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煮物（キャベツの梅煮）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

キャベツ : 1/4個
塩 : 小さじ1/4
(A) Mirin : 大さじ1
(A) water : 100ml
梅干し : 1～2個
油揚げ : 1枚
かつお節 : 1パック(4g)

Time required

15minutes

Procedure

1) cut material 00:55
Cut the cabbage into large pieces.
Wipe off the oil from the fried tofu with kitchen paper and cut into strips.
2) simmer 01:44
Add cabbage and salt to the frying pan and mix gently.
Add (A), fried tofu and umeboshi, cover and heat over high heat.
When it comes to a boil, simmer over medium heat for about 5 minutes.
Turn off the heat, crush the umeboshi and mix.
Add katsuobushi and mix.
Finished on a plate.

Point

・Umeboshi with a salt content of 8% is used.
・Cabbage is first boiled in salt to soften it in a short time and give it a beautiful color.
・Because fried tofu absorbs seasonings easily, it is better to put it on top of the cabbage and simmer it without mixing it.
・Umeboshi should be used with the seeds attached. By crushing it after boiling, it becomes a beautiful color.
・After adding the dried bonito flakes, taste it and add soy sauce to your liking.
・You can arrange it by adding green shiso to the finish.