Gyudon (Cheddar Cheese Gyudon) | Recipe transcription by Ryuji's Buzz Recipe
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Tsukudani (kelp tsukudani)｜Hôtel de Mikuni's recipe transcription
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Ingredients
- kelp : 100g
- (A) Garlic : 小さじ1/4
- (A) Sake : 大さじ2
- (A)Mirin : 大さじ2
- (A) Beet sugar : 大さじ1
- (A)Rice vinegar : 大さじ2
- 醤油 : 大さじ4
- はちみつ : 大さじ1
- いりゴマ : 小さじ2
Time required
40minutes
Procedure
-
1)
make preparations
02:07
Cut the kelp into thin pieces and place in a bowl.
-
2)
boil down
03:50
Add 1 and (A) to a frying pan, turn on the heat, and stir-fry over high heat.
Once it boils, reduce the heat to medium-low.
Cover and simmer for about 10 minutes.
Add soy sauce and turn up the heat to high.
Once it boils, cover with a lid, reduce heat to low and simmer for 15 minutes.
Add honey and mix.
Reduce heat to medium and bring to a simmer.
Add roasted sesame seeds and mix. -
3)
Serve
08:44
Complete by serving in a bowl.
Point
・We use the kelp after making the dashi stock.
・Kombu weighs 15g in dry form.
・Kelp is easy to break when pushed or pulled.
・You can use a pot instead of a frying pan.
・When boiling down in step 2, stir occasionally with a spatula and check the situation.
・If the water disappears when boiling, it is a good idea to add water.
・You can also eat it as an ingredient in rice balls.
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