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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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材料

  • 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

所要時間

10分

手順

  1. 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. 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. 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.

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