浅漬け（きゅうりとみょうがの生姜醤油浅漬け）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 10minutes
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味噌汁（白身魚の味噌汁）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- White fish : 100g
- 玉ねぎ : 60g
- 油揚げ : 60g
- 舞茸 : 30g
- 刻みネギ : 適量
- 粉山椒 : 適量
- 水 : 600ml
- kelp : 1枚(5g)
- miso : 約40g
- soy sauce : 小さじ1
Time required
25minutes
Procedure
-
1)
Preparing the white fish (1st time)
00:15
Sprinkle salt (not listed) on the tray.
Place white fish cut into bite-sized pieces.
Lightly sprinkle salt all over the fish.
Chill in the refrigerator for 15 minutes. -
2)
材料を切る
00:34
Cut off the core of the onion and slice thinly.
Cut the fried tofu into bite-sized pieces.
Chop the maitake mushrooms into easy-to-eat size by hand. -
3)
Preparing the white fish (second time)
01:17
Remove 1 white fish from the refrigerator.
Wipe off the moisture on the surface of the white fish with a paper towel. -
4)
味付けをする
01:31
Put water and kelp in a pot and heat.
Take out the kelp just before it boils.
Add the chopped ingredients from 2 and the white fish from 3 and heat for about 5 minutes.
Add dissolved miso and finish with soy sauce and mix. -
5)
盛り付ける
02:36
器にのせ、刻みネギと粉山椒をかけて完成。
Point
・Cut the onion along the grain.
・When adding miso, pour broth onto a plate with miso on top and dissolve the miso before adding.
・Add soy sauce for flavor.
・Add chopped green onions and powdered Japanese pepper to your liking.
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