スープカレー（鶏もも肉と夏野菜のスープカレー）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 60minutes
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丼（かつおの漬けとねぎだれ丼）｜栗原心平「ごちそうさまチャンネル」 さんのレシピ書き起こし
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Ingredients
- かつお(刺身用の柵) : 200g
- soy sauce : 大さじ2
- みりん : 大さじ1
- 長ねぎ : 40g
- (A) Soy sauce : 大さじ1と1/2
- (A)酒 : 大さじ1/2
- (A)みりん : 大さじ1/2
- (A)砂糖 : 小さじ1
- (A)赤唐辛子(小口切り) : 小さじ1/2
- 酢 : 大さじ1
Time required
45minutes
Procedure
-
1)
かつおの漬けをつくる
01:45
Mix soy sauce and mirin in a vat.
Cut the bonito (sashimi fence) into 1-1.5cm thick pieces and pickle them in a vat.
Cover the bat with plastic wrap.
Chill in the refrigerator for 30 minutes. -
2)
ねぎだれをつくる
03:15
Roughly chop the green onions.
Put (A) into a small pot, add the green onions, and heat.
After boiling, simmer while stirring for about 1 minute and 30 seconds.
Turn off the heat in the small pot, add vinegar and mix.
Transfer the green onion sauce from the small pot to a metal bowl.
Cool the green onion sauce in ice water. -
3)
盛り付ける
05:43
器に白ご飯(分量外)を入れる。
1のかつをの漬けの汁気を切り器の白ご飯(分量外)の上に盛る。
その上に2のねぎだれをかけて完成。
Point
・You can use seared bonito instead of raw bonito.
・Make sure the bonito is fully submerged in the sauce.
・When placing a lamp on the bat, make sure that there is no air between the plastic wrap and the bonito.
・Do not pickle the bonito too much.
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