出汁漬け（オクラの鶏塩出汁漬け）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 20minutes
煮物（白菜と豚肉のうま煮）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- Chinese cabbage : 500g (1/4 piece)
- sliced pork : 200g
- しめじ : 100g
- (A) water : 800ml
- (A) Liquor : 大さじ3
- (A) Mirin : 大さじ3
- (A) Soy sauce : 大さじ3
- (A) sugar : 大さじ2
Time required
20minutes
Procedure
-
1)
prepare the vegetables
00:14
Separate the cabbage into soft leaves and hard parts.
Cut the Chinese cabbage leaves into large bite-sized pieces.
Cut the hard part of the Chinese cabbage into bite-sized pieces.
Cut the shimeji mushrooms into small bunches, removing the stalks. -
2)
heat up
01:04
Put the hard part of the Chinese cabbage into the frying pan.
Place the shimeji mushrooms and thinly sliced pork in that order.
Add (A) and bring to a boil.
Remove the scum by mixing.
Reduce heat and simmer for 5 minutes.
Add the cabbage leaves and bring to a boil.
Boil for about 3 minutes.
When the ingredients are on fire, mix and taste. -
3)
Serve
02:50
Completed with 2 on a plate.
Point
・Because Chinese cabbage is cooked for different times, separate the hard part from the soft leaf part after cutting.
・It becomes more delicious if you eat it with ponzu sauce like a hot pot dish.
・It is a dish that warms the body.
・The amount is for two people.
・ Thinly sliced pork is used in small pieces.
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