そうめん（きゅうりとツナ缶と塩昆布のそうめん）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 10minutes
丼（牛丼）｜料理人 設楽の料理道場さんのレシピ書き起こし
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Ingredients
- beef cut (thinly sliced) : 253g
- 糸こんにゃく : 1袋(200g)
- 玉ねぎ : 1/4個(250g)
- (A) Soy sauce : 100g
- (A) Mirin : about 50g
- (A) Liquor : about 50g
- (A) Sugar : 18-19g
- (A) Water : 300g
Time required
20minutes
Procedure
-
1)
remove the scum
00:34
Add water (not listed) to a frying pan and heat.
Drain the thread konjac, cut it into bite-sized pieces, and put it in a frying pan to remove the scum. -
2)
cut material
01:00
Cut off the core of the onion, remove the center part and cut it into 3 equal parts.
Chop the remaining onions.
When 1 boils, drain the hot water and take it out in a colander. -
3)
Weigh
01:53
Add all ingredients to the pan and measure.
Weigh each of (A). -
4)
炒める
02:42
Heat the frying pan from step 3 and fry until the meat is cooked through.
-
5)
煮る
03:06
Add (A) to 4 and bring to a boil.
When it boils, remove the scum and boil down for about 5 minutes.
Serve rice (not listed) in a bowl, top with pickled ginger and all-purpose green onions to complete.
Point
・ Describe the amount for 3 to 4 people.
・If you like, you can add hot spring eggs, tomatoes, and green onions.
・In step 2, if the cut off beef is large, cut it into easy-to-eat pieces.
・For all the ingredients weighed in step 3, use 16% soy sauce, 8% each for sake and mirin, 3% sugar, and about three times as much water as soy sauce (48-50% of all ingredients).
・In step 5, simmer until the broth is reduced to 1/3.
・If you are not going to eat it right away, put it in ice water to cool it quickly and put it in the refrigerator. It can be stored for about 4 days.
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