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牛スジ煮込み|料理研究家リュウジのバズレシピさんのレシピ書き起こし

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材料

  • beef tendon : 350g
  • Konjac : 200g
  • Japanese white radish : 250g
  • garlic : 3 pieces
  • ginger : 15g
  • (A) dried bonito : 4g
  • (A) Water : 400ml
  • (A) Soy sauce : 60ml
  • (A) Mirin : 60ml
  • (A) Liquor : 60ml
  • (A) salt : a pinch
  • (A) Miso : 小さじ2
  • (A) Bean plate soy sauce : 小さじ1
  • (A) Umami seasoning : 9振り
  • 小ネギ : 適量
  • 七味唐辛子 : 適量

所要時間

20分

手順

  1. 1) cut material 03:10

    Boil water (not listed) in a pot.
    Slice the ginger thinly, cut off the roots of the garlic, and mash it with a knife.
    Cut the radish into 8 mm wide ginkgo slices with the skin on.
    Wash the konjac in lukewarm water, divide it lengthwise into halves, and slice thinly.

  2. 2) powder the bonito flakes 04:53

    Heat the dried bonito in a 600W microwave oven for 40-50 seconds.
    Knead with your hands to form a powder.

  3. 3) boiling beef tendon 05:23

    Add the beef tendons to the water boiled in Step 1 and bring to a boil.
    When the scum comes out, turn off the heat, put it in a strainer and wash it under running water.

  4. 4) simmer 07:04

    Put the beef tendon, daikon radish, konnyaku, garlic and ginger in a pot and mix.
    Add (A), mix, and heat.
    When it boils, reduce the heat to low, cover with a lid, and simmer for 80 minutes while removing the scum.

  5. 5) Serve 09:46

    Arrange 4 on a plate and sprinkle with finely chopped green onions and shichimi pepper to complete.

Point

・You can use overseas beef tendon, but in that case, simmer it with beef tallow.
・Thinly sliced konjac allows the flavor to soak in.
・Katsuobushi can be substituted with bonito flour. In that case, heating in the microwave is omitted.
・Once the beef tendon is boiled and spilled, the scum, odor, and fat are removed.

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