甘辛煮（玉ねぎと豚肉の甘辛煮）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 10minutes
Boiled Kiriboshi Daikon | White rice.com Channel's recipe transcription
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Ingredients
- Kiriboshi daikon (dried food) : 25g
- Carrots : 1/3
- Aburaage : 1 small
- Boiled silk pods : 4-5 sheets
- Salad oil : 1/2 teaspoon
- (A) Dashi soup : 100ml
- (A) Kiriboshi daikon soup : 100ml
- (A) Soy sauce : 1 tablespoon
- (A) Mirin : 1 tablespoon
- (A) Sugar : 1 tsp
Time required
35minutes
Procedure
-
1)
Return the dried radish
00:21
Wash the dried daikon radish, rehydrate it with plenty of water, and squeeze the water out.
-
2)
Combine the soup stock and the soup stock
00:51
Combine the soup stock and the reconstituted soup with dried daikon radish to make 200 ml.
-
3)
Cut the material
01:04
Cut the fried tofu into strips.
Cut the carrots into 4-5 cm long julienne. -
4)
Fry the ingredients
01:19
Heat the vegetable oil in a pan over medium heat, add carrots and 1 dried daikon radish, fry lightly for about 1 minute while loosening with chopsticks, and then add the oil.
-
5)
Add seasoning
01:55
Add the soy sauce, mirin, and sugar made in 4 to 2 in that order and mix them to bring the broth to a boil.
-
6)
Cover with otoshi buta and simmer
02:47
When the broth boils, remove it, cover it with a lid, reduce the heat a little, and simmer for 10 to 15 minutes.
-
7)
Check the amount of broth and finish
03:06
Remove the otoshi buta, check the amount of broth, and when the broth is slightly left on the bottom of the pot, add boiled silk pods and mix gently to turn off the heat.
Point
・ Materials are for 2 to 3 people.
・ Rehydrate the dried daikon radish with water and squeeze the water to make it easier for the taste to soak in.
・ Since the reconstituted juice of Kiriboshi daikon is used after squeezing, scoop up small items with a ladle.
・ The last bluish taste is delicious not only with silk pods but also with green beans and trefoil.
・ Boil the bluish color and add it just before turning off the heat to make the color bright and beautiful.
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