ピカタ（豚こま肉のトマトソースピカタ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 45minutes
煮物（厚揚げと大根の煮物）｜あさごはんチャンネルさんのレシピ書き起こし
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- 1,763本
Ingredients
- Japanese white radish : 1/5
- 厚揚げ : 1/2個(2切れ)
- (A) water : 300cc
- (A) Soy sauce : 大さじ2
- (A) Mirin : 大さじ2
- (A) cooking sake : 大さじ2
- (A) Sugar : 大さじ2
- (A)和風だし : 小さじ1
Time required
20minutes
Procedure
-
1)
cut the radish
00:00
Peel the skin of the radish.
Cut into thin round slices and ginkgo nuts. -
2)
parboil the radish
00:40
Place the cut daikon radish in a heat-resistant bowl and add enough water (not listed) to cover the daikon radish.
Cover with plastic wrap and heat in the microwave at 500W for 2 minutes and 30 seconds.
Discard the water (not listed). -
3)
cut deep fried tofu
01:10
Cut the deep-fried tofu into bite-sized pieces.
-
4)
煮る
01:18
小鍋に大根、厚揚げ、(A)を入れて火にかける。
沸騰したら中火にして15分煮詰める。 -
5)
盛り付ける
02:37
お皿に4を盛り付けて完成。
Point
・By slicing the daikon thinly, it cooks faster and the flavor soaks in faster.
・In the video, the radish is cut into ginkgo nuts, but you can cut it into any shape you like.
・During step 4, mix occasionally so that the flavor permeates the entire mixture.
・If you add shichimi pepper or yuzu pepper to the finished product, it will be even more delicious.
・Because it is delicious even when it is cold, it is ideal as a side dish for bento.
・Ideal for making ahead.
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