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煮物（切り干し大根のうま煮）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Kiriboshi radish : 50g
油揚げ : 1枚
にんじん : 1枚
水 : 300ml
醤油 : 大さじ2
鰹節 : 1パック(4g)

Time required

20minutes

Procedure

1) Prepare the ingredients 01:37
Peel the carrots, cut the sides, and thinly slice diagonally.
Arrange the carrots and cut into strips starting from the edge.
Cut the fried tofu in half and thinly slice.
Wash the kiriboshi daikon with water (not listed) and discard the water (not listed).
Cut the kiriboshi daikon radish into easy-to-eat lengths using kitchen scissors.
2) boil 04:27
Add the dried radish to the frying pan and spread it out.
Place carrots and fried tofu in that order.
Add water and cover.
Bring to a boil over high heat, then reduce heat.
Simmer for 5-10 minutes.
Check the firmness of the carrots.
Add soy sauce and mix.
Turn off the heat, add the bonito flakes and mix.

Point

・Can be stored in the refrigerator for 3 to 4 days.
・When boiling, place the carrots below the fried tofu so that they cook more easily.
・By adding soy sauce at the end, you don't have to worry about it burning.
・Kiriboshi daikon itself is sweet, so there is no need to add sugar.
・You can eat it deliciously even when it's cold.