出汁漬け（オクラとめかぶの出汁漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 10minutes
Butajiru | Transcription of Kuma Cooking's recipe
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Ingredients
- oil : Appropriate amount
- Ribs : 100g
- carrot : 20g
- onion : 1/4
- Konjac : 30g
- miso : 2 tablespoons
- Dashi stock : 1 tsp
- Leek : 1/4
Time required
30minutes
Procedure
-
1)
Fry in a frying pan
00:11
Pour oil into a frying pan, heat, add pork belly and fry. When the color changes, add carrots and onions and fry. When the whole is cooked, add konjac and fry further.
-
2)
Stew the ingredients
01:05
When the whole is cooked, add water and let it boil for a while. Add powdered soup stock, cover and simmer for a while.
-
3)
Season
01:19
When the whole is cooked, add miso and green onions, cover and let it boil for a while.
-
4)
Arrange
01:36
When the whole is cooked, turn off the heat and serve on a plate to complete.
Point
・ By frying vegetables and meat, the umami is condensed and delicious.
・ Pork can be replaced with loin instead of ribs.
・ Mushrooms and other vegetables can be added and arranged.
・ If konjac is boiled, the lye and odor will be removed and the taste will be easily absorbed.
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