蒸し物（豚バラ肉とキャベツの蒸し物）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 15minutes
#Japanese food
#Side dishes
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Nikujaga ｜ Party Kitchen --Recipe transcription of Party Kitchen
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Ingredients
- Potatoes : 2 large
- Sliced beef : 100g
- onion : 1 piece
- Carrots : 1/2
- Silk pod : 10 sheets
- Dashi soup : 1 and 1/2 to 2 cups
- Salad oil : 1 tablespoon
- Liquor : 1 tablespoon
- sugar : 2 tablespoons
- soy sauce : 2-2 tbsp and 1/2 tbsp
- sweet sake : 1 tsp
Time required
45minutes
Procedure
-
1)
Prepare
00:06
Cut the potatoes into 5 pieces and cut the beef into 3 cm pieces.
Slice the onions, slice the carrots, and cut the silk pods in half diagonally with the calyx and streaks. -
2)
Fry the ingredients
00:48
Heat salad oil in a pan, add beef, onions and carrots and fry over high heat.
When the color of the meat changes, add potatoes and fry. -
3)
Pour the soup stock
01:40
When the ingredients are familiar, pour in the soup stock and let it boil.
-
4)
Take the lye and simmer
01:49
When it comes to a boil, reduce the heat to low, remove the lye, cover it with a lid, and simmer on medium heat for 5 minutes.
-
5)
Finish
02:21
Add sake and sugar to the pot and boil for a while, then add soy sauce and mirin.
Cover with otoshi buta and simmer until the broth is reduced to 1/3.
Add silk pods to finish and let it boil for a while.
Point
・ By frying the ingredients first, the flavor will be brought out and the seasonings will be more easily absorbed.
・ Add sake and sugar to the ingredients and let it boil for a while to bring out the sweetness and richness. After adding soy sauce, the sweetness of sugar will not soak in easily, so be sure to add it before soy sauce.
・ It is delicious to eat freshly, but if you let it sit for half a day and then eat it, the taste will be more delicious than it is soaked in.
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