[{"data":1,"prerenderedAt":323},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkajiyamahazuki\u002F10111":3,"sidebar":169,"main-footer:\u002Fcolumn\u002Fkajiyamahazuki\u002F10111:column:kajiyamahazuki::":231},{"id":4,"title":5,"body":6,"categories":152,"category":154,"columnist":153,"credit":155,"date":156,"description":55,"extension":157,"image":158,"items":155,"meta":159,"navigation":148,"path":160,"recommend":155,"relations":155,"seo":161,"showDate":162,"stem":163,"tags":164,"wpId":167,"writer":155,"__hash__":168},"posts\u002Fcolumn\u002Fkajiyamahazuki\u002F10111.md","第6回　筑前煮",{"type":7,"value":8,"toc":149},"minimark",[9,16,27,42,45,59,62,95,110,140],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23,24,26],"p",{},"すっかり秋ですね。いつの間にか日が暮れるのが早くなりました。",[21,22],"br",{},"\n「秋の日は釣瓶落とし」という言葉があります。",[21,25],{},"\n釣瓶とは井戸水をくみ上げるときに使う桶。釣瓶が井戸にすとんと落ちていくようにあっという間に日が暮れてしまう様を言います。",[17,28,29,30,32,33,35,36,38,39,41],{},"秋は根菜のおいしい季節。",[21,31],{},"\nお菓子のない家だったので、おやつは里芋かサツマイモの塩ゆででした。",[21,34],{},"\nいろんな種類の根菜をいただける筑前煮は肉じゃがと並んでよく食べていた煮物です。野菜が中心の食卓だったので、煮物の中にあるお肉は争奪戦だったのを思い出します。（笑）",[21,37],{},"\n煮物は二日目が好きで大家族だった我が家ではたくさん作って次の日も食べていました。",[21,40],{},"\n根菜は体を温めてくれる野菜です。寒くなる季節には上手にかしこくいただきましょう。",[17,43,44],{},"●筑前煮",[46,47,51],"figure",{"className":48},[49,50],"wp-image","text-center",[52,53],"img",{"src":54,"alt":55,"loading":56,"width":57,"height":58},"\u002Fimg\u002F2017\u002F10\u002Ff0bd019cf64e167f48fee59f8d10f08c.jpg","","lazy",620,420,[17,60,61],{},"＜材料＞　4～6人前",[17,63,64,65,67,68,70,71,73,74,76,77,79,80,82,83,85,86,88,89,91,92,94],{},"鶏もも肉　200g",[21,66],{},"\nにんじん　1本",[21,69],{},"\nれんこん　150g",[21,72],{},"\nごぼう　1\u002F4本",[21,75],{},"\n里いも(小)　8個",[21,78],{},"\n絹さや　10枚程度",[21,81],{},"\n乾燥しいたけ　約4個",[21,84],{},"\nこんにゃく　120g",[21,87],{},"\nだし汁　400ml",[21,90],{},"\nごま油　大さじ1",[21,93],{},"\nみりん　大さじ2",[17,96,97,98,100,101,103,104,106,107,109],{},"A",[21,99],{},"\n乾燥しいたけの戻し汁　100ml",[21,102],{},"\n砂糖　大さじ3",[21,105],{},"\n醤油　50ml",[21,108],{},"\n酒　大さじ2",[17,111,112,113,115,116,118,119,121,122,124,125,127,128,130,131,133,134,136,137,139],{},"＜作り方＞",[21,114],{},"\n1. 鶏もも肉は一口大に切る。にんじん、れんこんは皮をむいて乱切りにする。ごぼうは斜め切りにし、水につけておく。里いもは皮をむいてボウル等に入れて、塩小さじ2（分量外）で揉み込み流水で洗い流す。絹さやは筋をとる。",[21,117],{},"\nワンポイント：里いもを塩もみすることで、ぬめりが取れて味が染み込みやすくなる。",[21,120],{},"\n2. 乾燥しいたけは水で戻し、石付きをとって半分に切る。戻し汁は取っておく。こんにゃくはアク抜きをし、スプーンで食べやすい大きさにちぎる。",[21,123],{},"\nワンポイント：スプーンでちぎることで打表面積が大きくなり、味が染み込みやすくなる。",[21,126],{},"\n3. 鍋にごま油を入れ、中火で熱する。鶏肉を入れ、良い焼き色になったられんこんとごぼうを入れて炒める。",[21,129],{},"\n4. にんじん、里いもを加えて更に炒める。