[{"data":1,"prerenderedAt":362},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkajiyamahazuki\u002F11840":3,"sidebar":212,"main-footer:\u002Fcolumn\u002Fkajiyamahazuki\u002F11840:column:kajiyamahazuki::":274},{"id":4,"title":5,"body":6,"categories":195,"category":197,"columnist":196,"credit":198,"date":199,"description":121,"extension":200,"image":201,"items":198,"meta":202,"navigation":46,"path":203,"recommend":198,"relations":198,"seo":204,"showDate":205,"stem":206,"tags":207,"wpId":210,"writer":198,"__hash__":211},"posts\u002Fcolumn\u002Fkajiyamahazuki\u002F11840.md","第8回　伊達巻とかまぼこの飾り切り",{"type":7,"value":8,"toc":192},"minimark",[9,16,24,30,33,38,48,51,72,75,108,111,124,127,131,137,139,145,154,163,172,184,190],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23],"p",{},"いよいよ１２月ですね。",[21,22],"br",{},"\n年末に向けてあわただしくなってくる季節です。ついこの間おせちを作ったなぁと思ったら去年の出来事だったなんて・・・。",[17,25,26,27,29],{},"おせちのほとんどは手間がかかるもの。だからこそおいしいけれど作るのが大変と思ってしまうとなかなか手が出せない・・・。そんなときは比較的作り方が、簡単なものから１品作ってみましょう！",[21,28],{},"\nそして次の年は２品、その次は３品と、毎年増やしていくのも良いのではないでしょうか？",[17,31,32],{},"今回は簡単な伊達巻の作り方と、知っておくと華やかになるかまぼこの飾り切りです。",[34,35,37],"h4",{"id":36},"伊達巻","「伊達巻」",[10,39,42],{"className":40},[41],"video",[43,44],"iframe",{"src":45,"title":41,"allowFullScreen":46,"loading":47},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002FWGCFt_PiVAU",true,"lazy",[17,49,50],{},"【材料】（１本分）",[17,52,53,54,56,57,59,60,62,63,65,66,68,69,71],{},"溶き卵・・・５個分",[21,55],{},"\nはんぺん（１cm角に切る）・・・100g",[21,58],{},"\n砂糖・・・大さじ２",[21,61],{},"\nみりん・・・大さじ１",[21,64],{},"\nしょうゆ・・・小さじ１",[21,67],{},"\nはちみつ・・・大さじ１",[21,70],{},"\nサラダ油・・・小さじ２",[17,73,74],{},"【作り方】",[17,76,77,78,80,81,83,84,86,87,89,90,92,93,95,96,98,99,101,102,104,105,107],{},"１. ミキサー（またはフードプロセッサー）に材料を全て入れ、生地がよく混ざったら、漉し器やザルなどで漉しながらボウルに入れる。",[21,79],{},"\n※ミキサーで混ぜることでふんわりした焼き上がりになるので、混ぜたらすぐに焼きましょう。",[21,82],{},"\n※漉すことで生地がなめらかになり、口辺りがよくなります。",[21,85],{},"\n２. フライパンにサラダ油を入れてよく馴染ませ、充分に熱する。濡れた布巾の上で一旦冷まし、１の生地を全量入れてごく弱火にかけ、蓋をして15分程度焼く。",[21,88],{},"\n３. 15分経ったら、大きめのお皿などに生地をひっくり返して出し、フライパンに戻し入れ、もう片面を２分程度焼く。",[21,91],{},"\n４. ３を焼きめのついた面が下になるようにまな板の上に返し置く。左右2.5cm幅を包丁で落としたら、手前から奥にかけて横向きに２cm間隔で浅い切り込み（５mm程度）を入れる。",[21,94],{},"\n※生地の内側にあらかじめ切り込みを入れることで、巻きやすくなります。",[21,97],{},"\n５. ４で切った生地の端をそれぞれ２等分し、生地の中央より少し手前に棒状に並べて芯にする。鬼すだれの上に生地を乗せ、芯を抑えながら手前からしっかり巻いていく。",[21,100],{},"\n※生地が温かいうちに、手早く巻き終わりましょう。",[21,103],{},"\n６. 巻き終わったら、鬼すだれの３箇所を均等に輪ゴムで留め、皿の上に立てた状態で粗熱をとる。",[21,106],{},"\n8. 冷めたらゆっくり鬼すだれを外し、巻き終わりを下にしてラップで巻き、保存容器に入れ、冷蔵庫で保存する。",[17,109,110],{},"翌日以降は、味が馴染んでさらに美味しくなります。",[112,113,117],"figure",{"className":114},[115,116],"wp-image","text-center",[118,119],"img",{"src":120,"alt":121,"loading":47,"width":122,"height":123},"\u002Fimg\u002F2017\u002F12\u002Fbf74186551f6f079057516e04ecce7e4.jpg","",620,420,[125,126],"hr",{},[34,128,130],{"id":129},"かまぼこの飾り切り","「かまぼこの飾り切り」",[10,132,134],{"className":133},[41],[43,135],{"src":136,"title":41,"allowFullScreen":46,"loading":47},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002FaYMSL7xeGBw",[17,138,74],{},[17,140,141,142,144],{},"・松葉",[21,143],{},"\n1. かまぼこを厚さ8mm程度に切り、左右からの切り込みを上と下とにずらして入れ、ねじるように交差させる。",[17,146,147,148,150,151,153],{},"・結び",[21,149],{},"\n1. かまぼこを厚さ8mm程度に切り、左右からの切り込みを上と下にずらして入れ、中央にも切り込みを入れる。",[21,152],{},"\n2. 