出汁漬け（トマトの白だし漬け）｜エプロンさんのレシピ書き起こし
apron Time required : 10minutes
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Miso soup with konjac and dried radish
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Ingredients
- water : 400cc
- だしパック : 1個
- みそ : 大さじ2
- 寒天パウダー : 小さじ2
- ごぼう : 30g
- こんにゃく : 1/2枚
- 切り干し大根 : 10g
- 小口ねぎ : 適量
Time required
15minutes
Procedure
-
1)
boil the broth
05:56
Put water and the contents of the dashi pack into a pot and bring to a boil.
-
2)
prepare the ingredients
06:20
Wash the dried daikon radish with water and squeeze it tightly.
Divide the konjac horizontally into 4 equal parts and cut into sticks.
Chop the burdock into large whisks. -
3)
boil the ingredients
07:55
Add 1, 2, and agar powder, and boil until the ingredients are soft.
-
4)
仕上げる
09:04
火を止めて、みそを溶く。
お椀に注ぎ、小口ネギを散らして完成。
Point
・Miso soup with agar to make your stomach feel refreshed.
・If you break the bag and put all the contents in the dashi pack with fine contents, you can also take calcium.
・Konnyaku for removing harshness is convenient because it can be used for cooking as it is after being cut.
・Konnyaku can be yarn konnyaku or sashimi konnyaku.
・Agar is a treasure trove of water-soluble dietary fiber made from seaweed.
・Agar powder solidifies when cooled, but melts when warmed.
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