味噌（大葉味噌）｜coris cookingさんのレシピ書き起こし
coris cooking Time required : 10minutes
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Nameko oroshi | Chef Shitara's Cooking Dojo's Recipe Transcription
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Ingredients
- Nameko : 1 bag (about 200g)
- 大根 : 1/4本
- (A) Mentsuyu (4x concentrated) : 50ml
- (A) water : 150ml
Time required
10minutes
Procedure
-
1)
Boil nameko mushrooms
00:52
Remove the nameko mushrooms to a colander, rinse with water, and drain.
Put nameko mushrooms and (A) in a pot and bring to a boil over medium heat.
Remove the scum, reduce the heat and simmer for 2-3 minutes.
Turn off the heat and cool it in ice water (not listed). -
2)
make grated radish
03:11
Wash the daikon radish and cut off the leaves.
Grate the radish with the skin on using a grater. -
3)
Serve
04:17
Spread perilla (not listed) on a plate and place 2 on top.
Place 1 on top of 2 to complete.
Point
・The proportion of mentsuyu and water varies depending on the mentsuyu used, so it is good to use the mentsuyu ratio of the mentsuyu you use.
・If the mentsuyu is too sweet, add soy sauce to adjust the taste.
・In step 1, the mushroom mushrooms are thick and difficult to cool, and if left for a long time, they may deteriorate, so use ice water to cool them quickly.
・After grating the daikon radish in step 2, taste it.
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