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Boiled radish｜Transcription of Kenmasu Cooking's recipe

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Cooking

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Ingredients

Radish : One
Minced pork : 300g
egg : 10 pieces
water : 1600cc
It's a book : 12g
sweet sake : 200cc
Soy sauce : 200cc
sugar : 50g

Time required

40minutes

Procedure

1) Prepare the radish 00:50
Cut the radish into 2 cm widths and peel.
Cut it in half, put it in a pan, add enough water to fill the radish, and boil it for about 12 minutes.
After boiling, expose to water and let cool.
2) Boil the eggs 02:42
Pour water in another pan, add eggs and salt, and boil with occasional mixing. Boil for about 6 minutes after the water boils.
After boiling, soak in cold water and peel.
3) Stew the ingredients 06:57
Soak the oil in a pan, add minced meat and sesame oil, and fry.
When the minced meat is cooked, add water, radish, eggs, book sauce, mirin, soy sauce, and sugar, remove the lye, and then drop the hole in the center of the kitchen paper and use it as a lid. 20 Boil for about a minute and you're done!

Point

・ If the area around the radish is white and streaky, remove the skin thickly. When boiling daikon radish, be sure to boil it from water!
・ When the egg is boiling, boil it while rolling it with chopsticks, and the yolk will be the center of the boil. When boiling eggs, add salt or vinegar. Then, even if the shell breaks during boiling, the contents can be prevented from flowing out.
・ As for boiled food, "Happo Dashi" and "Dashi 8: Mirin 1: Soy Sauce 1" are the basics of cooking, so adjust the taste by adding sweetness to it.
・ If you put the otoshi buta on, you can prevent the surface from drying out, remove the lye, and convection the broth, so you can simmer cleanly.