漬物（らっきょうの甘酢漬け）｜coris cookingさんのレシピ書き起こし
coris cooking Time required : 20minutes
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鍋（ハリハリ鍋）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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- 2,415本
Ingredients
- mizuna : 200g
- 油揚げ : 2枚
- 長ネギ : 1/2本(60g)
- 豚バラ肉 : 250g
- 鰹節 : 3g
- (A)水 : 400ml
- (A)うま味調味料 : 5振り
- (A)醤油 : 小さじ2
- (A)オイスターソース : 小さじ2
- (A)塩 : 小さじ1/2
Time required
20minutes
Procedure
-
1)
prepare the material
02:44
Cut the spring onion diagonally.
Cut off the root part of the mizuna and cut it into 3-4 cm wide pieces.
Lay the aburaage on its side and cut into thin strips.
Cut the pork belly into 3 equal parts.
Heat the katsuobushi in a 600W microwave oven for 40 seconds and knead it into katsuo powder. -
2)
加熱する
05:17
鍋に(A)と鰹粉を入れて軽く混ぜる。
水菜、長ネギ、油揚げの順に入れ、蓋をして数分煮る。
豚バラ肉を入れ、蓋をして数分煮る。
火が通ったら完成。
Point
・You can use any part of the spring onion that you like, but if you use the green part, the broth will be more flavorful.
・Oyster sauce has the flavor of seafood and goes well with soy sauce.
・You can use Japanese pepper or yuzu pepper if the taste is strange.
・It is good to finish with udon or rice porridge.
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