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鶏すきの作り方 鶏肉のすき焼きレシピ

鶏すきの作り方 鶏肉のすき焼きレシピ

すき焼きには普通牛肉が使われますが、鶏肉でもとっても美味しくできます。

鶏すき 鶏肉のすき焼き
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評価: 0
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調理 30
分量
人分
調理 30
分量
人分
投票: 0
評価: 0
あなた:
レシピを気に入りましたら ぜひ星5つで評価お願いします! 🙂
献立予定表に追加
献立予定表に追加:
このレシピはこちらの献立表に追加されました
材料
  • 200 g 鶏もも肉
  • 180 g しらたき 下茹でしておく
  • 100 g 焼き豆腐 1.5cmの厚さ
  • 1 長ねぎ
  • 70 g えのきだけ 一口大に割く
  • 70 g しめじ 一口大に割く
  • 3-4 春菊 せり、クレソンなど、(2人分で3~4本)
  • 2
  • うどん お好みで
割り下
※大さじ1 = 15ml、小さじ1 = 5ml
※材料はAmazonアフィリエイトリンクを含んでいます。
作り方
  1. 初めに鶏肉を下ゆでします。鶏もも肉を一口大のそぎ切りにします。同じ厚さになるように切ってください。鶏肉を熱湯に入れます。
    初めに鶏肉を下ゆでします。鶏もも肉を一口大のそぎ切りにします。同じ厚さになるように切ってください。鶏肉を熱湯に入れます。
  2. 表面が白くなるまでさっと茹でます。トレイに取ります。アクや臭みが取れていっそう美味しくなります。
    表面が白くなるまでさっと茹でます。トレイに取ります。アクや臭みが取れていっそう美味しくなります。
  3. 割り下を作ります。鍋にしょうゆ、砂糖、酒、水を合わせます。出し昆布を入れます。昆布はなければ省いても大丈夫です。火をつけて混ぜます。砂糖が溶けたら火からおろします。冷めたら昆布は取り出してください。
    割り下を作ります。鍋にしょうゆ、砂糖、酒、水を合わせます。出し昆布を入れます。昆布はなければ省いても大丈夫です。火をつけて混ぜます。砂糖が溶けたら火からおろします。冷めたら昆布は取り出してください。
  4. 次に材料を切ります。長ねぎは斜め切りにします。春菊は柔らかい上半分と下の葉を使います。
    次に材料を切ります。長ねぎは斜め切りにします。春菊は柔らかい上半分と下の葉を使います。
  5. こちらは残りの食材で、えのきだけ、しめじ、焼き豆腐、軽くゆでて食べやすい長さに切ったしらたきです。
    こちらは残りの食材で、えのきだけ、しめじ、焼き豆腐、軽くゆでて食べやすい長さに切ったしらたきです。
  6. それでは鶏すきを作ります。浅い鍋に割り下を入れます。火をつけて軽く沸騰させます。
    それでは鶏すきを作ります。浅い鍋に割り下を入れます。火をつけて軽く沸騰させます。
  7. しらたき、1.5cmの厚さに切った焼き豆腐、長ねぎを入れます。えのきだけ、しめじも加えます。鶏肉を入れます。
    しらたき、1.5cmの厚さに切った焼き豆腐、長ねぎを入れます。えのきだけ、しめじも加えます。鶏肉を入れます。
  8. 具材を返し割り下を染み込ませます。鶏肉は固くなりやすいので煮過ぎないでください。
    具材を返し割り下を染み込ませます。鶏肉は固くなりやすいので煮過ぎないでください。
  9. 鶏肉に火が通ったら春菊を加えます。さっと煮汁に絡ませてできあがりです。
    鶏肉に火が通ったら春菊を加えます。さっと煮汁に絡ませてできあがりです。
  10. 具材を卵につけて鶏すきを存分にお楽しみください。
    具材を卵につけて鶏すきを存分にお楽しみください。
レシピのメモ

日本ではすき焼きを味わう際、生卵は欠かせないものとなっています。手持ちの卵が生で食べられるか分からない時は、パスチャライズド(pasteurized) エッグを試してみてください。
最後にうどんを加えて煮ると残った汁を最後までお楽しみいただけます。

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