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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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Chef Shitara's cooking dojo

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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.