サラダ（スパゲッティサラダ）｜食事処さくらの料理教室さんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 30minutes
#Japanese food
#Vegetable dishes
#Side dishes
#Popular YouTuber (more than 100,000 registered users)
#Suitable for lunch
#作り置き
きんぴら（ごぼうのきんぴら）｜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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- Number of Subscribers
- 18.2万人
- Number of View
- 4,389.0万回
- Number of Videos
- 640本
Ingredients
- ごぼう : 1本
- にんじん : 1本
- (A)醤油 : 37.7g
- (A)みりん : 37.7g
- 水 : 180ml
- ごま油 : 大さじ1
- ごま油(仕上げ用) : 小さじ1/2
Time required
20minutes
Procedure
-
1)
材料の下準備をする
00:30
Wash the burdock root with water.
Cut off the ends, cut into 8cm widths, and cut in half lengthwise into 3 equal parts.
Put water (not listed) and burdock root in a bowl and remove harshness.
Cut the carrots into 5 cm width and cut into 5 mm strips.
Put it in the bowl containing the burdock. -
2)
蒸し焼きにする
02:45
Put 1 in the frying pan and measure the ingredients.
Add sesame oil, mix well, and fry over medium heat until softened.
Add water, cover and steam. -
3)
調味料を計量する
04:27
(A)を計量する。
-
4)
煮る
05:11
Add 3 to 2, cover and simmer while stirring.
When the water becomes less, reduce the heat and simmer until the water is gone.
Add sesame oil (for finishing), mix, and serve on a plate.
Finished with sesame seeds (not listed) and chili peppers (not listed).
Point
・A total of 377g of burdock and carrots are used.
・10% of the ingredients are used for soy sauce and mirin.
・Water can be soup stock.
・Cut the burdock into thick pieces to make it chewy.
・It is better to cut carrots thinner than burdock.
・If burdock is sliced thinly, you can omit the process of adding water and cooking.
・If you like, you can add 0.5% sugar to the ingredients. Rich and shiny.
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