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煮物（大根と卵の煮物）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

大根 : 700～800g
ごま油 : 大さじ1
(A) water : 1カップ
(A) Liquor : 50ml
(A) Mirin : 50ml
(A) Dashi pack : 1 packet
(A) sugar : 大さじ1
醤油 : 50ml
egg : 適量

Time required

40minutes

Procedure

1) cut the radish 00:44
Peel the daikon radish and cut it into 2 cm wide ginkgo slices.
2) boil 02:33
Add 1 water (not listed) to a pot.
Once boiling, add eggs and boil for 15-20 minutes over medium heat.
After 7 minutes of boiling, remove the eggs.
Take out the daikon radish, drain it, and let it sit for about 5 minutes.
3) simmer 05:03
Add sesame oil and radish from 2 to a frying pan and fry.
Add (A) and boil down.
After about 2 minutes, remove the pack.
Add soy sauce and 2 boiled eggs and boil down.
Turn off the heat, add garland chrysanthemum (not listed), cover and leave for 5-6 minutes.
Cut the egg in half and put it on a plate to complete.

Point

・The net weight of radish should be 600-700g.
・Thickly peel the daikon radish, cut it into thin strips, and make it into kinpira.
・Boil the daikon radish in plenty of water.
・By boiling the daikon radish and egg together, the egg shell absorbs the scum of the radish.
・You can change the sugar to brown sugar or oligosaccharide.
・Japanese-style dashi granules can be substituted for the dashi pack. It is good to use 1 teaspoon (5g).
・Preheat and put in a storage container and store in the refrigerator for 5 days.