ジュース（生姜レモンジュース）｜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
Mackerel radish | Yu you's recipe transcription
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Ingredients
- Mackerel can : 1 can
- Radish : 1/3
- ginger : 1-2g
- Sesame oil : 1 tablespoon
- water : 300cc
- Liquor : 1 tablespoon
- Soy sauce (dark mouth) : 1 tablespoon
- sweet sake : 1 tablespoon
Time required
30minutes
Procedure
-
1)
Cut the material
00:46
Cut the radish into small pieces with the skin (the simple way to cut it is at the point), and slice the ginger thinly.
-
2)
Fry the radish
01:43
Put sesame oil in a pan and fry the radish until lightly colored.
-
3)
Stew in a pot
02:51
Put water, sake, soy sauce, and mirin in the fried radish, put the drained mackerel cans and ginger, cover with a lid, and simmer for 15 to 20 minutes on medium to low heat.
-
4)
Serve
03:57
Serve nicely on a plate.
Point
Cut the radish in half vertically and then in half vertically. You can easily cut the radish into 1/4 pieces by shifting it back and forth and cutting the radish like ginkgo biloba.
If you fry the radish before boiling, the radish odor will disappear and the aroma will be added to the stew.
If you like a sweet simmered dish, add 1 tablespoon of sugar and simmer.
Drain the water from the mackerel can, and when boiling it, divide it in two by hand to make it easier to eat.
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