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キムチ鍋｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

Chinese cabbage : 150g
長ネギ : 1/2本
ニラ : 3本
椎茸 : 2個
豚バラ肉 : 200g
塩 : 少々
料理酒 : 大さじ3
(A)サラダ油 : 大さじ1
(A)にんにく : 2片
(A)キムチ : 200g
(A)イカの塩辛 : 大さじ2
水 : 400ml
(B)砂糖 : 大さじ1/2
(B)めんつゆ(3倍濃縮) : 大さじ1
(B)コチュジャン : 大さじ1
(B)味噌 : 大さじ1
(B)けずり粉(魚粉) : 大さじ1/2
胡麻 : 適量
ごま油 : 大さじ1

Time required

15minutes

Procedure

1) make preparations 02:50
Roughly chop the Chinese cabbage.
Slice the green onion diagonally.
Cut the chives into 3 cm wide pieces.
Cut off the stems from the shiitake mushrooms and slice thinly.
Crush the garlic, remove the sprouts, and roughly chop.
Cut the meat in half, peel off each piece and place in a bowl.
Add salt and sake and mix.
2) make soup 04:56
Put (A) in a pot and fry over low heat.
Add water and shiitake mushrooms, mix lightly, cover and simmer for 5 minutes.
Add (B) and mix.
3) simmer 08:29
Place Chinese cabbage under the soup, and add green onions and meat.
Cover and simmer for 5 minutes.
Add the chives and sesame, cover and simmer for 1-2 minutes.
Finish by adding sesame oil.

Point

・Ingredients are for 2 servings.
・If you don't have gochujang, use 2 tablespoons of miso paste.
・If you don't have shaving powder, you can use it as a substitute by heating the katsuobushi in a microwave oven (600W) for 50 seconds without wrapping it, and kneading it with your hands to make it finer.
・For kimchi, it is better to choose one with mysid shrimp.
・Umami can be brought out by adding salted squid.
・The odor and bitterness of salted squid are eliminated by heating.
・You can add your favorite ingredients such as tofu, mushrooms, onions, and seafood.
Remove the garlic cloves as they will burn.
・If you put the meat in the pot while it is piled up, it will be difficult to peel off and it will harden, so peel it off and put it in.
・When using an earthenware pot, fry the ingredients in a frying pan before transferring.
・By slowly frying (A) before simmering, the sourness and water content of the kimchi can be removed, bringing out the umami and sweetness.
・Simmering shiitake mushrooms over low heat increases the flavor.
・Dissolve the miso and add it.
・Place the meat in the pan so that it does not overlap.
・Pour the soup over the ingredients and let them soak in.
・Simmering time is not included in the required time.