椎茸、こんにゃくを加えて更に炒める。",[21,132],{},"\nワンポイント：火が通りにくい具材から順に入れ、香りを出す。",[21,135],{},"\n5. だし汁、Aを加え、沸騰させる。落としぶたをし、20分煮る。",[21,138],{},"\n6. みりんを加えて照りを出し、絹さやを加えてなじませたら完成。",[10,141,144],{"className":142},[143],"video",[145,146],"iframe",{"src":147,"title":143,"allowFullScreen":148,"loading":56},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002FVfpIvuEN02k",true,{"title":55,"searchDepth":150,"depth":150,"links":151},2,[],[153,154],"kajiyamahazuki","column",null,"2017-10-26T13:00:22","md","\u002Fimg\u002F2017\u002F10\u002Fd0320f873db38ad9a702e709a2979584.jpg",{},"\u002Fcolumn\u002Fkajiyamahazuki\u002F10111",{"title":5,"description":55},false,"column\u002Fkajiyamahazuki\u002F10111",[165,166],"連載","梶山葉月",10111,"bv7YzLsM5sI08KnsGVtkXV-cAUVKwdXj3FggvBtzkaw",{"rankingPosts":170,"keywords":216},[171,181,189,200,208],{"path":172,"title":173,"description":55,"date":174,"category":175,"columnist":176,"tags":177,"image":180},"\u002Fgourmet\u002F53823","人気NO.1の道の駅「川場田園プラザ」が発信するプレミアムなヨーグルトとチーズ","2024-11-29T13:23:03","gourmet","pd",[178,179,165],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":182,"title":183,"description":55,"date":184,"category":175,"columnist":176,"tags":185,"image":188},"\u002Fgourmet\u002F40178","京都土産で大人気「阿闍梨餅（あじゃりもち）」で有名なお店、満月。その名をとった看板菓子「満月」にも注目！","2024-03-11T16:26:59",[165,186,187],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":190,"title":191,"description":55,"date":192,"category":175,"columnist":155,"tags":193,"image":199},"\u002Fgourmet\u002F17040","人気上昇中！ 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金目鯛の煮つけ」","2026-05-21T11:24:15",[239,240,165],"青森","社長インタビュー青森","\u002Fimg\u002F2026\u002F05\u002F34434530c570ac95928265cf2c06db17.jpg",{"path":243,"title":244,"description":55,"date":245,"category":175,"columnist":176,"tags":246,"image":249},"\u002Fgourmet\u002F70050","プルンと弾む本場の食感。創業270年の老舗が届ける山形名物「玉こん」","2026-05-14T10:14:27",[247,248,165],"山形","社長インタビュー山形","\u002Fimg\u002F2026\u002F05\u002F30e58b5098264be335576bb4ebc9e543.jpg",{"path":251,"title":252,"description":55,"date":253,"category":175,"columnist":176,"tags":254,"image":257},"\u002Fgourmet\u002F70034","奇跡の復活を遂げた大分の銘菓！バター香るビスケット生地に和風白餡と洋風ラムレーズン餡を合わせた和洋折衷の南蛮菓子「ざびえる」","2026-05-14T10:33:29",[255,256,165],"大分","社長インタビュー大分","\u002Fimg\u002F2026\u002F05\u002F8ec6a9c9f17f674d2b5aa83ddff080e1-1.jpg",{"path":259,"title":260,"description":55,"date":261,"category":175,"columnist":176,"tags":262,"image":265},"\u002Fgourmet\u002F69977","おいしく続ける。