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鍋（塩もつ鍋）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

beef offal : 600g
cabbage : 1/4 piece
Burdock : 1/2
bean sprouts : 1/2 bag
Leek : 1 bundle
garlic : 3 pieces
hawk claw : Two
flour : moderate amount
水 : 900ml
だしパック : 1個
(A) Chicken bone soup base : 小さじ2
(A) salt : 小さじ2
(A) Mirin : 大さじ1
(A) grated ginger : 少々
(A) grated garlic : 少々

Time required

30minutes

Procedure

1) Prepare beef offal 00:33
Place beef offal in a bowl, sprinkle with flour, and rinse under running water.
Drain and boil for 5 minutes.
2) cut vegetables 01:04
Remove the core from the cabbage, cut into chunks, and soak in water.
Shred the burdock root and soak in water. Cut the Chinese chives into easy-to-eat pieces.
Separate the cabbage, beef offal and burdock into a colander.
3) make soup 02:31
Add water and dashi pack to a frying pan, bring to a boil, and add (A).
4) simmer in a clay pot 03:07
Place the cabbage, beef offal, burdock root, washed bean sprouts, and chives in a clay pot in that order.
Top with sliced garlic and deseeded hawk's claws.
Ignite and complete when the vegetables are cooked.

Point

・ If you have salt, rock salt is recommended.
・By sprinkling flour on the motsu first, you can remove odors and dirt.
・By soaking burdock root in water, you can remove bitterness and fix the color.
・Because some offal lose too much fat when pre-boiling, it is better to adjust the boiling time according to the situation.
・If you don't have a dashi pack, you can substitute 2 teaspoons of dashi granules.