プリン（マンゴーのココナッツミルクプリン）｜ HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 40minutes
おひたし（オクラのだし浸し）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
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Ingredients
- オクラ : 10本
- 粗塩 : 適量
- (A)水 : 150ml
- (A)みりん : 小さじ4
- (A)醤油 : 小さじ4
- (A)削り節 : 2g～3g
Time required
15minutes
Procedure
-
1)
オクラの下ごしらえをする
01:00
Rinse the okra with water.
Sprinkle with coarse salt, rub the okra together, then rinse and remove the downy hair.
Thinly cut off the tip of the calyx, and cut off the hard part around the calyx.
Make several vertical cuts. -
2)
味付けをする
02:50
フライパンに(A)を入れ強火で加熱する。
沸騰したら1～2分煮る。
1のオクラを入れ、蓋をして弱めの中火にし、時々フライパンを揺すりながら、2分蒸し煮にする。 -
3)
仕上げをする
04:38
Put 2 together with the juice in a storage container, remove the rough heat, and chill in the refrigerator to complete.
Point
・Sprinkle coarse salt over the okra and roll it on a cutting board to remove the vellus hair.
・By making cuts in the okra, the taste will become more familiar.
・By simmering the soup lightly before adding the okra, the flavor of the bonito is brought out.
・It is also delicious with somen or udon.
・The time required to remove the heat and cool it in the refrigerator is not included in the required time.
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