[{"data":1,"prerenderedAt":322},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkajiyamahazuki\u002F13828":3,"sidebar":174,"main-footer:\u002Fcolumn\u002Fkajiyamahazuki\u002F13828:column:kajiyamahazuki::":236},{"id":4,"title":5,"body":6,"categories":157,"category":159,"columnist":158,"credit":160,"date":161,"description":148,"extension":162,"image":163,"items":160,"meta":164,"navigation":73,"path":165,"recommend":160,"relations":160,"seo":166,"showDate":167,"stem":168,"tags":169,"wpId":172,"writer":160,"__hash__":173},"posts\u002Fcolumn\u002Fkajiyamahazuki\u002F13828.md","第11回　「新じゃがで作る肉じゃが」",{"type":7,"value":8,"toc":154},"minimark",[9,16,20,36,45,51,60,65,75,114,138,151],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19],"p",{},"こんにちは。フードコディネーターの梶山葉月です。",[17,21,22,23,26,27,29,30,32,33,35],{},"日本の四季の中で春が好きです。",[24,25],"br",{},"\nその理由は２つあります。",[24,28],{},"\nひとつはポカポカ日和は外を歩くだけで幸せな気持ちになるから。",[24,31],{},"\n自分の行動で気が付いたのですが、寒いと下をむいて猫背になって表情もこわばっているような気がします。",[24,34],{},"\n冬はおしゃれができるから大好きなんて思っていたけど、年齢とともに暖かいほうが気持ち的にもいいな！ なんて思うようになりました。",[17,37,38,39,41,42,44],{},"もうひとつの好きな理由は春野菜が好きだからです。",[24,40],{},"\n土の中でめいっぱい栄養を蓄えた野菜が暖かくなって収穫を迎えます。",[24,43],{},"\n春野菜はとっても甘くて、時に野菜のもっているえぐみ、苦みを感じることがありますが、その苦みを味わうと「これぞ春だなぁ」としみじみしてしまいます。",[17,46,47,48,50],{},"1年中手に入る「じゃがいも」や「玉ねぎ」。これも春ならではの味わいに。",[24,49],{},"\nじゃがいもは小ぶりで皮もやわらかくほくほくとした食感にうれしくなります。玉ねぎもみずみずしくて甘く辛みが少なめ。なので、春に採れたものは生でサラダにピッタリなのです。",[17,52,53,54,56,57,59],{},"今回は旬の「じゃがいも」と「玉ねぎ」を使ってごろっとした「肉じゃが」をご紹介します。",[24,55],{},"\n「じゃがいも」はこぶりなものをまるごとごろっと入れました。",[24,58],{},"\n煮ると溶けやすい「玉ねぎ」も大きめにカット。春の味をぜひ味わってくださいね。",[61,62,64],"h4",{"id":63},"新じゃがいもと新玉葱の肉じゃが","新じゃがいもと新玉葱の「肉じゃが」",[10,66,69],{"className":67},[68],"video",[70,71],"iframe",{"src":72,"title":68,"allowFullScreen":73,"loading":74},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002Fq1KWgcZjRs8",true,"lazy",[17,76,77,78,80,81,83,84,86,87,89,90,92,93,95,96,98,99,101,102,104,105,107,108,110,111,113],{},"＜ 材料 ＞",[24,79],{},"\n新じゃがいも(小ぶりのもの)・・・8個程度",[24,82],{},"\nにんじん・・・1本",[24,85],{},"\n新玉葱(中）・・・1個",[24,88],{},"\nしらたき（あく抜き済み）・・・100g",[24,91],{},"\n豚小間切れ肉・・・150g",[24,94],{},"\nサラダ油・・・大さじ1",[24,97],{},"\nだし汁・・・500ml",[24,100],{},"\n醤油・・・大さじ2",[24,103],{},"\n酒・・・50ml",[24,106],{},"\n砂糖・・・大さじ2",[24,109],{},"\nみりん・・・大さじ1",[24,112],{},"\n絹さや・・・適宜",[17,115,116,117,119,120,122,123,125,126,128,129,131,132,134,135,137],{},"＜ 作り方 ＞",[24,118],{},"\n1.新じゃがいもは皮をむき水につける。にんじんは皮をむき、乱切りにする。新玉葱は厚めのくし形切りにする。",[24,121],{},"\nワンポイント：新じゃがを水につけることで、色が変わるのを防ぎます。新玉葱は溶けやすいので、歯ごたえを出すために大きめに切りましょう。",[24,124],{},"\n2.フライパンにサラダ油を入れて中火で温める。豚肉を加えて炒め、火が通ったら水気を切った新じゃがいもとにんじんを加えてさらに炒める。",[24,127],{},"\n3.新じゃがいもの表面が透き通ってきたら、だし汁、醤油、酒、砂糖、みりんを加える。",[24,130],{},"\n4.しらたきと新玉葱を加えて落としぶたをし中火で20分煮る。灰汁が出てきたら取り除く。じゃがいもに竹串を刺してスッと通るようになったらOK。",[24,133],{},"\nワンポイント：灰汁を取ることで、臭みやえぐみを取り除くことができます。",[24,136],{},"\n5.