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豚汁|クキパパ料理チャンネルさんのレシピ書き起こし

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Ingredients

  • pork belly block : 300g
  • 塩 : 1 teaspoon (5g)
  • 砂糖 : 1 teaspoon (3g)
  • ニンジン : 1本(120g)
  • ごぼう : 1本(150g)
  • 大根 : 1/3本(250g)
  • White green onion : 1本(50g)
  • 椎茸 : 3〜4個(92g)
  • ごま油 : 大さじ1
  • 水 : 1ℓ
  • (A) Concentrated mentsuyu : 大さじ1
  • (A) Mirin : 大さじ1
  • (A) Japanese style dashi : 小さじ1(3〜4g)
  • 味噌 : 70〜80g

Time required

30minutes

Procedure

  1. 1) 豚バラ肉の下処理をする 00:21

    Cut the pork belly into 1.5 mm wide strips.
    Mix salt and sugar and pour over the pork belly.
    Put the pork ribs in a storage bag and chill in the refrigerator.

  2. 2) 材料を切る 02:23

    Slice the white onion diagonally.
    Cut the radish into ginkgo nuts.
    Cut the stem of the shiitake mushroom into rings.
    Cut the shiitake mushrooms in half and slice thinly.
    Cut the carrot into ginkgo nuts.
    Cut the pork belly from Step 1 into bite-sized pieces.
    Cut the burdock root in half lengthwise and then diagonally.

  3. 3) 炒める 04:34

    鍋にごま油を入れ強めの中火にかける。
    鍋に2のニンジンと豚バラ肉を加え混ぜながら炒める。
    鍋に2の椎茸の軸とごぼうを加えさらに3~4分炒める。

  4. 4) 煮る 05:35

    3の鍋に水を加え強めの火加減で沸騰させる。
    鍋に2の大根と椎茸の身を加え中火で煮る。

  5. 5) 仕上げる 06:15

    4の鍋に(A)を加え10分程煮込む。
    さらに味噌と2の白ネギをを加える。
    再び煮立てて完成。

Point

・It is good to use salted pork belly.
・If the salted pork belly will not be used the next day, it should be frozen.
・Wash the burdock thoroughly.
・The amount of ingredients is appropriate.
・Be careful not to burn when frying in a pan.
・Make sure the radish is soft before adding miso.

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