アイスクリーム（ミルクアイスクリーム）｜ゆう スイーツ研究家さんのレシピ書き起こし
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佃煮（えのきの佃煮）｜【田舎そば川原】料理・漬物さんのレシピ書き起こし
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Ingredients
- Enoki mushroom : 200g
- (A) Japanese-style dashi stock : 小さじ1
- (A) Soy sauce : 大さじ2
- (A) Liquor : 大さじ2
- (A) Vinegar : 小さじ1
- (A) Water : 3 tablespoons
- みりん : 大さじ1
Time required
10minutes
Procedure
-
1)
Prepare the enoki mushrooms
00:13
Remove the stalks from the enoki mushrooms.
Divide into 2 equal parts and loosen the root part. -
2)
heat up
00:57
Put (A) in a pan, mix and bring to a boil.
Add 1 and bring to a boil, then reduce heat to medium low and heat.
Add the mirin and mix to evaporate the alcohol over medium heat. -
3)
Serve
02:57
Complete with 2 in a vessel.
Point
・Boil the tsukudani until the flavor permeates.
・Be careful not to burn during step 2.
・Make sure not to lose too much water in step 2.
・By adding mirin, it will shine.
・If you want to store it, put it in a jar and let it cool.
・Can be stored for up to 3 days.
・You can put it on a fried egg or put it in miso soup.
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