お好みでサッと茹でた絹さやを飾る。",[139,140,144],"figure",{"className":141},[142,143],"wp-image","text-center",[145,146],"img",{"src":147,"alt":148,"loading":74,"width":149,"height":150},"\u002Fimg\u002F2018\u002F03\u002F1a7144f5b6006ffd53ba947cbee68bfa.jpg","",620,420,[152,153],"hr",{},{"title":148,"searchDepth":155,"depth":155,"links":156},2,[],[158,159],"kajiyamahazuki","column",null,"2018-03-26T13:00:13","md","\u002Fimg\u002F2018\u002F03\u002F4da9fd0abc692c5fe32a22e26a067919.jpg",{},"\u002Fcolumn\u002Fkajiyamahazuki\u002F13828",{"title":5,"description":148},false,"column\u002Fkajiyamahazuki\u002F13828",[170,171],"連載","梶山葉月",13828,"D5XFL5yTIsTv3eQk3jtrZuKJk6fr5f2q6KGlnSeV1d8",{"rankingPosts":175,"keywords":221},[176,186,194,205,213],{"path":177,"title":178,"description":148,"date":179,"category":180,"columnist":181,"tags":182,"image":185},"\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",[183,184,170],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":187,"title":188,"description":148,"date":189,"category":180,"columnist":181,"tags":190,"image":193},"\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",[170,191,192],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":195,"title":196,"description":148,"date":197,"category":180,"columnist":160,"tags":198,"image":204},"\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",[199,191,200,201,202,203],"東京","熊本","兵庫","福岡","5選","\u002Fimg\u002F2018\u002F11\u002F9ebaa337a4741988b6cee180c711985e.jpg",{"path":206,"title":207,"description":148,"date":208,"category":180,"columnist":181,"tags":209,"image":212},"\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",[170,210,211],"大阪","社長インタビュー大阪","\u002Fimg\u002F2022\u002F06\u002FIMG_5640_top.jpg",{"path":214,"title":215,"description":148,"date":216,"category":180,"columnist":181,"tags":217,"image":220},"\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",[170,218,219],"神奈川","社長インタビュー神奈川","\u002Fimg\u002F2024\u002F09\u002F517dbba91b69ffca5384aadad8cc5f58.jpg",[222,223,191,224,199,225,202,226,227,228,200,218,229,230,231,232,233,234,235,183],"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":237,"randomPosts":238,"latestPosts":298,"recommendPosts":321},[],[239,247,253,262,269,276,284,292],{"path":240,"title":241,"description":148,"date":242,"category":180,"columnist":181,"tags":243,"image":246},"\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",[170,244,245],"広島","社長インタビュー広島","\u002Fimg\u002F2026\u002F05\u002F30b54593db31623e9eaaa3e9547c00e6.jpg",{"path":248,"title":249,"description":148,"date":242,"category":180,"columnist":181,"tags":250,"image":252},"\u002Fgourmet\u002F69715","サラダやゆで野菜、肉や魚介料理にひとふり！