唐揚げ（手羽先の唐揚げ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 30minutes
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佃煮（ゴーヤの佃煮）｜coris cookingさんのレシピ書き起こし
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Ingredients
- Goya : About 1 piece (about 250g)
- (A) water : 150g
- (A) Mirin : 大さじ3
- (A) Soy sauce : 大さじ2
- (A) Sugar : 小さじ2
- 鰹節 : 2g
Time required
30minutes
Procedure
-
1)
prepare the goya
00:27
Wash bitter gourd.
Cut both ends of bitter gourd and cut in half lengthwise.
Remove seeds and guts with a teaspoon.
Cut into strips about 7mm wide. -
2)
heat up
01:14
Put bitter gourd and (A) in a pot.
Heat over medium heat.
Once boiling, reduce heat to medium-low and simmer.
When a small amount of broth remains, turn off the heat.
Remove the lid and cool to room temperature. -
3)
finish
03:05
Add katsuobushi to 2 and mix.
Arrange on a plate and complete.
Point
・Bitter gourd has a firmness in season, and the color is light green to greenish.
・Fine bonito flakes are used.
・During step 2, turn the pan occasionally to mix.
・Keep refrigerated for 7-10 days.
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