丼（豚キムチ丼）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 10minutes
#Vegetable dishes
#Appetizers
#Side dishes
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#Over 10,000 views
#Boiled food
Imoni ｜ Kenmasu Cooking's recipe transcription
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Ingredients
- Taro : 600g
- Salt (for removing taro lye) : 1 tablespoon
- beef : 300g
- Burdock : 1/3
- Konjac : 1 sheet
- Maitake : 1 pack
- Enoki : 1 bag
- Leek : Two
- water : 2 liters
- Noodle soup : 300cc
- Liquor : 100cc
- sugar : 40g
Time required
30minutes
Procedure
-
1)
Prepare for konjac
01:21
Insert the konnyaku with a fork, then tear it into small pieces with a spoon, boil it, and remove the lye.
-
2)
Prepare for taro
01:54
Add salt to the peeled taro, knead it well, wash it thoroughly with water, and remove the lye.
-
3)
Stew the ingredients
02:42
Put konjak and taro in a pan, add water and burdock root, and when it boils, remove the lye.
Add sake and sugar and simmer for 8 minutes.
Cut the green onions diagonally.
Cut the beef into 2 cm widths.
When the bamboo skewers pass through the taro, add maitake mushrooms, enoki mushrooms, and beef (while loosening). -
4)
Season
05:28
Add mentsuyu and simmer for 5 to 6 minutes while removing the lye.
Add the green onions, boil for a while, and you're done!
Point
・ It is recommended that you first insert the whole konnyaku with a fork and then tear it off with a spoon so that the taste is easy to stain. Boil it down and remove the lye before using it.
・ In addition to boiling the taro, you can also remove the lye by rubbing it with salt and washing it thoroughly with water.
・ Finally, taste it, and if it is not enough, add sugar or soy sauce to adjust.
・ It's delicious even if you make it soup and put udon in the soup at the end! It is also recommended to add curry powder to make it look like curry udon.
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