[{"data":1,"prerenderedAt":304},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkajiyamahazuki\u002F6537":3,"sidebar":154,"main-footer:\u002Fcolumn\u002Fkajiyamahazuki\u002F6537:column:kajiyamahazuki::":216},{"id":4,"title":5,"body":6,"categories":137,"category":139,"columnist":138,"credit":140,"date":141,"description":12,"extension":142,"image":143,"items":140,"meta":144,"navigation":133,"path":145,"recommend":140,"relations":140,"seo":146,"showDate":147,"stem":148,"tags":149,"wpId":152,"writer":140,"__hash__":153},"posts\u002Fcolumn\u002Fkajiyamahazuki\u002F6537.md","第2回 コロッケ",{"type":7,"value":8,"toc":134},"minimark",[9,13,16,19,22,25,28,31,45,51,54,57,82,85,94,100,103,109,112,124],[10,11,12],"p",{},"こんにちは、フードコーディネーターの梶山です。今回はおばあちゃんの作る「コロッケ」です。",[10,14,15],{},"おばあちゃんが作ってくれたおかずの中でよくリクエストしていたのがコロッケ。",[10,17,18],{},"うちの食卓はほうれん草のおひたしや根菜の煮物が主役だったので、子供心に揚げ物は「ごちそう」でした。夕飯がコロッケとわかると張り切ってお手伝いをしていました。半端に余ったたねで作ったミニコロッケが味見できるのがお手伝いの特権だったのです。",[10,20,21],{},"おばあちゃんのコロッケはいたってシンプル。",[10,23,24],{},"つぶしたジャガイモに炒めた玉ねぎと豚のひき肉。揚げたては特においしかったです。おばあちゃんの隣にならび得意げに「味見してあげる！！」なんて言って揚げているそばからつまみ食いをしていたな・・・。",[10,26,27],{},"そんな小さいころのエピソードが詰まった思い出のコロッケ。",[10,29,30],{},"今が旬のじゃがいもでぜひ作ってみてくださいね。",[32,33,37],"figure",{"className":34},[35,36],"wp-image","text-center",[38,39],"img",{"src":40,"alt":41,"loading":42,"width":43,"height":44},"\u002Fimg\u002F2017\u002F07\u002F641.jpeg","","lazy",465,350,[32,46,48],{"className":47},[35,36],[38,49],{"src":50,"alt":41,"loading":42,"width":43,"height":44},"\u002Fimg\u002F2017\u002F07\u002F46545143545.jpeg",[10,52,53],{},"「コロッケ」",[10,55,56],{},"＜材料＞　６個分",[10,58,59,60,63,64,66,67,69,70,72,73,75,76,78,79,81],{},"じゃがいも　３個（550ｇ）",[61,62],"br",{},"\nたまねぎ（みじん切り）1\u002F2個",[61,65],{},"\n豚挽き肉　１００g",[61,68],{},"\nしょうゆ　小さじ2",[61,71],{},"\nみりん　小さじ２",[61,74],{},"\n塩　適量",[61,77],{},"\nこしょう　少々",[61,80],{},"\nサラダ油　大さじ１",[10,83,84],{},"小麦粉　適量",[10,86,87,88,90,91,93],{},"卵（溶く）１個",[61,89],{},"\nパン粉　適量",[61,92],{},"\n揚げ油　適量",[10,95,96,97,99],{},"＜作り方＞",[61,98],{},"\n①　じゃがいもをよく洗って鍋に入れ、かぶるくらいの水をはり中火にかける。",[10,101,102],{},"沸騰したら２０分ほど茹でる。竹串を指して軽くすっと通るようになったらざるにあけ、",[10,104,105,106,108],{},"熱いうちに皮をむき、フォークでつぶして冷ましておく。",[61,107],{},"\n②　フライパンにサラダ油を大さじ１ひき、たまねぎを入れ、",[10,110,111],{},"透明になるまで中火で炒める。挽き肉を入れてほぐしながら炒め、しょうゆ、みりんを加え",[10,113,114,115,117,118,120,121,123],{},"塩こしょうで味を調える。