スポンジケーキ（抹茶のスポンジケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 60minutes
#Vegetable dishes
#Side dishes
#Rice companion
#Complimented rice
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#Popular YouTuber (more than 100,000 registered users)
#Easy
#Suitable for lunch
きんぴら（カレーきんぴらごぼう）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし
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Ingredients
- ごぼう : 200g
- にんじん : 80g
- (A) Alcohol : 大さじ2
- (A)Mirin : 大さじ2
- 醤油 : 大さじ1
- (B) Curry powder : 小さじ2
- (B)White sesame : 大さじ1/2
- 水 : 大さじ1
- サラダ油 : 適量
Time required
15minutes
Procedure
-
1)
Preparation
01:35
Cut the burdock root and soak it in water (not listed) for 5 to 10 minutes.
Cut the carrots.
Drain the burdock root in a colander. -
2)
stir fry
04:59
Pour salad oil into a frying pan and heat over medium heat.
Add 1 and stir.
Add water and fry for 2-3 minutes.
Add (A) and fry over medium-high heat for 5 minutes, making sure to evaporate the moisture.
Return to medium heat, sprinkle with soy sauce, and mix quickly.
Add (B) and stir-fry while stirring well.
Point
・Wash the burdock well, remove the soil, and use the back of a knife to scrape off the skin.
-When cutting the burdock and carrots in step 1, cut them into 3cm wide pieces, thinly slice them, and then julienne them.
・By frying over medium to high heat, the texture of the burdock tends to remain.
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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 15minutes
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