砂糖漬け（青梅の砂糖漬け）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 40minutes
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焼き浸し（ししとうとしめじの焼き浸し）｜ちゃらりんこクックさんのレシピ書き起こし
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Ingredients
- green pepper : 80g
- しめじ : 150〜200g
- 生姜 : 10g
- ごま油 : 大さじ1
- (A) Ponzu sauce : 大さじ4
- (A) Mirin : 大さじ1
- (A) Soy sauce : 大さじ1/2
Time required
15minutes
Procedure
-
1)
prepare the vegetables
00:48
Remove the stem of the shishito pepper and make a notch on both ends.
Divide the shimeji mushrooms into small bunches and remove the stalks. -
2)
mix the seasonings
02:01
Put (A) in a container.
Grate the ginger and mix. -
3)
heat up
02:45
Heat a frying pan and add sesame oil.
Add shishito peppers and cook over low heat until browned.
Turn the shishito pepper over and add the shimeji mushrooms.
Cook both sides over low to medium heat without covering.
Add 2 and bring to a boil. -
4)
put in a container
05:36
3の予熱をとって容器に入れて完成。
Point
・Recipes for grilled shishito and shimeji mushrooms that can be made with a single frying pan.
・Ideal for snacks and side dishes.
・By making cuts on both ends of the shishito pepper, it prevents it from exploding when heated and makes it easier for the flavor to permeate.
-Can be stored in the refrigerator for 1 week.
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