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ネギ味噌（おかかネギ味噌）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Japanese leek : One
生姜 : 1かけ
味噌 : 大さじ1
みりん : 大さじ1
醤油 : 小さじ1
鰹節 : 1パック(4g)
ごま油 : 適量

Time required

15minutes

Procedure

1) Preparing the green onion 01:10
Cut off the spring onion roots.
Cut off the green part, disassemble and wash.
Cut into small pieces.
2) heat up 02:15
Heat a frying pan.
Drizzle sesame oil.
Add spring onion and fry.
When the green onions are cooked through, add the grated ginger.
mix.
Turn off the heat and add soy sauce and mirin and mix.
Light the fire to evaporate the water and fry.
Turn off the heat and add katsuobushi and mix.
Add soy sauce and mix to complete.

Point

・It will be easier to cut if you hold the green part of the green onion with your hand before cutting.
・The sliced green onion can be thin or thick.
・In step 2, put water (not listed) in a frying pan and heat it. When the water (not listed) evaporates, the temperature has increased.
・You can substitute sesame oil with any oil you have at home.
・You can increase the amount if you like.
・During step 2, add the bonito flakes at the end so that the flavor remains.
・If you like, you can put it in rice porridge, or spread it on toasted mochi and sandwich it with seaweed.
・You can add hot water to miso onions and make it into a soup.
・Can be stored in the refrigerator for 1 week or more.