中央の切り込みに、切りこまれた上と下をそれぞれ表と裏からくぐらせてひっぱり、形を整える。",[17,155,156,157,159,160,162],{},"・手綱",[21,158],{},"\n1. かまぼこを厚さ1.3cm程度に切り、上の部分を端から2\u002F3の位置まで一定に薄く削ぐ。",[21,161],{},"\n2. 削いだ中央に切り込みを入れ、くぐらせる。",[17,164,165,166,168,169,171],{},"・市松",[21,167],{},"\n1. 紅白かまぼこをそれぞれ厚さ1cm程度に切る。",[21,170],{},"\n2. 重ねて中央で切り、片方の前後を交換する。",[17,173,174,175,177,178,180,181,183],{},"・松",[21,176],{},"\n1. かまぼこを厚さ１cm程度に切る。",[21,179],{},"\n2. 右側は横に３mm程の幅で１～1.5cm の切り込みを入る。左側は縦に同じ幅間隔で上から切り込みを入れる。",[21,182],{},"\n3. 端を中へと織り込んでいく。",[112,185,187],{"className":186},[115,116],[118,188],{"src":189,"alt":121,"loading":47,"width":122,"height":123},"\u002Fimg\u002F2017\u002F12\u002F8675d47682a029e91c0549842d02f90a.jpg",[125,191],{},{"title":121,"searchDepth":193,"depth":193,"links":194},2,[],[196,197],"kajiyamahazuki","column",null,"2017-12-22T13:00:59","md","\u002Fimg\u002F2017\u002F12\u002Fc1d721c942d94d6b6acc5415e3be7772.jpg",{},"\u002Fcolumn\u002Fkajiyamahazuki\u002F11840",{"title":5,"description":121},false,"column\u002Fkajiyamahazuki\u002F11840",[208,209],"連載","梶山葉月",11840,"L2C2cw8vyU0g-_mhqdA33ODar5FAgPmdvcGNfnGbKY0",{"rankingPosts":213,"keywords":259},[214,224,232,243,251],{"path":215,"title":216,"description":121,"date":217,"category":218,"columnist":219,"tags":220,"image":223},"\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",[221,222,208],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":225,"title":226,"description":121,"date":227,"category":218,"columnist":219,"tags":228,"image":231},"\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",[208,229,230],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":233,"title":234,"description":121,"date":235,"category":218,"columnist":198,"tags":236,"image":242},"\u002Fgourmet\u002F17040","人気上昇中！ １万円以下の“おひとりさま”おせち５選","2018-11-15T11:00:07",[237,229,238,239,240,241],"東京","熊本","兵庫","福岡","5選","\u002Fimg\u002F2018\u002F11\u002F9ebaa337a4741988b6cee180c711985e.jpg",{"path":244,"title":245,"description":121,"date":246,"category":218,"columnist":219,"tags":247,"image":250},"\u002Fgourmet\u002F25822","南大阪独自の食文化「油かす」がおいしさの秘密「かすうどん」","2022-07-29T13:52:04",[208,248,249],"大阪","社長インタビュー大阪","\u002Fimg\u002F2022\u002F06\u002FIMG_5640_top.jpg",{"path":252,"title":253,"description":121,"date":254,"category":218,"columnist":219,"tags":255,"image":258},"\u002Fgourmet\u002F50639","「リアルにうまい！」横浜で創業130年、出川哲朗さんの実家・蔦金商店の「元気のりのり」","2024-10-17T13:35:43",[208,256,257],"神奈川","社長インタビュー神奈川","\u002Fimg\u002F2024\u002F09\u002F517dbba91b69ffca5384aadad8cc5f58.jpg",[260,261,229,262,237,263,240,264,265,266,238,256,267,268,269,270,271,272,273,221],"ギフト","北海道","羽田美智子","パン","沖縄","スイーツ","高知","鹿児島","手土産","和菓子","チョコ","ご当地","愛媛","海鮮",{"relationPosts":275,"randomPosts":276,"latestPosts":334,"recommendPosts":361},[],[277,284,291,297,305,313,320,326],{"path":278,"title":279,"description":121,"date":280,"category":218,"columnist":219,"tags":281,"image":283},"\u002Fgourmet\u002F70482","ピーナッツとあられに秘伝のタレがからむ、カリッとした食感がたまらない！