【よくわかるレシピ】里芋の土佐煮

 

英語表記

Boiled Tosa of taro

食材・調味料・下ごしらえ

食材

里芋 
かつお節 
  

調味料

調味料分量 割合
出汁130 cc13
薄口醤油5 cc0.5
濃口醤油5 cc0.5
砂糖5 g0.5
みりん101
   

下ごしらえ

里芋良く洗い、泥を落とす
皮を剥き、水にさらす
塩もみして、ぬめりを落とす
  

大さじ、小さじの重量一覧表(g)

 

作り方

当レシピについて5つのポイント


①里芋を下茹でする

  1. 里芋をボウルにいれ、塩もみする
  2. サッと水で流し、ぬめりを取る
  3. 鍋に米のとぎ汁と里芋を入れ、火にかける
  4. 沸騰したら、中火にして竹串がスッと通るまで茹でる
    (ふきこぼれないように)
  5. 火から下ろし、流水にさらす
  6. 里芋をよく洗い、ヌメリを取り除く

出汁を合わせ、里芋を入れる

  1. 鍋に調味料を入れ、里芋を入れる
  2. 火にかけ、沸騰直前に弱火にする
  3. 弱火で約5~10分程度煮る
    (焦げないように注意する)
  4. 火を止め、仕上げにかつお節を揉みながら入れる

ワンポイント

里芋の土佐煮について

里芋のヌメリを取るのがポイント。煮崩れる前に弱火にして、里芋が踊らないように。土佐煮はかつお節を使った煮物。最終的に出汁は少なくなる感じで仕上げるとよい。かつお節は揉んで細かくする。

★食材について

手がかゆくなる時は、手に酢を塗るとかゆくない。
里芋の代わりに筍や蒟蒻、牛蒡などを使っても良い。

【茹でてから皮を剥く方法】

  1. 里芋をよく洗う
  2. 鍋に里芋と水と塩を入れ沸騰させる
  3. 10分~15分程度茹でたら、ザルに上げる
  4. 熱いうちに皮を剥く
 

失敗の原因と解決法

失敗原因解決方法
硬い煮不足もう一度、火にかける
レンジを利用する
柔らかい煮すぎ水気を切り、二次利用する
そのまま食べる
味が薄い調味料不足何が足りないかを判断して、調味料を入れ、もう一度火にかける
味が濃い分量間違い
煮詰めすぎ
水を加え、味を調整する
濃すぎる場合は出汁を全部捨て味をつけなおす方が早い
焦げた火が強い
混ぜ不足
焦げてない部分を取り出し、別鍋で炊きなおす
甘い分量間違い水を足して醤油を入れる
少し煮詰める
 

Apple(林檎)りんご

Japanese page
Nutrient content per 100 g

Delicious season

Apple

* Display the yearly calendar with each number

Commentary on vegetables

  • There are thousands of apples in the world
  • In Japan, half of the varieties are “Fuji”, followed by “Tsugaru”, “Wang Lin”, “Jonagold”, etc.
  • Depending on the variety, the season is from autumn to winter.
  • High nutritional value such as vitamins, minerals and dietary fiber
  • Low calorie and has antioxidant and anti-aging effects
  • If it is too cold, the aroma and sweetness will stop.
  • Japanese apples are not waxed
  • Glossy is a “wax substance” that the apple itself has put out to prevent drying
  • Apples ripen the fruits in the same bag because they generate ethylene gas
  • Apple helps reduce potato germination
  • The part called dense is not sweet, but it is delicious with evidence that the apple itself is ripe

Good things to eat together

  • Constipation elimination = pineapple, Janese-honeywort, Chinese yam
  • Obesity prevention = konjac, wakame, enoki
  • Aging prevention = tomato, broccoli, Bok Choy

Preservation method

  • Store in a plastic bag in the vegetable room
  • Perishable when there is a temperature difference

recipe

  • Apple compote
  • Apple Pie
  • Grilled apple
  • Apple jam
 

Food composition table

Per 100g edible portion

Apple(raw)

Waste rate8%
Energy61㎉
moisture83.1g
Protein0.2g
Lipid0.3g
Carbohydrate16.2g
Sodium
Potassium120㎎
Calcium4㎎
Magnesium5㎎
Rin12㎎
iron0.1㎎
Zinc0.1㎎
Copper0.05㎎
Manganese0.04㎎
Lodine
Selenium
Chromium
Molybdenum1㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)22㎍
Vitamin D
Vitamin E(Tocopherol α)0.4㎎
Vitamin K2㎍
Vitamin B10.02㎎
Vitamin B20.01㎎
Niacin0.1㎎
Vitamin B60.04㎎
Vitamin B12
Folic acid3㎍
Pantothenic acid0.05㎎
Biotin0.7㎍
Vitamin C6㎎
Dietary fiber(aggregate amount)1.9g

