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なめたけ｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

enoki mushrooms : 1 pack (200g)
(A)しょうゆ : 大さじ2
(A)みりん : 大さじ2
(A)酒 : 大さじ3
(A)砂糖 : 大さじ1
kelp : 2～3g
酢 : 大さじ1

Time required

15minutes

Procedure

1) make sauce 00:19
Put (A) in a container.
Wipe off any dirt from the kombu with a damp kitchen paper, cut it into small pieces with kitchen scissors, and add it.
Let it sit for about 10 minutes, then add the kelp back.
2) Prepare enoki mushrooms 01:54
Cut off the roots of the enoki mushrooms from the top of the bag.
Remove the enoki mushrooms from the bag and cut them in half.
Place the tops of the cut enoki mushrooms in the frying pan.
Put the stoned part into the frying pan while breaking it apart by hand.
3) finish 03:49
Add the sauce from 1 to the frying pan from 2 and simmer over low heat.
When the sauce comes to a boil, simmer for 3 minutes while stirring.
When the sauce boils down, add vinegar, turn off the heat, and mix quickly.
Transfer to a storage container and chill in the refrigerator for about an hour to complete.

Point

・The time required for resting in the refrigerator is not included.
・Add the vinegar at the end, as it loses its sourness when heated.
・By boiling the enoki mushrooms over low heat, the moisture will be removed and the mushrooms will be preserved.
・After completion, let it sit in the refrigerator for about an hour to bring out the umami of the kombu.