蒸し物（豚バラ肉とキャベツの蒸し物）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 15minutes
#Seafood dishes
#Appetizers
#Side dishes
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佃煮（あさりの佃煮）｜夕方食堂さんのレシピ書き起こし
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Ingredients
- shelled clams : 1.5kg
- ginger : 10g
- (A)水 : 1L
- (A)酒 : 100ml
- (B) Clam broth : 100ml
- (B) Soy sauce : 90ml
- (B) Mirin : 60ml
- (B) sugar : 大さじ2
Time required
45minutes
Procedure
-
1)
Wash shelled clams
00:40
Wash the shelled clams well under running water.
-
2)
加熱する
01:10
フライパンに1と(A)を入れて火にかける。
あさりが開いてきたらアクをすくいながら加熱する。
あさりが全て開いたら火を止め、だし汁と身に分ける。
身は流水で冷ましながら殻を取り除き、だし汁は濾す。 -
3)
生姜を切る
03:20
生姜の皮を剥き、千切りにする。
-
4)
boil down
03:35
Put clam meat, 3, and (B) in a frying pan and boil down.
When it boils, reduce the heat to medium, cover with a drop lid with aluminum foil and heat for about 15 minutes.
Drain off the remaining water while mixing and it's done.
Point
・A clam tsukudani recipe that is easy to make with simple seasoning and can be used as a side dish or as a snack.
・Use 200-250g of shelled clams.
・It is recommended to store in a bottle.
・Can be stored in the refrigerator for 2 weeks.
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