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Sweet and spicy boiled carrots and satsuma-age ｜ Okuzono's daily recipe [home cooking researcher official channel]'s recipe transcription

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Carrots : One
さつま揚げ : 小6枚(150g)
生姜 : 1かけ
(A) water : 200ml
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ1
鰹節 : 1パック(4g)
Soy sauce (for finishing) : 大さじ1/2〜1

Time required

25minutes

Procedure

1) prep the carrots 01:41
Cut off the stem without peeling the carrot.
Cut into 3 equal parts.
Cut into 2 to 3 equal parts.
Cut from the end and cut into strips.
2) Prepare the satsuma-age 03:08
Cut the satsumaage in the same way as 1.
3) simmer 04:17
Put 1, 2 and (A) in a frying pan.
Grate the ginger and add it.
Mix, cover, and bring to a boil over high heat.
Reduce heat to medium and simmer for 5-6 minutes.
Turn off the heat and leave it for 5 minutes, then preheat to cook.
Bring to a boil again.
When the water is gone, turn off the heat and add the bonito flakes and mix.
Taste and adjust with soy sauce (for finishing) to complete.

Point

・Use your favorite satsuma-age.
・By cutting it into strips, it cooks faster and the flavor soaks in better.
・Cut the satsuma-age to your desired thickness.
・By using a frying pan, ingredients do not overlap and can be boiled down quickly.
・During step 3, check the hardness of the carrots and add more heating time if they are hard.
・Adjust the amount of soy sauce (for finishing) according to the satsumaage.
-Can be stored in the refrigerator for 3-4 days.
・It is most suitable for lunch.
・You can put it in udon and adjust the taste with soy sauce and mirin.