アイスクリーム（豆乳のバナナヨーグルトアイスクリーム）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 10minutes
#Vegetable dishes
#Side dishes
#Popular YouTuber (more than 100,000 registered users)
#Suitable for lunch
#作り置き
きんぴら（大根のきんぴら）｜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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- 640本
Ingredients
- 大根 : 289.5g
- にんじん : 76g
- 油揚げ : 51.5g
- サラダ油 : 小さじ1
- 醤油 : 41.7g
- みりん : 41.7g
- (A) Water : 約140ml
- (A) Japanese style dashi : 小さじ1/4
- ごま油 : 小さじ1/2
Time required
15minutes
Procedure
-
1)
cut material
00:31
Wash the daikon radish, wipe off the moisture, and cut into 5 cm lengths.
Cut the carrots into 5 cm lengths.
Wrap the aburaage in kitchen paper to remove the oil and cut into 5mm thick slices. -
2)
Weigh
03:35
1. Weigh soy sauce and mirin respectively.
-
3)
stir fry
04:12
Put salad oil, radish and carrots in a frying pan and fry over medium heat.
Add (A), mirin and soy sauce, cover and simmer.
Add aburaage and fry.
Add sesame oil and mix lightly.
Place on a plate, top with black sesame seeds (not listed), and chili pepper (not listed) to complete.
Point
・Enter the amount for two people.
・Cut the daikon radish from Step 1 into 5mm squares.
・Add the fried tofu from step 3 and stir-fry.
・Use 1/3 of the amount of daikon radish for carrots. It is better to cut it smaller than the radish.
・Use 1/4 of the amount of water.
・10% of the ingredients are used for soy sauce and mirin.
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