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焼き浸し（ししとうの焼き浸し）｜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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Chef Shitara's cooking dojo

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Ingredients

ししとう : 20本(127g)
麺つゆ : 50㎖
水 : 200㎖
かつお節 : 適量
サラダ油 : 適量
ごま油 : 小さじ1/2

Time required

5minutes

Procedure

1) Preparing the shishito peppers 00:25
Wash the shishito peppers.
Remove the stems from the shishito peppers and drain on kitchen paper.
Crush the shishito peppers in your palm.
2) 浸け汁をつくる 02:03
耐熱容器に水と麺つゆを入れる。
3) bake in a frying pan 03:26
Heat a frying pan and add salad oil.
Discard excess oil and let cool for 30 seconds to 1 minute.
Add sesame oil to a frying pan and heat over medium heat.
Add the shito peppers to the frying pan, lower the heat and cover.
Stir occasionally to prevent shishito peppers from burning.
4) 仕上げる 05:33
3のししとうを2の耐熱容器に加える。
粗熱が取れたら30分程冷蔵庫で冷やす。
5) 盛り付ける 06:05
4のしし唐と浸け汁をお皿にのせる。
かつお節をかけて完成。

Point

・You can also use something that is not spicy, such as Manganji chili pepper.
・The ratio of mentsuyu to tentsuyu is fine, but make it thinner and adjust accordingly.
・Make water and noodle soup in a ratio of 4:1.
・If you feel the noodle soup is too sweet, add soy sauce.
・You can add grated ginger to the dipping sauce if you like.
・When using an iron frying pan, heat it, add oil, and let it cool before using it.
・Do not air fry Teflon frying pans.
・It will last for about 4 to 5 days in the refrigerator.
・The required time does not include time to cool in the refrigerator.