うなぎ丼（ネギうなぎ丼）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし
No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 15minutes
シロップ煮（新生姜のシロップ煮）｜coris cookingさんのレシピ書き起こし
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Ingredients
- fresh ginger : about 300g
- (A) Water : 400ml
- (A) Sugar : 200g
Time required
80minutes
Procedure
-
1)
Prepare fresh ginger
00:30
Lightly wash and drain fresh ginger to remove any dirt or discoloration.
Cut into rounds about 5mm wide. -
2)
煮る
01:25
鍋に(A)を入れて、強めの中火で加熱する。
沸騰したら火を止めて1を加え、再び中火で加熱する。
再び沸騰したら弱火にしてキッチンペーパーを落し蓋にして密着させ、弱火のまま約1時間煮る。
火を止めて常温で冷まし、冷蔵庫で1晩冷やしたら完成。
Point
・Because the sweetness permeates when it cools down, it is better to cool it over time.
・Time to cool at room temperature and time to cool in the refrigerator are not included in the required time.
・Put in a clean bottle that has been boiled and sterilized, cover the surface with plastic wrap while the pulp is soaked in syrup, and store in the refrigerator for several months.
・If you put it in a zip bag and freeze it, it can be stored for a long time.
・We recommend the arrangement of chopping the pulp and putting it in cakes, baked goods, dishes, and vinegared rice.
・We recommend mixing the syrup with soda or alcohol.
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