https://maps.app.goo.gl/WY4VqsLmLyama... Lunch 11:30-14:00 (L.O. 13:30) Dinner 17:30-21:00 (L.O. 20:00) ◇Cuisine Kingdom website https://cuisine-kingdom.com/ ◇Cuisine Kingdom Cooking Studio FOOVER (Cooking studio directly managed by Cuisine Kingdom in Umeda, Osaka) 　https://foover.jp/ ◇Click here to apply for a "Cuisine Kingdom Annual Subscription" (¥6,800 per year) https://ckingdom.base.shop/items/7307... ★Please contact us here for job or interview requests. [email protected] ■Instagram Cuisine Kingdom   / cuisinekingdom   Cuisine Kingdom Cooking Studio FOOVER   / gourmetstudio.foover   ■Facebook Cuisine Kingdom   / cuisinekingdom   Cuisine Kingdom Cooking Studio FOOVER   / fooverofficial   #UmedaLunch #OsakaGourmet #Croquette