I make this Nishime every year and it is on my cookbook, too 💖
You can NOW get FREE kindle version. Copies are no longer available...
https://createeathappy.blogspot.com/2016/04/my-cookbook-available-worldwide-on.html
Sometimes amazon offers my cookbook for FREE ;) Don't miss this chance!!!

MÓN KHO CHAY THỰC DƯỠNG
Nghe bảo "Nhất nướng, nhì chiên, tam xào, tứ luộc" nhưng mùa này có lẽ hợp lý hơn cả là các món Kho. Cảm giác ấm áp mà lại nước nước vừa đủ rất chi là thỏa mãn. Món trong hình là nishime hay rau củ kho ít nước xếp lớp. Cách làm chi tiết xin google "nishime bepthucduong" ra tuốt.

Rau củ được sắp xếp và hầm bằng phương pháp này tạo ra năng lượng bình tĩnh và cân bằng. Nishime rất bổ dưỡng, làm mạnh và giữ ấm cơ thể vào những ngày lạnh giá. Với nguyên liệu từ các loại củ, nishime đặc biệt tốt cho dạ dày, tỳ vị và các cơ quan nội tạng phía dưới thắt lưng.

Vì Nishime được nấu với rất ít nước, rau củ vẫn giữ được hương vị đặc trưng và giá trị dinh dưỡng của chúng.

Nồi đất kiểu Hàn này mới tậu từ Trại Cá dùng Kho khá ổn. Giữ nhiệt lâu hơn nồi thép Fissler và mấy nồi đất phổ thông khác. Nắp kín chỉn chu chứ ko sida như mấy nồi đất VN ngoài chợ. Còn nồi gốm Minh Long hơi mỏng, đã nứt vì lỡ để lửa hơi lớn. Nói chung xài nồi đất phải niệm 1 chữ khoan thai trong đầu ạ 😅

The cooking technique of taking time to simmer the contents so as to leave no broth left is called 'nishimeru,' and dishes so cooked are collectively called 'nishime.

今年の煮しめはこどもに合わせて
食材を合わせて作って
全体的に薄味に仕上げています。
何度か煮直すつもりなので
ここからまた味に変化が生まれ
これもまたおいしいのです。

カリウム制限で昆布は使わず。

料理研究家　指宿さゆり

ーーーーーーーーーーーー
#料理研究家指宿さゆり
#レシピ制作専門スタジオ
#レシピ制作
#食べログ
#食べロガー
#料理好きな人と繋がりたい
#明けましておめでとうございます #料理写真
#レシピ撮影
#グルメスタグラム
#インスタ映え
#インスタフード
#フォトジェニック
#写真好きな人と繋がりたい
#神戸グルメ
#神戸料理教室
#2020
#料理撮影　
#料理スタグラム #年明けレシピ #正月
#料理部
#写真撮ってる人と繋がりたい #レシピ撮影
#happynewyear
@photobusuki
#foodstagram
#新年の挨拶
#美味しいもの好きな人と繋がりたい
#foodies
@photobusuki #japanesecuisine #おせち

〇2021/05〇晴〇
経由; JR東日本羽越本線
種別; 普通
運行/収録; 酒田ー秋田
車種; 701系
Via; JR East Japan Uetsu Line
Type; Local
Running/Recording; Sakata～Akita
Model; 701 Series

JR東日本 JR East Japan
https://www.jreast.co.jp/

《停車駅; 着-発 Station; Arr.-Dep.》
本楯 Mototate; 6:04-6:44
南鳥海 Minami-Chōkai; 9:28-9:57
遊佐 Yuza; 12:58-13:38
吹浦 Fukura; 19:02-20:00
小砂川 Kosagawa; 27:56-28:33
上浜 Kamihama; 32:18-33:04
象潟 Kisakata; 37:53-38:53
金浦 Konoura; 43:41-44:49
仁賀保 Nikaho; 49:42-51:06
西目 Nishime; 57:58-58:41
羽後本荘 Ugo-Honjō; 1:03:20-1:04:26
羽後岩谷 Ugo-Iwaya; 1:09:57-1:10:34
折渡 Oriwatari; 1:16:58-1:20:38
羽後亀田 Ugo-Kameda; 1:25:51-1:26:40
岩城みなと Iwaki-Minato; 1:28:41-1:29:11
道川 Michikawa; 1:28:41-1:29:11
下浜 Shimohama; 1:34:25-1:34:51
新屋 Araya; 1:41:03-1:41:46
羽後牛島 Ugo-Ushijima; 1:44:55-1:45:34

《乗換案内 Transfer》
▼羽後本荘 Ugo-Honjō
◎由利高原鉄道 Yuri Kogen Railway
https://youtu.be/UsFLYQH7I70
▼秋田 Akita
〇秋田新幹線 Akita Shinkansen

〇奥羽本線 Ōu Line
青森方面 For Aomori
https://youtu.be/ln4YVDDuJaY
男鹿方面 For Oga
https://youtu.be/QlJicBcOIBg
新庄方面 For Shinjō

#Yamagata
#Akita

Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in Jyubako (重箱: three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve Sunomono (pickled dishes) and Yakimono (grilled dishes). And in the third tier, we serve Nimono (simmered dish) called Nishime (simmered Japanese vegetables).

