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キノコのにんにく醤油漬け｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Number of Videos: 471本

Ingredients

Mushrooms (shimeji mushrooms, king oyster mushrooms, oyster mushrooms, shiitake mushrooms) : 500g-600g
(A) Soy sauce : 120cc
(A) Mirin : 100cc
(A) Vinegar : 60cc
ニンニク : 2かけ
鷹の爪 : 2本

Time required

15minutes

Procedure

1) prepare the mushrooms 01:30
Cut the king oyster mushrooms and shiitake mushrooms into bite-sized pieces.
Chop the oyster mushrooms into bite-size pieces.
Cut off the stalks of the shimeji mushrooms and separate them into small bunches.
2) prep the garlic 02:06
Cut the garlic into thin slices.
3) Preparing the hawk's claws 02:11
Remove the seeds from the hawk's claws and cut into rings.
4) 加熱する 02:25
鍋に(A)、2、3を入れる。
火にかけて煮立てる。
1を入れて混ぜる。
再沸騰したら火を止める。
5) 容器に入れる 04:21
保存容器に4を入れて粗熱をとって完成。

Point

・I use shimeji mushrooms, king oyster mushrooms, oyster mushrooms, and shiitake mushrooms, but you can use whatever mushrooms you like.
Mushrooms contain ergothioneine, an antioxidant that can help prevent dementia.
・It is good to combine 3 or more types of mushrooms.
・Be sure to heat-treat mushrooms.
・Can be stored in the refrigerator for 1 month.
・Mushroom-flavored ponzu sauce can be used for mizutaki and hot pot dishes.
・It will be more delicious if you add egg yolk over rice.
・You can put it on pasta or tofu, or arrange it with meat dishes.