[{"data":1,"prerenderedAt":311},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkajiyamahazuki\u002F12562":3,"sidebar":157,"main-footer:\u002Fcolumn\u002Fkajiyamahazuki\u002F12562:column:kajiyamahazuki::":219},{"id":4,"title":5,"body":6,"categories":140,"category":142,"columnist":141,"credit":143,"date":144,"description":131,"extension":145,"image":146,"items":143,"meta":147,"navigation":53,"path":148,"recommend":143,"relations":143,"seo":149,"showDate":150,"stem":151,"tags":152,"wpId":155,"writer":143,"__hash__":156},"posts\u002Fcolumn\u002Fkajiyamahazuki\u002F12562.md","第9回　牛すじの煮込み",{"type":7,"value":8,"toc":137},"minimark",[9,16,45,55,76,79,94,97,118,121,134],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23,24,26,27,29,30,32,33,35,36,38,39,41,42,44],"p",{},"1月になり底冷えするような寒さになってきました。",[21,22],"br",{},"\n寒くなってくるとおばあちゃんが良く作ってくれたのが「煮込み料理」。なかでもすじやもつを入れた「もつ煮」をよく作ってくれました。",[21,25],{},"\n親戚のおばちゃんがお肉屋さんでパートをしていたので、いい牛すじやもつが手に入ったときだけ食卓に登場します。",[21,28],{},"\n子どものころから酒のつまみの様な食べ物が大好きだった私はこの煮込みも大好物。",[21,31],{},"\nおばあちゃんのもつ煮込は、大根ニンジンやごぼうなど根菜をたくさん入れた野菜の甘みが入ったもの。",[21,34],{},"\n汁ごとたっぷりとごはんにかけてたべると、野菜がいっぱいとれて栄養満点でした。",[21,37],{},"\nそんなことを思い出しながら作った煮込み料理。今回はすじを使った「牛すじの煮込み」を作りました。",[21,40],{},"\nポイントはしっかりと茹でこぼしをして臭みを抜くことです。",[21,43],{},"\nそれさえできればあとは煮込むだけ。冬の寒い季節にぴったりの料理です。",[10,46,49],{"className":47},[48],"video",[50,51],"iframe",{"src":52,"title":48,"allowFullScreen":53,"loading":54},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002FtDxFs6U74NY",true,"lazy",[17,56,57,58,60,61,63,64,66,67,69,70,72,73,75],{},"【材料】（4～6人分）",[21,59],{},"\n牛すじ・・・700ｇ",[21,62],{},"\n大根・・・1\u002F3本",[21,65],{},"\nしょうがスライス・・・３~４枚",[21,68],{},"\n味噌・・・大さじ２",[21,71],{},"\n青ねぎ・・・適宜",[21,74],{},"\n一味・・・適宜",[17,77,78],{},"水・・・1200ｍｌ",[17,80,81,82,84,85,87,88,90,91,93],{},"A",[21,83],{},"\nしょうゆ・・・60ｍｌ",[21,86],{},"\n酒・・・100ｍｌ",[21,89],{},"\nみりん・・・100ｍｌ",[21,92],{},"\n砂糖・・・40ｇ",[17,95,96],{},"【作り方】",[17,98,99,100,102,103,105,106,108,109,111,112,114,115,117],{},"① 鍋に牛すじとひたひたになる程度の水（分量外）を入れ沸騰させる。",[21,101],{},"\n② 沸騰したらお湯を流し流水で牛すじを丁寧に洗う。",[21,104],{},"\n③ ①、②を2度ほど繰りかえす。",[21,107],{},"\n④ 鍋に皮をむいて厚さ2cmのいちょう切りにした大根を入れ米のとぎ汁（もしくは米大さじ１と水　※いずれも分量外）をひたひたになるくらいまで入れ、竹串が固く通るくらいまで下茹でする。",[21,110],{},"\n⑤ 鍋に③の牛すじ、④の大根、水、Aを入れ、沸騰したら弱めの中火で40分ほど煮込む。",[21,113],{},"\n⑥ 蒸発して減った分の水をたし味噌を加え30分ほどさらに煮込む。",[21,116],{},"\n⑦ お好みで青ネギ、一味を散らす。",[17,119,120],{},"ポイント：火加減によって蒸発する水分が変わってきますので、足りなくなったら水を足してください。",[122,123,127],"figure",{"className":124},[125,126],"wp-image","text-center",[128,129],"img",{"src":130,"alt":131,"loading":54,"width":132,"height":133},"\u002Fimg\u002F2018\u002F01\u002Fd448ddca88b0c2c374761dd36604b4b8.jpg","",620,420,[135,136],"hr",{},{"title":131,"searchDepth":138,"depth":138,"links":139},2,[],[141,142],"kajiyamahazuki","column",null,"2018-01-25T13:00:19","md","\u002Fimg\u002F2018\u002F01\u002Fe3ecd12b5325f1c7070cc5076719b7a8.jpg",{},"\u002Fcolumn\u002Fkajiyamahazuki\u002F12562",{"title":5,"description":131},false,"column\u002Fkajiyamahazuki\u002F12562",[153,154],"連載","梶山葉月",12562,"nyhXPJ3mIrjHBUxGp0wFPknQzqLNQEfm0ME8NxQq7UQ",{"rankingPosts":158,"keywords":204},[159,169,177,188,196],{"path":160,"title":161,"description":131,"date":162,"category":163,"columnist":164,"tags":165,"image":168},"\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",[166,167,153],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":170,"title":171,"description":131,"date":172,"category":163,"columnist":164,"tags":173,"image":176},"\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",[153,174,175],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":178,"title":179,"description":131,"date":180,"category":163,"columnist":143,"tags":181,"image":187},"\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",[182,174,183,184,185,186],"東京","熊本","兵庫","福岡","5選","\u002Fimg\u002F2018\u002F11\u002F9ebaa337a4741988b6cee180c711985e.jpg",{"path":189,"title":190,"description":131,"date":191,"category":163,"columnist":164,"tags":192,"image":195},"\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",[153,193,194],"大阪","社長インタビュー大阪","\u002Fimg\u002F2022\u002F06\u002FIMG_5640_top.jpg",{"path":197,"title":198,"description":131,"date":199,"category":163,"columnist":164,"tags":200,"image":203},"\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",[153,201,202],"神奈川","社長インタビュー神奈川","\u002Fimg\u002F2024\u002F09\u002F517dbba91b69ffca5384aadad8cc5f58.jpg",[205,206,174,207,182,208,185,209,210,211,183,201,212,213,214,215,216,217,218,166],"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":220,"randomPosts":221,"latestPosts":283,"recommendPosts":310},[],[222,230,238,246,254,260,267,275],{"path":223,"title":224,"description":131,"date":225,"category":163,"columnist":164,"tags":226,"image":229},"\u002Fgourmet\u002F69001","静岡のお茶屋ならではのバームクーヘン。最高級の抹茶入り「富士の初雪」とおつまみにもなる出汁入り「ぶしばあむ」","2026-04-23T10:16:01",[153,227,228],"静岡","社長インタビュー静岡","\u002Fimg\u002F2026\u002F04\u002Fc2795f4a51ddcbb088355e0b3454b22b.jpg",{"path":231,"title":232,"description":131,"date":233,"category":234,"columnist":164,"tags":235,"image":237},"\u002Fetc\u002F71987","大切な家族の肌を優しく守る。すっきり「無添加 泡のハンドソープ」としっとり極上泡の洗顔せっけん「MIYOSHI PRIMAL SOAP FACE」","2026-06-24T13:25:22","etc",[182,236,153],"社長インタビュー東京","\u002Fimg\u002F2026\u002F06\u002Ftitle-image-miyoshisekken.jpg",{"path":239,"title":240,"description":131,"date":241,"category":163,"columnist":164,"tags":242,"image":245},"\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",[153,243,244],"長野","社長インタビュー長野","\u002Fimg\u002F2026\u002F06\u002Fc75823448c146ec1a49d35fc97ee35e1.jpg",{"path":247,"title":248,"description":131,"date":249,"category":163,"columnist":164,"tags":250,"image":253},"\u002Fgourmet\u002F70167","罪悪感ゼロのおいしい一杯！