バットに取り出して、冷ましておく。",[61,116],{},"\n③　①と粗熱が取れた②をボウルに入れて混ぜあわせ、６等分にして手で小判形に丸める。",[61,119],{},"\n④　③に小麦粉、卵、パン粉の順番につける。",[61,122],{},"\n⑤　１７０度の油で５分ほど両面こんがりと揚げる。",[125,126,129],"div",{"className":127},[128],"video",[130,131],"iframe",{"src":132,"title":128,"allowFullScreen":133,"loading":42},"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002FAjHstmEUSm0",true,{"title":41,"searchDepth":135,"depth":135,"links":136},2,[],[138,139],"kajiyamahazuki","column",null,"2017-07-21T17:47:40","md","\u002Fimg\u002F2017\u002F07\u002F131325.png",{},"\u002Fcolumn\u002Fkajiyamahazuki\u002F6537",{"title":5,"description":12},false,"column\u002Fkajiyamahazuki\u002F6537",[150,151],"連載","梶山葉月",6537,"tKO-76Xp6nqY7HpIM5yBW6WFr1X4w-JnI_CZystN9oE",{"rankingPosts":155,"keywords":201},[156,166,174,185,193],{"path":157,"title":158,"description":41,"date":159,"category":160,"columnist":161,"tags":162,"image":165},"\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",[163,164,150],"群馬","社長インタビュー群馬","\u002Fimg\u002F2024\u002F11\u002F7574528300cd70bce6c28a6f094a7bc7.jpg",{"path":167,"title":168,"description":41,"date":169,"category":160,"columnist":161,"tags":170,"image":173},"\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",[150,171,172],"京都","社長インタビュー京都","\u002Fimg\u002F2024\u002F03\u002Fd1551e4ec5c69d36af193b34f9d03a50-1.jpg",{"path":175,"title":176,"description":41,"date":177,"category":160,"columnist":140,"tags":178,"image":184},"\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",[179,171,180,181,182,183],"東京","熊本","兵庫","福岡","5選","\u002Fimg\u002F2018\u002F11\u002F9ebaa337a4741988b6cee180c711985e.jpg",{"path":186,"title":187,"description":41,"date":188,"category":160,"columnist":161,"tags":189,"image":192},"\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",[150,190,191],"大阪","社長インタビュー大阪","\u002Fimg\u002F2022\u002F06\u002FIMG_5640_top.jpg",{"path":194,"title":195,"description":41,"date":196,"category":160,"columnist":161,"tags":197,"image":200},"\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",[150,198,199],"神奈川","社長インタビュー神奈川","\u002Fimg\u002F2024\u002F09\u002F517dbba91b69ffca5384aadad8cc5f58.jpg",[202,203,171,204,179,205,182,206,207,208,180,198,209,210,211,212,213,214,215,163],"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":217,"randomPosts":218,"latestPosts":276,"recommendPosts":303},[],[219,226,233,239,248,256,262,268],{"path":220,"title":221,"description":41,"date":222,"category":160,"columnist":161,"tags":223,"image":225},"\u002Fgourmet\u002F70816","弾けるプチプチ感とあふれる旨味！秘伝のだしで丁寧に仕上げた「とびうおの卵」","2026-06-01T13:46:51",[203,224,150],"社長インタビュー北海道","\u002Fimg\u002F2026\u002F05\u002F063f8ee26b441fd80a070695e39348b5.jpeg",{"path":227,"title":228,"description":41,"date":229,"category":160,"columnist":161,"tags":230,"image":232},"\u002Fgourmet\u002F72244","ツンとしないまろやかな酸味！老舗の伝統製法が育んだ「丹波篠山純米酢」と「純りんご酢」","2026-07-16T09:52:57",[181,231,150],"社長インタビュー兵庫","\u002Fimg\u002F2026\u002F07\u002Ftitle-image-marukansu.jpg",{"path":234,"title":235,"description":41,"date":236,"category":160,"columnist":161,"tags":237,"image":238},"\u002Fgourmet\u002F71685","舞妓さんの可愛い帯留めがヒント。