Quoted from the Japanese food standard composition table 2015 edition

 

Persimmon(柿)かき

Japanese page
Nutrient content per 100 g

Delicious season

Persimmon

* Display the yearly calendar with each number

Commentary on vegetables

  • Vitamin C is about twice as much as citrus fruits
  • Carotene is equivalent to peppers
  • Synergistic effect of carotene and vitamin C prevents rough skin and colds
  • Astringency is sometimes returned by heating

Good things to eat together

  • Promotion of blood circulation = cucumber, spinach
  • Gastrointestinal strengthening = chinese cabbage
  • Aging prevention = tomato, potato
  • Prevention of obesity = wakame

Preservation method

  • Put the moistened paper on the leaf part, put it in the bag and save it in the refrigerator with the leaves part down.
  • It can be frozen whether it is circled, peeled, pureed or not

recipe

  • Vinegared
 

Food composition table

Per 100g edible portion

Persimmon(生)

Waste rate9%
Energy60㎉
moisture83.1g
Protein0.4g
Lipid0.2g
Carbohydrate15.9g
Sodium1㎎
Potassium170㎎
Calcium9㎎
Magnesium6㎎
Rin14㎎
iron0.2㎎
Zinc0.1㎎
Copper0.03㎎
Manganese0.5㎎
Lodine
Selenium
Chromium1㎍
Molybdenum1㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)160㎍
Vitamin D
Vitamin E(Tocopherol α)0.1㎎
Vitamin K
Vitamin B10.03㎎
Vitamin B20.02㎎
Niacin0.3㎎
Vitamin B60.06㎎
Vitamin B12
Folic acid18㎍
Pantothenic acid0.28㎎
Biotin2.0㎍
Vitamin C70㎎
Dietary fiber(aggregate amount)1.6g

Quoted from the Japanese food standard composition table 2015 edition

 

Guava(グアバ)

Japanese page
Nutrient content per 100 g

Delicious season

Guava

* Display the yearly calendar with each number

Commentary on vegetables

  • Place of origin is tropical America (subtropical region)
  • Production countries are Brazil, USA, New Zealand, India, Taiwan, etc.
  • Grown in Okinawa, Kagoshima, etc. in Japan
  • The Japanese name is “蕃 柘 榴” (Banjiro / Banzakuro / Bansekiryu)
  • There are red and white meat types
  • It has a good fragrance and is used for juices and sweets jelly
  • It is said that polyphenols contained in guava leaves are effective for diet and diabetes prevention.
  • When cut, there are many small seeds, and if you eat too much, you may get hungry

Preservation method

  • Wrapped in newspaper and store in refrigerator
  • Store at room temperature when ripening

recipe

  • Juice
  • Jam
  • Ice
 

Food composition table

Per 100g edible portion

Guava(raw)red flesh type

Waste rate30%
Energy38㎉
moisture88.9g
Protein0.6g
Lipid0.1g
Carbohydrate9.9g
Sodium3㎎
Potassium240㎎
Calcium8㎎
Magnesium8㎎
Rin16㎎
iron0.1㎎
Zinc0.1㎎
Copper0.06㎎
Manganese0.09㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)580㎍
Vitamin D
Vitamin E(Tocopherol α)0.3㎎
Vitamin K
Vitamin B10.03㎎
Vitamin B20.04㎎
Niacin0.8㎎
Vitamin B60.06㎎
Vitamin B12
Folic acid41㎍
Pantothenic acid0.32㎎
Biotin
Vitamin C220㎎
Dietary fiber(aggregate amount)5.1g

Quoted from the Japanese food standard composition table 2015 edition

 

Lime ライム

Japanese page
Nutrient content per 100 g

Delicious season

Lime

* Display the yearly calendar with each number

Commentary on vegetables

  • Citrus citrus fruit and its origin is the Himalayas
  • Similar to lemon but different
  • Tahitian lime and persian lime are smaller than lemon
  • Something as big as Sudachi is key lime, Mexican lime
  • Most of the products in circulation are imported and produced in Mexico
  • Imports are stable throughout the year so there is no season
  • There are many Ehime and Kagawa prefectures, and the season is from autumn to winter

How to choose

  • Choose dark green and smooth and glossy skin
  • What feels heavy when you hold it is good
  • Hard and non-elastic objects tend to have less juice

