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Chikuzenni | Koh Kentetsu Kitchen [Cooking researcher Koukentetsu official channel]'s recipe transcription

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チャンネル登録者数
162.0万人
再生回数
2.3億回
動画数
375本

材料

  • Chikuwa : 4
  • こんにゃく : 1袋(200g)
  • ごぼう : 1本(約100g)
  • 椎茸 : 2〜3枚
  • 削り節 : 5g
  • 水 : 1カップ
  • サラダ油 : 大さじ1
  • (A) Liquor : 大さじ2
  • (A) Soy sauce : 大さじ2
  • (A) Mirin : 大さじ2
  • (A) sugar : 大さじ1

所要時間

25分

手順

  1. 1) prepare the ingredients 01:27

    Hit the burdock root with a rolling pin and fold it with your hands into a size that is easy to eat.
    Soak in vinegar water (not listed).
    Tear the konnyaku into bite-sized pieces.
    Cut the chikuwa into 2-3 pieces lengthwise with your hands and tear them in half lengthwise.
    Divide the shiitake mushrooms into 2-3 equal pieces.

  2. 2) heat up 03:33

    Heat salad oil in a frying pan.
    Stir-fry burdock root, konnyaku, and shiitake mushrooms in that order.
    Add water and bring to a boil over medium heat.
    Add dried bonito and mix.
    Add (A), cover, and simmer over medium-low heat for 10 to 15 minutes.
    Halfway through cooking, turn the ingredients upside down to allow the flavors to mix.
    Increase the heat and simmer until the juice is reduced.

  3. 3) Serve 07:01

    Completed by serving 2 on a plate.

Point

・Wash the burdock in advance, and peel it with a peeler if you are concerned about dirt.
・By beating the burdock root and folding it, the flavor will easily permeate through the cross section.
・I use konjac that has had its bitterness removed, but if it is not, boil it in boiling water.
・We use shiitake mushrooms from which the stems have been removed, but if they do have stems, cut them with kitchen scissors.
・Using dried shavings saves the trouble of using dashi stock.
・Make sure that the burdock root is submerged in the broth during step 2.
・In step 2, adjust the degree of boiling to your liking.

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