5種の果実が詰まったフルーツ大福「祇園ぽっちり」","2026-06-23T10:27:27",[150,171,172],"\u002Fimg\u002F2026\u002F06\u002Fc419782e0d916755d14b6d2e7e8a5a03.jpg",{"path":240,"title":241,"description":41,"date":242,"category":243,"columnist":140,"tags":244,"image":247},"\u002Feventreport\u002F72682","【レポート】2026年8月7日に経営者交流会を開催。全国各地から経営者が集合しました！（Vol.10）","2026-08-28T11:27:56","eventreport",[245,246],"経営者交流会","イベントレポート","\u002Fimg\u002F2026\u002F08\u002Ftop.jpg",{"path":249,"title":250,"description":41,"date":251,"category":160,"columnist":161,"tags":252,"image":255},"\u002Fgourmet\u002F71475","驚きのパリパリ感！油不使用でヘルシーな、新感覚の海苔チップス「Bumpy（バンピー）」","2026-06-18T09:57:28",[150,253,254],"佐賀","社長インタビュー佐賀","\u002Fimg\u002F2026\u002F06\u002F20c706a5a16882035fa30608674959ab-2.jpg",{"path":257,"title":258,"description":41,"date":259,"category":160,"columnist":161,"tags":260,"image":261},"\u002Fgourmet\u002F71619","化学調味料不使用！とらふぐ専門店「玄品」ならではの濃厚な旨み「とらふぐ雑炊 フリーズドライ」","2026-07-21T10:00:00",[190,191,150],"\u002Fimg\u002F2026\u002F06\u002Ftitle-image-kanmonkai.jpg",{"path":263,"title":264,"description":41,"date":265,"category":160,"columnist":161,"tags":266,"image":267},"\u002Fgourmet\u002F69282","天然素材の餌でサラリとして上質な旨みのある脂が実現！奇跡の和牛「特別な但馬玄（たじまぐろ）」","2026-05-08T10:43:06",[181,231,150],"\u002Fimg\u002F2026\u002F04\u002F9ff4bb334d32e70d0288da08d58c4ddc.jpeg",{"path":269,"title":270,"description":41,"date":271,"category":160,"columnist":161,"tags":272,"image":275},"\u002Fgourmet\u002F68692","新潟の市場から届く海の恵み。黄金比で作る「銀鮭の味噌漬け」と職人仕込みの「銀鮭半身塩干し」","2026-04-16T11:29:04",[150,273,274],"新潟","社長インタビュー新潟","\u002Fimg\u002F2026\u002F04\u002F97af7898e92fa43a08ab43a9b7438fb4.jpg",[277,284,291,297],{"path":278,"title":279,"description":41,"date":280,"category":139,"columnist":138,"tags":281,"image":283},"\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",[282,150,151],"福井","\u002Fimg\u002F2018\u002F07\u002F56b015d3d061799b5988084e515bf30e.jpg",{"path":285,"title":286,"description":41,"date":287,"category":139,"columnist":138,"tags":288,"image":290},"\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",[209,289,150,151],"和歌山","\u002Fimg\u002F2018\u002F06\u002F22df9d0d1a68e4b7a4883fa472b0e317.jpg",{"path":292,"title":293,"description":41,"date":294,"category":139,"columnist":138,"tags":295,"image":296},"\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",[150,151],"\u002Fimg\u002F2018\u002F04\u002Fbe728c62cd8ee01cbb76bfd563300a0c.jpg",{"path":298,"title":299,"description":41,"date":300,"category":139,"columnist":138,"tags":301,"image":302},"\u002Fcolumn\u002Fkajiyamahazuki\u002F13828","第11回　「新じゃがで作る肉じゃが」","2018-03-26T13:00:13",[150,151],"\u002Fimg\u002F2018\u002F03\u002F4da9fd0abc692c5fe32a22e26a067919.jpg",[],1790764826553]