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鍋（白菜漬け鍋）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

白菜漬け : 1パック
春雨 : 30g
豚バラ肉 : 200g
なめこ : 1袋
しいたけ : 4個
豆腐 : 1パック
水 : 600cc
(A) Chicken bone soup base : 大さじ1
(A) Liquor : 大さじ1
(A) Soy sauce : 大さじ1
(B) Leek : 適量
(B) Sesame : 適量
(B) Sesame oil : 適量

Time required

20minutes

Procedure

1) prepare the material 01:26
Return vermicelli with water.
Cut off the stems of the shiitake mushrooms and cut them into bite-sized pieces.
Cut the tofu into bite-sized pieces.
Cut the green onion into small pieces.
Take out the pickled Chinese cabbage juice.
2) simmer 03:15
Add water, (A), and pickle juice from 1 to a pot and bring to a boil.
Add pickled Chinese cabbage, tofu, shiitake mushrooms and nameko mushrooms.
Add the pork belly while spreading it out and simmer for 2-3 minutes.
remove the scum.
Once boiling, add the vermicelli.
Add (B) and serve on a plate to complete.

Point

・You can put the vermicelli directly into the pot without rehydrating. Can be substituted with kudzu cut.
・Japanese-style dashi stock can be substituted for chicken stock.
・When adding the pickling juice in step 2, add half and taste it before adjusting the amount.
・If it's too thick, add water, if it's too thin, add salt, and if you want it to be sour, add vinegar.
・Add the vermicelli at the end.
・You can arrange it by adding Sichuan pepper, chili oil, and yuzu pepper.
・You can use the leftover juice to add rice porridge or noodles, or eat it like ochazuke.