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炒め煮（ふきとさつま揚げの炒め煮）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

ふき : 適量
塩 : 適量
さつま揚げ : 適量
こんにゃく : 適量
醤油 : 46g
みりん : 46g
ごま油 : 大さじ1

Time required

15minutes

Procedure

1) ふきの下処理 00:06
Cut off the leaves of the butterbur and wash with water.
Cut off the roots and cut into appropriate sizes.
Sprinkle with salt and scrape.
Put water in a large pot and bring it to a boil.
Add the butterbur, which is still salted, and boil over high heat for 1 to 1.5 minutes.
Drain and soak in cold water.
Peel off the skin of butterbur.
2) 材料を切る 04:25
こんにゃくを切る。
フライパンに水(分量外)とこんにゃくを入れて茹で、ザルで水を切る。
ふきを4～5cmに切る。
さつま揚げを切る。
3) 炒める 06:58
Place a frying pan on the measuring instrument, add 2 to 460g, add sesame oil and fry over medium heat.
Stir-fry with soy sauce and mirin, and serve on a plate to complete.

Point

・Boil the leaves for 20 to 30 seconds, soak in water for 2 to 3 days, and then simmer for a stronger flavor.
・When preparing the butterbur, cut it according to the length of the pot.
・By doing board rubbing, the color becomes better.
・Cut the konnyaku and satsumaage into the same size as the butterbur to make them easier to mix.
・For soy sauce and mirin, use 10% of the ingredients.
・It is good to stir-fry so that the wipes do not become too soft.
・You can add buds, sesame seeds, chili peppers, carrots and bamboo shoots to your liking.