熊本の甘じょっぱい銘菓「肥後太鼓」","2026-05-21T14:19:55",[238,282,208],"熊本　社長インタビュー","\u002Fimg\u002F2026\u002F05\u002F8150f290823654887af582141800635e.jpg",{"path":285,"title":286,"description":121,"date":287,"category":218,"columnist":219,"tags":288,"image":290},"\u002Fgourmet\u002F71554","高知県北川村産ゆずの魅力を極限まで引き出した「ゆず茶」と青唐辛子がピリリと効いた「ゆずぽん酢」","2026-06-18T10:16:23",[266,289,208],"社長インタビュー高知","\u002Fimg\u002F2026\u002F06\u002F436f8b4b0791776f730edaf114662a58.jpg",{"path":292,"title":293,"description":121,"date":294,"category":218,"columnist":219,"tags":295,"image":296},"\u002Fgourmet\u002F70419","ソフトな食感とツナマヨのコク「いか天大王 ツナマヨ風味」と、甘辛いのしいかに紀州産梅が香る「恋するめ 梅味」","2026-05-21T13:36:49",[248,249,208],"\u002Fimg\u002F2026\u002F05\u002Fc0d40987f6da79a7da02b48cabd1f589.jpg",{"path":298,"title":299,"description":121,"date":300,"category":301,"columnist":219,"tags":302,"image":304},"\u002Fetc\u002F70749","愛犬の健康を守る手作りドッグフード。レバーコーティング「桜姫鶏&玄米・金時芋」と低脂肪「アンデスポークヒレ肉・マダラ＆ベジタブル・フルーツ」","2026-05-28T11:26:40","etc",[237,303,208],"社長インタビュー東京","\u002Fimg\u002F2026\u002F05\u002Fdd1874a9715e447767409fd4c1dbf496.jpg",{"path":306,"title":307,"description":121,"date":308,"category":218,"columnist":219,"tags":309,"image":312},"\u002Fgourmet\u002F69454","広島・三次（みよし）の霧が育む黒ぶどうの芳醇な白ワイン「TOMOÉピノ・ノワール白夜」と「TOMOÉマスカット・ベーリーA 木津田ヴィンヤード」","2026-05-11T13:18:24",[310,311,208],"広島","社長インタビュー広島","\u002Fimg\u002F2026\u002F04\u002F9d279f09a5a695754a2ef8d94855bafc.jpg",{"path":314,"title":315,"description":121,"date":316,"category":218,"columnist":219,"tags":317,"image":319},"\u002Fgourmet\u002F69177","職人の手包み！溢れるコーンの北海道パン「こぼれとうきびパンバターコーン」と驚きのボリューム「北海道なまらでっかいシュー」","2026-04-30T10:36:04",[208,261,318],"社長インタビュー北海道","\u002Fimg\u002F2026\u002F04\u002F20c706a5a16882035fa30608674959ab-3.jpg",{"path":321,"title":322,"description":121,"date":323,"category":218,"columnist":219,"tags":324,"image":325},"\u002Fgourmet\u002F68721","ザクザク・パリパリ食感が楽しい、北海道産の素材が主役の「ザクザク十勝産枝豆ミックス」と「パリパリ昆布と帆立」","2026-04-16T11:16:42",[261,318,208],"\u002Fimg\u002F2026\u002F04\u002Fdc95669aac87806c80eba26e3a1c3ee7.jpg",{"path":327,"title":328,"description":121,"date":329,"category":218,"columnist":219,"tags":330,"image":333},"\u002Fgourmet\u002F71194","信州産の野菜がぎゅっ！もっちり皮の10種を楽しむ「縄文おやきプレミアムギフトセット」","2026-06-05T10:01:18",[208,331,332],"長野","社長インタビュー長野","\u002Fimg\u002F2026\u002F06\u002Fc75823448c146ec1a49d35fc97ee35e1.jpg",[335,342,349,355],{"path":336,"title":337,"description":121,"date":338,"category":197,"columnist":196,"tags":339,"image":341},"\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",[340,208,209],"福井","\u002Fimg\u002F2018\u002F07\u002F56b015d3d061799b5988084e515bf30e.jpg",{"path":343,"title":344,"description":121,"date":345,"category":197,"columnist":196,"tags":346,"image":348},"\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",[267,347,208,209],"和歌山","\u002Fimg\u002F2018\u002F06\u002F22df9d0d1a68e4b7a4883fa472b0e317.jpg",{"path":350,"title":351,"description":121,"date":352,"category":197,"columnist":196,"tags":353,"image":354},"\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",[208,209],"\u002Fimg\u002F2018\u002F04\u002Fbe728c62cd8ee01cbb76bfd563300a0c.jpg",{"path":356,"title":357,"description":121,"date":358,"category":197,"columnist":196,"tags":359,"image":360},"\u002Fcolumn\u002Fkajiyamahazuki\u002F13828","第11回　「新じゃがで作る肉じゃが」","2018-03-26T13:00:13",[208,209],"\u002Fimg\u002F2018\u002F03\u002F4da9fd0abc692c5fe32a22e26a067919.jpg",[],1790764826093]