自社農場の有機小麦と木桶醸造の醤油・味噌でつくる「有機らうめん」とお豆腐が主役の「とうふのマヨ」","2026-05-14T10:22:50",[153,251,252],"埼玉","社長インタビュー埼玉","\u002Fimg\u002F2026\u002F05\u002Fb8eb2991958478e02e2969a2a5026442.jpg",{"path":255,"title":256,"description":131,"date":257,"category":163,"columnist":164,"tags":258,"image":259},"\u002Fgourmet\u002F71049","とろりとした極上の甘みが広がる深蒸し煎茶「特選 利休の詩」と、和三盆で抹茶の香りを引き出した「ミルクでつくる抹茶ラテ」","2026-06-04T09:46:37",[193,194,153],"\u002Fimg\u002F2026\u002F05\u002Fa96d36ec296057b810736b651596c2c4.jpg",{"path":261,"title":262,"description":131,"date":263,"category":163,"columnist":164,"tags":264,"image":266},"\u002Fgourmet\u002F70432","炊き立てご飯にのせるだけで極上の海鮮丼に！北海道の海鮮漬けセット「海の恵」","2026-05-21T13:42:36",[206,265,153],"社長インタビュー北海道","\u002Fimg\u002F2026\u002F05\u002F6e5a33a54d002035c4dfde1c0d230d9b.jpg",{"path":268,"title":269,"description":131,"date":270,"category":163,"columnist":164,"tags":271,"image":274},"\u002Fgourmet\u002F70068","旅の感動を自宅で。秘伝ダレが決め手、米沢の人気駅弁「牛肉どまん中」と冷凍「一膳ご飯」","2026-06-01T11:55:48",[272,273,153],"山形","社長インタビュー山形","\u002Fimg\u002F2026\u002F05\u002Ff12366cd9daefd646d7fb8ea1832fc3d.jpg",{"path":276,"title":277,"description":131,"date":278,"category":163,"columnist":164,"tags":279,"image":282},"\u002Fgourmet\u002F69515","湯煎だけで完成！冷めてもふっくら、香ばしい。秘伝の味噌と「焼き」にこだわり抜いた魚の「西京焼詰合せ」と「大山どり焼鳥詰合せ」","2026-05-11T11:13:04",[280,281,153],"千葉","社長インタビュー千葉","\u002Fimg\u002F2026\u002F04\u002Ftop-3.jpg",[284,291,298,304],{"path":285,"title":286,"description":131,"date":287,"category":142,"columnist":141,"tags":288,"image":290},"\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",[289,153,154],"福井","\u002Fimg\u002F2018\u002F07\u002F56b015d3d061799b5988084e515bf30e.jpg",{"path":292,"title":293,"description":131,"date":294,"category":142,"columnist":141,"tags":295,"image":297},"\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",[212,296,153,154],"和歌山","\u002Fimg\u002F2018\u002F06\u002F22df9d0d1a68e4b7a4883fa472b0e317.jpg",{"path":299,"title":300,"description":131,"date":301,"category":142,"columnist":141,"tags":302,"image":303},"\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",[153,154],"\u002Fimg\u002F2018\u002F04\u002Fbe728c62cd8ee01cbb76bfd563300a0c.jpg",{"path":305,"title":306,"description":131,"date":307,"category":142,"columnist":141,"tags":308,"image":309},"\u002Fcolumn\u002Fkajiyamahazuki\u002F13828","第11回　「新じゃがで作る肉じゃが」","2018-03-26T13:00:13",[153,154],"\u002Fimg\u002F2018\u002F03\u002F4da9fd0abc692c5fe32a22e26a067919.jpg",[],1790764826051]