#Vegetable dishes #casserole #Speed cooking #Popular YouTuber (more than 100,000 registered users) #Easy

鍋（白菜とつくねの塩鍋）｜クキパパ料理チャンネルさんのレシピ書き起こし

お気に入りに追加

Kukipapa cooking class

Number of Subscribers: 34.7万人
Number of View: 6,477.7万回
Number of Videos: 332本

Ingredients

Chinese cabbage : 1/4 piece
minced chicken : 400g
ginger : 1片(20～30g)
(A)塩 : 小さじ1/3強
(A)醤油 : 小さじ1
(A)卵 : 1個
(A)片栗粉 : 大さじ1
Water (for Nabe Dashi) : 1L
Salt (for Nabe Dashi) : 小さじ2(10g)
ごま油 : 適量

Time required

25minutes

Procedure

1) make meatballs 00:24
Put the minced chicken in a bowl.
Grate the ginger and add it.
Add (A) and mix well with a rubber spatula.
2) 白菜を切る 01:27
白菜の芯を切り落とし、白い部分と葉の部分で半分に切り分ける。
それぞれ適当な大きさに切り、分けておく。
3) 鍋を煮る 01:51
Put salt (for hot pot soup) in a frying pan, add half of the water (for hot pot soup) and heat.
Roll the tsukune into bite-sized balls and put them into the hot water until they are 70 to 80% cooked.
Next, add the white part of the Chinese cabbage and boil until it boils and the Chinese cabbage becomes tender.
Add water (for hot pot) little by little and add Chinese cabbage leaves.
When it boils and the fire goes through, taste it and adjust whether you put all the water (for the hot pot soup) as you like.
Finish by adding sesame oil.

Point

・Wrap aluminum foil around the grater before applying the ginger to make cleanup easier.
・Ginger can be used in a tube, but it tastes better when grated.
・Boil the meatballs and the white part of the Chinese cabbage first in salty water to season them and make them delicious.
・Adjust the amount of water in the pan to ±100ml.
・Add sesame oil at the end for a delicious finish.
・You can add ponzu sauce, black pepper, yuzu pepper, yuzu peel, etc. to your liking.