浅漬け（ナスとみょうがの生姜醤油浅漬け）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 10minutes
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キムチ鍋｜けんますクッキングさんのレシピ書き起こし
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Ingredients
- kimchi : 200g
- 豚肉 : 150g
- シーチキン : 1缶
- 玉ねぎ : 1/2個
- (A)醤油、料理酒 : 各大さじ1
- 水 : 300㏄
- ごま油 : 大さじ1
- (B)醬油 : 大さじ1
- (B)ダシダ(韓国のだしの素) : 2g
- (B)塩 : 小さじ1/3
- (B)すりおろしにんにく : 2粒分
- (B)キムチの素 : 大さじ1
- (C)豆もやし : 100g
- (C)豆腐 : 半丁
- (C)ねぎ : 1/2本
- (C)にら : 半束
- (C)一味唐辛子 : 適量
- (D)唐辛子の輪切り : 適量
- (D)胡麻 : 適量
Time required
15minutes
Procedure
-
1)
make preparations
00:50
Cut the onion into 5mm width and put it in the pan.
Cut the meat into bite-size pieces and put it in the pot.
Add all the sea chicken.
Add kimchi and mix everything.
Add (A) and mix. -
2)
simmer the ingredients
02:35
Put the sesame oil on the fire and fry the ingredients.
Add water and bring to a boil.
Add seasoning (B).
Add ingredients from (C) and sprinkle with (D) to complete.
Point
・The ingredients are for 2-3 people.
・Use a 20cm sukiyaki pot.
・Combining sea chicken and pork gives a rich flavor.
・Put the whole chicken inside.
・You can season the meat by mixing the ingredients before putting it on the fire.
・Fry until the ingredients are cooked.
・If you don't have dashida, you can use Japanese dashi stock.
・Dashida decides the amount while tasting.
・Put chili pepper as you like.
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