出汁漬け（オクラの鶏塩出汁漬け）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 20minutes
Bamboo shoot rice ｜ Kuromitsu Kinako KITCHEN's recipe transcription
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Ingredients
- Bamboo shoots : Half
- Aburaage : 1-2 sheets
- Japanese pepper leaves : 1 pack
- Rice : 3 go
- water : 450-500ml
- Katsuobushi : One bite
- Light soy sauce : 2-3 tbsp
- sweet sake : 2 tablespoons
- Powdered kelp soup stock : Appropriate amount
Time required
20minutes
Procedure
-
1)
Get ready
00:20
Remove the bamboo shoots. Drain the fried tofu. Sharpen the rice and drain it.
-
2)
Warm the pot and cut the ingredients in the meantime
01:29
Put water in a pot and light it. Cut the ingredients before the pot warms up. Cut bamboo shoots into small pieces and fried tofu into small pieces.
-
3)
Take the dashi stock
03:00
Put dried bonito flakes in the pot warmed in 2. Turn off the heat and take out the dried bonito flakes. Next, add powdered kelp soup stock and let the soup stock cool.
-
4)
Season and add ingredients
04:15
Put rice, soup stock, light soy sauce, and mirin in the rice cooker kettle and stir lightly. Add bamboo shoots and fried tofu, soak for 15 minutes and cook.
-
5)
Completed in a bowl
04:57
When it is cooked, stir it and put the leaves of Japanese pepper on the bowl to complete it.
Point
・ You can easily do it with what you have at home.
・ Bamboo shoots should be thoroughly removed.
・ If it is troublesome to remove the bonito stock, you can use powdered stock.
・ It is delicious even if you add chicken if you like.
・ If you like strong taste, add 4 tablespoons of soy sauce.
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