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炒め物（きんぴらごぼう）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Carrot : 1/2 (about 80g)
ごぼう : 1本(約100g)
ごま油(にんじん用) : 大さじ1
ごま油(ごぼう用) : 大さじ1
塩 : 少々
酒 : 大さじ1
水 : 大さじ5
さとうきび糖 : 大さじ1/2
赤唐辛子の小口切り : 1本分
醤油 : 大さじ1
白炒りごま : 適量

Time required

25minutes

Procedure

1) prep the carrots 01:17
Peel the skin off the carrots, slice them diagonally, line them up and slice them lengthwise.
Wash the burdock root, slice it diagonally, line it up and slice it vertically.
Soak the burdock in water (not listed) for 2-3 minutes.
2) fry carrots 02:51
Heat sesame oil (for carrots) in a frying pan.
Add carrots and heat over medium heat.
Fry so that it does not burn.
Sprinkle with salt and fry.
Remove to container.
3) Stir fry burdock 04:19
Heat sesame oil (for burdock) in a frying pan.
Heat over medium heat and drain the burdock root.
Sauté over medium heat for 2-3 minutes.
Turn off the heat and add sake and water.
Heat over low heat, add sugar cane sugar and simmer.
Add the chopped red chili pepper and fry.
When the water is gone, taste it and add soy sauce and fry it.
4) 混ぜ合わせる 08:14
3の火を止めて2を戻し入れる。
白炒りごまを入れて余熱で混ぜ合わせる。
5) 盛り付ける 08:56
お皿に4を盛って完成。

Point

・The amount is for two people.
・If you are concerned about dirt on the burdock, scrape the skin with a kitchen knife.
・The burdock root does not need to be exposed to vinegar water.
・Fry the carrots separately from the burdock root, which cooks at different times, because you want to make the carrots colorful.
・You don't have to wash the frying pan when frying burdock root.
・When frying the burdock, taste the burdock when the moisture is gone, and if it is hard, add water (not listed) and simmer.
・We use domestically produced cane sugar.