台湾カステラ| まんぷくcafeさんのレシピ書き起こし
まんぷくcafe Time required : 70minutes
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煮物（里芋とヤリイカの煮物）｜まかないチャレンジ! さんのレシピ書き起こし
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材料
- taro : 1kg
- ヤリイカ : 3杯
- (A) Ginger (sliced) : 3～4枚
- (A) water : 500ml
- (A) Dashi pack : 2個
- (A) sugar : 大さじ3～4
- (A) Liquor : 50ml
- (A) Soy sauce : 50ml～80ml
- 塩 : 適量
所要時間
45分
手順
-
1)
Prepare the spear squid
02:02
Separate the body and legs of the squid, being careful not to tear the flesh.
Discard ink sacs, bones, beaks, eyeballs, and toes. -
2)
cut the squid
04:15
Cut the legs in half, wash the body and cut into large pieces.
Wash the whole thing with water and raise it to a colander. -
3)
cut taro
05:28
Peel the taro skin and soak it in water.
Cut into bite-sized pieces and rub with salt in a bowl to remove the sliminess.
Wash it with water and raise it to a colander. -
4)
boil the squid
10:52
Put (A) in a pot, heat it up, and when it boils, add 2.
After simmering for 2-3 minutes, take out the spear squid.
Squeeze the dashi pack and take it out. -
5)
simmer the taro
14:20
Lower the heat and add 3.
When it boils, cover with a drop lid and simmer over medium heat for 15 minutes.
When the bamboo skewers pierce the taro easily, add the spear squid back in and lightly boil down.
Arrange on a plate and complete.
Point
・Spear squid is in season from January to March. If you use the one that has eggs, it will be more delicious.
・Be careful not to crush the ink bags and eyeballs, as the cutting board will get dirty if the contents come out.
・Because spear squid shrinks when heated, it is better to cut it into large pieces. You can leave the skin on.
・Add 50ml of soy sauce and add while tasting.
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