淡路島玉ねぎの旨みを凝縮した万能調味料「淡路島オニオンスパイス」",[201,251,170],"社長インタビュー兵庫","\u002Fimg\u002F2026\u002F04\u002Fdca66efeceed8425e5e9c214f5519947.jpg",{"path":254,"title":255,"description":148,"date":256,"category":257,"columnist":181,"tags":258,"image":261},"\u002Fetc\u002F72267","色褪せた家具を美しくよみがえらせる「木製家具にも使える水性ウレタンニス」と、スポンジで手軽に塗れるペースト状ニス「Easy Varnish」","2026-07-15T14:29:42","etc",[259,260,170],"埼玉","社長インタビュー埼玉","\u002Fimg\u002F2026\u002F07\u002F1.jpg",{"path":263,"title":264,"description":148,"date":265,"category":180,"columnist":181,"tags":266,"image":268},"\u002Fgourmet\u002F68224","凍ったままフライパンへ！ふっくらおいしい「低温熟成無添加骨なし干物切身セット」","2026-04-08T13:52:47",[170,202,267],"社長インタビュー福岡","\u002Fimg\u002F2026\u002F03\u002F74cf2fff7ec8412b2b05fae6a48b5cc3.jpg",{"path":270,"title":271,"description":148,"date":272,"category":180,"columnist":181,"tags":273,"image":275},"\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",[170,223,274],"社長インタビュー北海道","\u002Fimg\u002F2026\u002F04\u002F20c706a5a16882035fa30608674959ab-3.jpg",{"path":277,"title":278,"description":148,"date":279,"category":180,"columnist":181,"tags":280,"image":283},"\u002Fgourmet\u002F71573","ずっと変わらない味にこだわる、信州・長野の地元産味噌の香りとしっとり食感が素朴な焼き菓子「みそぱん」","2026-06-18T10:01:09",[281,282,170],"長野","社長インタビュー長野","\u002Fimg\u002F2026\u002F06\u002F8d968776a564e909879ed645e2ee929b.jpg",{"path":285,"title":286,"description":148,"date":287,"category":180,"columnist":181,"tags":288,"image":291},"\u002Fgourmet\u002F69264","石巻で水揚げ直後の鮮度をその日に閉じ込め、厳選した調味料で味付けする極上の缶詰「金華サーモン醤油煮」","2026-05-11T11:57:57",[289,290,170],"宮城","社長インタビュー宮城","\u002Fimg\u002F2026\u002F04\u002F05642960ed3ebd0caf876ed805682702.jpg",{"path":293,"title":294,"description":148,"date":295,"category":180,"columnist":181,"tags":296,"image":297},"\u002Fgourmet\u002F72694","北海道・白糠町のソウルフード、ジンギスカンのタレで漬けた「味付鶏肉“鳥じん”」","2026-09-03T11:23:56",[223,274,170],"\u002Fimg\u002F2026\u002F08\u002Ftitle-image-shiranukainsatsu.jpg",[299,306,313,319],{"path":300,"title":301,"description":148,"date":302,"category":159,"columnist":158,"tags":303,"image":305},"\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",[304,170,171],"福井","\u002Fimg\u002F2018\u002F07\u002F56b015d3d061799b5988084e515bf30e.jpg",{"path":307,"title":308,"description":148,"date":309,"category":159,"columnist":158,"tags":310,"image":312},"\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",[229,311,170,171],"和歌山","\u002Fimg\u002F2018\u002F06\u002F22df9d0d1a68e4b7a4883fa472b0e317.jpg",{"path":314,"title":315,"description":148,"date":316,"category":159,"columnist":158,"tags":317,"image":318},"\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",[170,171],"\u002Fimg\u002F2018\u002F04\u002Fbe728c62cd8ee01cbb76bfd563300a0c.jpg",{"path":165,"title":5,"description":148,"date":161,"category":159,"columnist":158,"tags":320,"image":163},[170,171],[],1790764825992]