ガレット（とうもろこしのガレット）｜兼業主夫ケンのキャンプ飯チャンネル / Ken Outdoor Cookingさんのレシピ書き起こし
Ken Outdoor Cooking Time required : 10minutes
Mixed rice (Shimeji sprinkle rice)
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- 986本
Ingredients
- shimeji mushrooms : 1 pack
- (A) Soy sauce : 大さじ1
- (A) Mirin : 大さじ2
- (A) Liquor : 大さじ1
- roasted sesame : 大さじ1/2
- 鰹節 : 2.5g
- 小ネギ : 1本
- ご飯 : 2合分
Time required
8minutes
Procedure
-
1)
Prepare the shimeji mushrooms
00:57
Cut off the stalks of the shimeji mushrooms.
Loosen and put in a container. -
2)
to season
01:27
Add (A) to 1 and mix.
-
3)
heat up
02:14
Heat 2 in a microwave oven at 600W for 3 minutes without the lid.
-
4)
混ぜる
02:40
1にいりごまを入れる。
鰹節を2回に分けて入れ、その都度混ぜる。
常温で冷ます。 -
5)
小ネギの下準備をする
03:48
小ネギを小口切りにする。
-
6)
仕上げる
05:06
Complete by mixing 4 and 5 with rice.
Point
・Recipe for shimeji sprinkles that can be easily made in the microwave.
・It is better to use fine katsuobushi.
・Use a deep dish that can be used in a microwave oven.
・During step 4, katsuobushi tends to clump up, so add it in two batches.
・ If you store it in the refrigerator and cool it, the taste will be more saturated and it will be delicious.
・It can be eaten deliciously over tofu.
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