Preservation method

  • Put it in a plastic bag and store it in the refrigerator
    (Pay attention to dryness)
  • Wrap the cut Lime in a wrap and store in the refrigerator.
    (Use as soon as possible)
  • Only fruit juice can be frozen
  • Can be sliced ​​and frozen side by side so as not to overlap

recipe

  • Cocktails
  • mousse
  • Garnish
 

Food composition table

Per 100g edible portion

Lime(fresh)juice

Waste rate0%
Energy27㎉
moisture89.8g
Protein0.4g
Lipid0.1g
Carbohydrate9.3g
Sodium1㎎
Potassium160㎎
Calcium16㎎
Magnesium9㎎
Rin16㎎
iron0.2㎎
Zinc0.1㎎
Copper0.03㎎
Manganese0.01㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)0.2㎎
Vitamin K
Vitamin B10.03㎎
Vitamin B20.02㎎
Niacin0.1㎎
Vitamin B60.05㎎
Vitamin B12
Folic acid17㎍
Pantothenic acid0.16㎎
Biotin
Vitamin C33㎎
Dietary fiber(aggregate amount)0.2g

Quoted from the Japanese food standard composition table 2015 edition

 

Lemon(檸檬)レモン

Japanese page
Nutrient content per 100 g

Delicious season

Green lemon

lemon

* Display the yearly calendar with each number

Commentary on vegetables

  • Many imports are distributed throughout the year
  • Domestic products are harvested in blue around October (green lemon)
  • American and Chilean lemons account for 70%
  • Wax is used for imported products to prevent mold etc.
  • If you want to use leather, try to choose domestic products as much as possible
  • Abundant in citric acid, which has a fatigue recovery effect

Preservation method

  • Store in a plastic bag to avoid drying
  • When storing at room temperature, make it a week or so.
    (Beware of mold)
  • After cutting, wrap in wrap and store in refrigerator
  • Squeeze fruit juice and store frozen
  • After slicing, it can be sealed and stored frozen

recipe

  • dressing
  • Marinated
  • Vinegar
  • dessert
  • juice
  • Cocktails
  • Dry lemon
 

Food composition table

Per 100g edible portion

lemon(raw)whole

Waste rate3%
Energy54㎉
moisture85.3g
Protein0.9g
Lipid0.7g
Carbohydrate12.5g
Sodium4㎎
Potassium130㎎
Calcium67㎎
Magnesium11㎎
Rin15㎎
iron0.2㎎
Zinc0.1㎎
Copper0.08㎎
Manganese0.05㎎
Lodine
Selenium1㎍
Chromium
Molybdenum1㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)7㎍
Vitamin D
Vitamin E(Tocopherol α)1.6㎎
Vitamin K
Vitamin B10.07㎎
Vitamin B20.07㎎
Niacin0.2㎎
Vitamin B60.08㎎
Vitamin B12
Folic acid31㎍
Pantothenic acid0.39㎎
Biotin1.2㎍
Vitamin C100㎎
Dietary fiber(aggregate amount)4.9g

Quoted from the Japanese food standard composition table 2015 edition

 

 

Chinese quince(花梨)かりん

Japanese page
Nutrient content per 100 g

Delicious season

Chinese quince

* Display the yearly calendar with each number

Commentary on vegetables

  • It is said to be effective for throat inflammation such as cough and sputu
  • Contains vitamin C, citric acid, malic acid, etc., good for fatigue recovery
  • Raw sour and astringency are strong. Use it as jam or candied fruit Liquor
  • Choose a surface that has gloss and firmness on the surface, no scratches, and a strong fragrance.

Preservation method

  • Wrapped in newspaper and stored at room temperature
  • Ripen when green color remains (store in a cool place away from direct sunlight)
  • Use ripe (yellow) as soon as possible

recipe

  • Jam
  • pickled in syrup
  • Sake
  • Jelly
 

Food composition table

Per 100g edible portion

Chinese quince(生)

Waste rate30%
Energy68㎉
moisture80.7g
Protein0.4g
Lipid0.1g
Carbohydrate18.3g
Sodium2㎎
Potassium270㎎
Calcium12㎎
Magnesium12㎎
Rin17㎎
iron0.3㎎
Zinc0.2㎎
Copper0.09㎎
Manganese0.05㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)38㎍
Vitamin D
Vitamin E(Tocopherol α)0.6㎎
Vitamin K
Vitamin B10.01㎎
Vitamin B20.03㎎
Niacin0.3㎎
Vitamin B60.04㎎
Vitamin B12
Folic acid12㎍
Pantothenic acid0.31㎎
Biotin
Vitamin C25㎎
Dietary fiber(aggregate amount)8.9g

Quoted from the Japanese food standard composition table 2015 edition

 

Yuzu(柚子)ゆず

Japanese page
Nutrient content per 100 g

Delicious season

Yuzu flower

Blue yuzu

yellow yuzu

* Display the yearly calendar with each number

Commentary on vegetables

  • “Yuzu flowers” ​​are white flowers that are used for sashimi decorations.
  • There are various strains, such as thornless and seedless
  • Oni-Yuzu has a large and rugged shape with little fragrance. It is not so tasty, so it is used for “ornamental use”
  • Rich in vitamin C (4 times more skin than fruit juice)
  • Immature green Yuzu has less fruit juice and is mainly used for processed products
  • Ripe “yellow Yuzu” is widely used
  • The white part between the skin and the fruit is bitter

