![Tenshinhan｜Dare Uma [Cooking Researcher]'s Recipe Transcription](https://i.ytimg.com/vi/AjL8L7b9wu4/mqdefault.jpg)
Tenshinhan｜Dare Uma [Cooking Researcher]'s Recipe Transcription
Who horse [cooking expert] Time required : 15minutes
#Japanese food
#Vegetable dishes
#Side dishes
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煮物（粉吹き肉じゃが）｜ 管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
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- 306本
材料
- じゃがいも : 4〜5個
- 薄切り牛肉 : 200g
- 玉ねぎ : 1個
- ごま油 : 大さじ1〜2
- 醤油 : 大さじ2
- みりん : 大さじ1
- 甜菜糖 : 大さじ1
- 出汁粉 : 小さじ1
所要時間
25分
手順
-
1)
下ごしらえをする
01:30
じゃがいもの皮をむき、大きめの一口大にカットする。
玉ねぎの皮をむき、半分にカットし細切りにする。
牛肉を一口大にカットする。 -
2)
材料を煮る
03:09
Put sesame oil in a pan, add onions and beef in that order, and fry over medium heat.
Add soy sauce, mirin, beet sugar, and dashi powder.
Add the potatoes and water (not listed), turn the heat to high, cover with a drop lid and a lid, and simmer for about 20 minutes.
When the broth is gone, use a bamboo skewer to check the firmness of the potatoes.
Boil down until the potatoes are powdery and it's done.
Point
・牛肉の代わりにお好みで豚肉や鶏肉を使っても美味しい。
・甜菜糖はお好みの糖類で代用してもよい。
・手順2でじゃがいもを加えるときは、玉ねぎと牛肉の上に乗せるイメージで広げ入れるとよい。
・手順2の水の量は、じゃがいもが少し見えるくらいを目安にするとよい。
・落とし蓋はキッチンペーパーを活用すると便利。
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