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れんこんと納豆の蒲焼風|【田舎そば川原】料理・漬物さんのレシピ書き起こし

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材料

  • (A) lotus root : 300g
  • (A) Ginger : 20g
  • (A) Natto : 1パック
  • dried young sardines : 10g
  • egg yolk : 1個分
  • Starch : 大さじ1
  • 焼き海苔 : 1枚
  • ごま油 : 大さじ2
  • (B) Soy sauce : 100cc
  • (B) Mirin (sauce) : 60cc
  • (B) Sugar (sauce) : 90g

所要時間

30分

手順

  1. 1) prepare 00:16

    Remove the soil from the lotus root and grate the skin.
    Shred the ginger and cut it into 2cm lengths.

  2. 2) combine ingredients 01:00

    Put (A) in a bowl and mix.
    Add chirimenjako and egg yolk and mix.
    Add potato starch and mix.
    Leave it for 10-15 minutes and let it rest.

  3. 3) make the sauce 02:15

    Put (B) in a pan and heat over high heat.
    When it boils, reduce the heat to medium and heat while stirring so as not to burn.
    Turn off the heat when it becomes sticky.

  4. 4) 焼く 03:06

    Divide the toasted seaweed into 4 equal parts.
    Place 2 ingredients on top of the toasted seaweed.
    Heat the frying pan with sesame oil over medium heat, and bake the ingredients from the side.
    Flip it over several times while checking the doneness.
    When both sides are browned, turn the heat down.
    Turn the seaweed side down and sprinkle the sauce from 3.
    Turn the heat to medium, cover and turn off the heat.
    Open the lid when the steam subsides.

  5. 5) 盛り付ける 00:00

    Place the seaweed side up in a bowl and sprinkle the remaining sauce on the frying pan to complete.

Point

・The amount is for 4 pieces.
・The amount of ginger can be adjusted to your liking.
・It is a kabayaki dish in which grilled seaweed is likened to eel skin.
・This is a recipe that even people who don't like natto can enjoy it.
・Do not use egg whites in this recipe as they will become sticky.
・Be careful not to burn the sauce.
・Remaining ingredients can be baked together without seaweed.

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