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おでん（トマトのおでん）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

大根 : 1/2本
トマト : 5個
じゃがいも : 2個
厚揚げ : 1枚
板こんにゃく : 1枚
ゆでたまご : 6個
練り物 : 適量
水 : 適量
昆布 : 10cm
だしパック : 2袋
(A)Mirin : 大さじ2
(A) Soy sauce : 大さじ2
(A)塩 : 適量
砂糖 : 少々

Time required

20minutes

Procedure

1) boil radish 00:42
Peel the radish and cut into 3cm wide slices.
Boil water (not listed in ingredients) in a pot for 20 minutes.
Heat over high heat until it boils, then reduce heat to low and cover.
2) take the soup stock 02:00
Fill a clay pot with water, add the kelp and dashi pack, and turn on the heat.
Cut the paste, konnyaku plate, fried tofu, and potatoes into easy-to-eat pieces.
Remove the stem from the tomato and make a slit in the bottom.
Soak the tomatoes in hot water for about 15 seconds, then quickly dip them into ice water and peel them.
3) boil the ingredients 05:44
When the stock in the clay pot comes to a boil, add (A) and remove the stock pack.
Add all ingredients except tomatoes and potatoes, cover and simmer for 15 minutes.
Add tomatoes and potatoes, cover and simmer for another 5 minutes.

Point

・Use your favorite ingredients for the paste.
- Fill the clay pot about halfway with water.
・If you don't have a dashi pack, you can use dashi stock (2 teaspoons).
・Add sugar to your liking.
・After cutting the radish in step 1, bevel it and make cross-shaped cuts on both sides to allow the flavor to absorb better.
・Cut the potatoes from step 1 into desired sizes, bevel them, and expose them to water.
・Make incisions on both sides of the konnyaku board before cutting.
-When boiling the daikon radish in step 1, add salt (not listed) to soften it quickly due to osmotic pressure.
・Once the radish is boiled, place it in a bowl filled with water (not listed in ingredients).
・When adding the ingredients in step 3, add the potatoes and tomatoes at different times as they tend to fall apart easily.