I prefer to cook a lot of Savory dishes and buy small portion of sweet dishes. Nowadays, stores are open 365 days and you can get food during the holiday season so there is no reason to cook a lot of sweet dishes and save till the holiday is over 😅👍

Japanese New Year Food (Osechi-Ryōri) recipes are HERE:
https://www.youtube.com/playlist?list=PL4FA3DDE33084E166

Music by
SHWフリー音楽素材
http://shw.in/sozai/

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
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https://plus.google.com/+ochikeron
http://twitter.com/ochikeron

♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1

◆レシピはコチラ
https://oceans-nadia.com/user/11937/recipe/144911
レシピ（文章）では伝わりづらいポイント、テレビでは伝えきれない細かいアドバイス、盛り付けなど、実際に料理教室に通っているかのようにわかりやすくお伝えするWEB版料理教室。
（分量、調理手順などはレシピページをご覧ください。）


◆高橋 善郎 Official Web Site
http://yoshiro-takahashi.com/

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http://ameblo.jp/my-recipe365/

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◆書籍（著書・監修本）
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https://goo.gl/JEvtN8

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◆お仕事のご依頼・お問い合わせ
下記にお願い致します。（株）OCEAN'S（オーシャンズ）担当者より御返信致します。
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◆過去の動画
◯#1〜#9
豚肉の照焼き【＃1】│失敗しない照焼きの作り方とは？
https://www.youtube.com/watch?v=9BdQAOna4S8

チキン南蛮 香味だれ【＃2】│サクサクふわふわに揚げる方法
https://www.youtube.com/watch?v=xprzNviq_Mo

グリルチキン【＃3】│おもてなし料理を作るコツ
https://www.youtube.com/watch?v=F7WXuqJ-eC0

簡単ごちそうローストビーフ【＃4】│超簡単で失敗しない作り方
https://www.youtube.com/watch?v=lUM3O83HSPM

親子丼【#5】│10秒でふわふわとろとろに作る方法とは？
https://www.youtube.com/watch?v=MQICbzD0GVA

羽根つき餃子【#6】│餃子の包み方とパリパリに仕上げる方法
https://www.youtube.com/watch?v=BxJUtfXb92o

パクチーとサバ缶のディップ【#7】│5分で作れるごちそうおつまみ
https://www.youtube.com/watch?v=JoDUuav6iuE

アボカドとサーモンの焼チーズカレー【#8】│アボカドのむき方とオシャレに仕上げるコツ
https://www.youtube.com/watch?v=vf8Wj36_nfE

豚の角煮と煮玉子【#9】│ お肉をやわらかく仕上げる方法
https://www.youtube.com/watch?v=DuPWIcTe3AI

◯#10〜#19
海老のつや煮【#10】│ 背わたの取り方とおいしく煮るコツ
https://www.youtube.com/watch?v=CfcPI8gpVrY

サワラの西京焼き【#11】│ 焼魚をおいしく仕上げるテクニック
https://www.youtube.com/watch?v=IqzhzRE3skw

サーモンのサラダボウル【#12】│ 簡単オシャレに盛り付けるには？
https://www.youtube.com/watch?v=HlxNqIyCY-0

カフェ風フレンチトースト【#13】│ 10分で絶品！超簡単に作れる方法
https://www.youtube.com/watch?v=-a9hsrmAfsk

鶏ハム【#14】│ 放っておくだけ！3つの材料でしっとり作るレシピ
https://www.youtube.com/watch?v=EVChZhrYYCk

豆腐と鶏肉の塩鍋【#15】│ 鶏むね肉をつるんとした食感に仕上げるには？
https://www.youtube.com/watch?v=EVChZhrYYCk

正しい調味料の計り方【#16】│ 今さら聞けない料理上手になるための基本！
https://www.youtube.com/watch?v=zi9IJnL4sPY

刺身の盛り付け方【#17】│ 100均の器にスーパーの刺身を豪華に盛る
https://www.youtube.com/watch?v=GvYNUfBycYg

一番わかりやすい！アジの三枚おろし①【#18】│初心者でも簡単におろせる方法
https://www.youtube.com/watch?v=k6Q0XP3WE3w

一番わかりやすい！アジの三枚おろし②【#19】│柵にする方法・皮をむく方法
https://www.youtube.com/watch?v=EGEibG6M2OQ

◯#20〜#29
一番わかりやすい！アジの三枚おろし③【#20】│刺身の切り方・盛り付け方
https://www.youtube.com/watch?v=feXAuIa1w_A

オレンジチョコマフィン【#21】│バレンタインで男性がもらって嬉しいチョコベスト3
https://www.youtube.com/watch?v=PrY-vWKtg6E

ゆずブラウニー【#22】│男性が喜ぶ絶品バレンタインチョコ
https://www.youtube.com/watch?v=yr84UFNVs1g

アボカドときのこの作りおきサラダ【#23】│簡単！オシャレ！作り置きサラダ
https://www.youtube.com/watch?v=QYPmb85Et-M

基本の牛丼【#24】│ 絶品牛丼に仕上げるウラ技
https://www.youtube.com/watch?v=Jfrk9bMU6z8

基本のハンバーグ【#25】│簡単極旨！肉汁たっぷりハンバーグ
https://www.youtube.com/watch?v=r9khGjPbbXs