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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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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. 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. 2) Weigh 03:35

    1. Weigh soy sauce and mirin respectively.

  3. 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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