味噌焼き（ホルモンの辛味噌焼き）｜まかないチャレンジ!さんのレシピ書き起こし
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Simmered dish (Knotted kelp)｜[Inaka Soba Kawahara] Transcription of the cooking and pickles recipe
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Ingredients
- kelp : 1 bag (about 10 pieces)
- (A) Water : 400cc
- (A) dashi stock : 4g
- (A) soft brown sugar : 大さじ2
- (A) Mirin : 大さじ3
- (A) Cooking liquor : 大さじ3
- (A) Soy sauce : 大さじ2
Time required
35minutes
Procedure
-
1)
Prepare the kelp
00:55
Put the kelp and water (not listed) in a bowl and let it sit for 5 minutes.
Pour into a bowl and drain. -
2)
tie kelp
01:46
Tie loosely from the end so as not to tighten the kombu too much.
Adjust the size of the knot.
Tighten again and cut. -
3)
simmer
03:44
Put (A) in a pot and heat it over high heat to evaporate the alcohol.
Turn off the heat when it boils.
Add kelp.
Cover with a drop lid with kitchen paper.
Cook over medium heat for about 20 minutes.
Turn off the heat and let it cool to complete.
Point
・Knotted kelp recipe perfect for New Year dishes.
・Uses soft kombu seaweed for simmering.
・During step 1, the time changes depending on the outside temperature, so expose the kombu to water (not listed) until it softens.
・When tying the kombu, put one finger in it to make a hole and pass it through.
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