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煮物（ぜんまいの煮物）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

ぜんまい水煮 : 200g
糸こんにゃく : 100g
にんじん : 適量
油揚げ : 2枚
醤油 : 適量
みりん : 適量
ごま油 : 小さじ1

Time required

10minutes

Procedure

1) 下ごしらえをする 01:06
Add water (not listed) to a pot and bring to a boil.
Slice the boiled fern, thinly slice the thread konnyaku into 4-5 cm wide strips, and cut the carrot into thin strips of 4 cm wide strips.
Transfer an appropriate amount of hot water to a small pot and bring to a boil.
Pour an appropriate amount of hot water into a small pot and bring to a boil.
2) 調味料を計る 05:07
Weigh all the ingredients in step 1 and measure out 10% soy sauce and mirin.
3) stir-fry the ingredients 05:40
Spread oil (not listed) in a frying pan, add the thread konnyaku, carrots, and boiled fern in order and fry.
Add 2 and boil down, then add 1 fried tofu and mix lightly.
Add sesame oil and let it blend all together to complete.

Point

・The amount of carrots should be about 1/3 of the total ingredients.
・When chopping the carrots in step 1, it is best to cut them into pieces that are the same thickness as the fern boiled in water or a little thinner.
・To remove the oil from the fried tofu in step 1, sandwich the aburaage with a paper towel and hold it down with your hands.
・The amount of hot water to boil the thread konnyaku in step 2 should be about 2 ladles.
・When stir-frying the ingredients in step 3, it will be delicious if the carrots are thoroughly cooked before adding the fern.
・To bring out the umami, you can use Japanese-style dashi as you like.