Preservation method

  • Wrap it in newspaper, place it in a plastic bag and store it in the refrigerator.
  • Vulnerable to drying
  • Can be frozen as is
  • Cut the skin to a convenient size, seal and freeze

recipe

  • Yuzu tea
  • Ponzu sauce
  • Yuzu miso
  • Yuzu pepper
  • Yuzu salt
  • dressing
 

Food composition table

Per 100g edible portion

Yuzu(fresh)juice

Waste rate0%
Energy21㎉
moisture92.0g
Protein0.5g
Lipid0.1g
Carbohydrate7.0g
Sodium1㎎
Potassium210㎎
Calcium20㎎
Magnesium11㎎
Rin11㎎
iron0.1㎎
Zinc0.1㎎
Copper0.02㎎
Manganese0.1㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)0.2㎎
Vitamin K
Vitamin B10.05㎎
Vitamin B20.02㎎
Niacin0.2㎎
Vitamin B60.02㎎
Vitamin B12
Folic acid11㎍
Pantothenic acid0.29㎎
Biotin
Vitamin C40㎎
Dietary fiber(aggregate amount)0.4g

Quoted from the Japanese food standard composition table 2015 edition

 

Kabosu(臭橙)かぼす

Japanese page
Nutrient content per 100 g

Delicious season

Kabosu

* Display the yearly calendar with each number

Commentary on vegetables

  • Kabosu is a special product of Oita Prefecture
  • It is harvested and shipped in green, and when ripe it turns yellow and the flavor changes slightly
  • Choose one that has a glossy skin and feels heavy.
  • Choose a skin with no dark spots or scratches on the skin
  • How to distinguish it from Sudachi
    (Sudachi is about 50g golf ball size, Kabosu about 150g tennis ball size)
  • About 97% of the whole country is Oita
  • Contains a lot of citric acid, effective in relieving fatigue

Preservation method

  • Put it in a plastic bag and store it in the refrigerator
    (Weak against drying)
  • Can be squeezed and frozen

recipe

  • Seasoning the dishes
  • sherbet
  • Source
  • jam
 

Food composition table

Per 100g edible portion

Kabosu(fresh)juice

Waste rate0%
Energy25㎉
moisture90.7g
Protein0.4g
Lipid0.1g
Carbohydrate8.5g
Sodium1㎎
Potassium140㎎
Calcium7㎎
Magnesium8㎎
Rin8㎎
iron0.1㎎
Zinc
Copper0.03㎎
Manganese0.04㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)0.1㎎
Vitamin K
Vitamin B10.02㎎
Vitamin B20.02㎎
Niacin0.1㎎
Vitamin B60.03㎎
Vitamin B12
Folic acid13㎍
Pantothenic acid0.15㎎
Biotin
Vitamin C42㎎
Dietary fiber(aggregate amount)0.1g

Quoted from the Japanese food standard composition table 2015 edition

 

Sudachi(酢橘)すだち

Japanese page
Nutrient content per 100 g

Delicious season

Outdoor cultivation

House cultivation

* Display the yearly calendar with each number

Commentary on vegetables

  • From November to February, it is sold refrigerated so you can enjoy it year-round
  • High metabolism due to high citric acid content
  • Potassium drains the body’s salt
  • Grated skin can be used for flavoring
  • Smaller and thinner skin than Yuzu or kabosu
  • When squeezing fruit juice, it becomes easier to squeeze it by slightly heating in a microwave oven

Preservation method

  • Put it in a plastic bag and store it in the refrigerator
  • For long-term storage, squeeze the juice into a small bottle and store in the refrigerator.
  • Can be cut, wrapped in wraps and stored frozen without exposure to air
 

Food composition table

Per 100g edible portion

Sudachi(fresh)juice

Waste rate0%
Energy20㎉
moisture92.5g
Protein0.5g
Lipid0.1g
Carbohydrate6.6g
Sodium1㎎
Potassium140㎎
Calcium16㎎
Magnesium15㎎
Rin11㎎
iron0.2㎎
Zinc0.2㎎
Copper0.03㎎
Manganese0.05㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)0.3㎎
Vitamin K
Vitamin B10.03㎎
Vitamin B20.02㎎
Niacin0.2㎎
Vitamin B60.08㎎
Vitamin B12
Folic acid13㎍
Pantothenic acid0.13㎎
Biotin
Vitamin C40㎎
Dietary fiber(aggregate amount)0.1g

Quoted from the Japanese food standard composition table 2015 edition