8種類のフレーバーを楽しめる「ソイプロテインお試しセット」とドライフルーツも入った「ミックスナッツ」","2026-05-12T09:04:52",[165,263,264],"広島","社長インタビュー広島","\u002Fimg\u002F2026\u002F05\u002F30b54593db31623e9eaaa3e9547c00e6.jpg",{"path":267,"title":268,"description":55,"date":269,"category":175,"columnist":176,"tags":270,"image":271},"\u002Fgourmet\u002F72796","まるでりんごを丸かじり！「青りんごジュース 王林種100％」と「紅りんごジュース ストレート 100％」","2026-09-16T10:30:00",[205,206,165],"\u002Fimg\u002F2026\u002F09\u002Ftitle-image-bivarejapan.jpg",{"path":273,"title":274,"description":55,"date":275,"category":175,"columnist":176,"tags":276,"image":278},"\u002Fgourmet\u002F70865","希少なジャージー牛乳と平飼い卵を贅沢に使った濃厚なコク「天草サブレプレミアムバターサンド」","2026-06-01T13:23:34",[195,277,165],"社長インタビュー熊本","\u002Fimg\u002F2026\u002F05\u002Fd4b5591ff19f6b6f04bdb08e66176ba7.jpg",{"path":280,"title":281,"description":55,"date":282,"category":283,"columnist":176,"tags":284,"image":287},"\u002Fetc\u002F72715","リビングに置くだけで和空間が実現！収納付き小上がり畳「タタミ座」","2026-09-08T10:00:00","etc",[165,285,286],"岡山","社長インタビュー岡山","\u002Fimg\u002F2026\u002F09\u002F348410e7932e097c4a62f9541e6970c5.jpg",{"path":289,"title":290,"description":55,"date":291,"category":175,"columnist":176,"tags":292,"image":294},"\u002Fgourmet\u002F68482","ダンデライオン・チョコレートで大評判！バターキャラメルのコクと岩塩が引き立て合う「ニブトフィーチョコレート」","2026-04-08T13:43:42",[165,194,293],"社長インタビュー東京","\u002Fimg\u002F2026\u002F03\u002FDandelion-Chocolate-Japan_top.jpg",[296,303,310,316],{"path":297,"title":298,"description":55,"date":299,"category":154,"columnist":153,"tags":300,"image":302},"\u002Fcolumn\u002Fkajiyamahazuki\u002F15389","第14回　旬の野菜を使ったおもてなしのメニュー②　モンテネグロ産『ナマケモノ・ワイン』に合う「山形のだしをかけた冷たい蕎麦」ほか","2018-07-23T13:00:06",[301,165,166],"福井","\u002Fimg\u002F2018\u002F07\u002F56b015d3d061799b5988084e515bf30e.jpg",{"path":304,"title":305,"description":55,"date":306,"category":154,"columnist":153,"tags":307,"image":309},"\u002Fcolumn\u002Fkajiyamahazuki\u002F15060","第13回　旬の野菜を使ったおもてなしのメニュー①　角濱ごまとうふ総本舗を使った「夏野菜とウニのごま豆腐」ほか","2018-06-28T13:00:42",[224,308,165,166],"和歌山","\u002Fimg\u002F2018\u002F06\u002F22df9d0d1a68e4b7a4883fa472b0e317.jpg",{"path":311,"title":312,"description":55,"date":313,"category":154,"columnist":153,"tags":314,"image":315},"\u002Fcolumn\u002Fkajiyamahazuki\u002F14333","第12回　春の代名詞、獲れたての筍でつくる「若竹煮」","2018-04-27T15:00:28",[165,166],"\u002Fimg\u002F2018\u002F04\u002Fbe728c62cd8ee01cbb76bfd563300a0c.jpg",{"path":317,"title":318,"description":55,"date":319,"category":154,"columnist":153,"tags":320,"image":321},"\u002Fcolumn\u002Fkajiyamahazuki\u002F13828","第11回　「新じゃがで作る肉じゃが」","2018-03-26T13:00:13",[165,166],"\u002Fimg\u002F2018\u002F03\u002F4da9fd0abc692c5fe32a22e26a067919.jpg",[],1790764826331]