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炒め物（味噌ごぼう）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Burdock : 200g
にんにく : 1片(8g)
(A)味噌 : 大さじ1(20gほど)
(A)酒 : 大さじ1
(A)みりん : 大さじ1
(A)砂糖 : 小さじ1
水 : 大さじ4
鰹節 : 4g
ごま油 : 大さじ1

Time required

20minutes

Procedure

1) Prepare the burdock root 00:27
Wash the burdock root with water and rub it with aluminum foil.
Cut it into pieces about the length of your pinky finger, then cut into quarters lengthwise.
Add enough water to cover the burdock root (not listed in ingredients) in a bowl and let it sit for about 5 minutes.
2) Make miso sauce 03:16
Cut off the root of the garlic, cut it in half, and peel the skin.
Remove the garlic buds with a toothpick.
In another bowl, grate the garlic, add (A) and mix.
3) Prepare water and bonito flakes 04:39
Pour water into a small plate.
Place the bonito flakes in another small plate and crush them slightly.
Drain 1 in a colander and drain.
4) 加熱する 05:35
Add sesame oil to a frying pan and heat over medium heat.
Add the burdock root and mix to coat lightly with the sesame oil.
Add water and let it boil until it reaches the center, then cover and steam for 2 minutes.
Remove the lid and fry until the water evaporates.
Fry until the surface is browned and soft.
Lower the heat to the lowest setting, add the miso sauce, and bring to a simmer.
Turn off the heat, add the bonito flakes and mix.
5) 盛り付ける 08:19
4をお皿に盛り付けて完成

Point

・If the burdock root is thin, there is no need to cut it in half or into quarters.
・Remove garlic buds as they have a bitter taste.
・If the bonito flakes are too wet and difficult to break into small pieces, heating them in the microwave for 20 seconds will make it easier to break them into small pieces.
・If you stir-fry the burdock root instead of steaming it, it will turn brown before it is cooked or it will be difficult to cook it, so we recommend steam-grilling it.
・In step 4, check the taste until it becomes soft.
・After boiling in step 4, you can add hawk claws if you like.