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鍋（焼きちくわと白菜の鍋）｜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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Number of Videos: 557本

Ingredients

白菜 : 1/4(500g)
えのき : 1パック
長ネギ : 1本
焼きちくわ : 2本
絹豆腐 : 1パック(300g)
(A)水 : 600ml
(A)酒 : 50ml
(A)みりん : 50ml
(A)醤油 : 大さじ1
(A)オイスターソース : 大さじ1
(A)中華顆粒だし : 小さじ2
(A) Dashi soup pack : 1パック
塩 : 2つまみ

Time required

20minutes

Procedure

1) スープをつくる 00:37
Add (A) to the frying pan and mix.
2) cut the ingredients 01:38
Place the cut ingredients in the frying pan in order.
Cut the core of the Chinese cabbage and cut it into bite-sized pieces.
Wash and drain the Chinese cabbage in a salad spinner.
Cut off the stones from the enoki mushrooms and loosen them into bite-sized pieces.
Trim the root of the green onion and cut it diagonally.
Cut the grilled chikuwa diagonally.
3) 絹豆腐の下処理をする 04:42
絹豆腐の水気をキッチンペーパーで切る。
4) 煮込む 05:15
Heat the frying pan containing the ingredients over medium heat.
Break up the silken tofu from Step 3 with a spoon and add it to the frying pan.
After boiling, reduce heat to low, cover and simmer for 15 minutes.
Mix everything together, sprinkle with salt and mix.

Point

・In the video, a deep frying pan is used, but you can also use a pot.
・Cut the Chinese cabbage into large pieces so that it retains some texture.
・Chinese cabbage often has insects in it, so be sure to wash it once before use.
・Mom tofu can be used instead of silken tofu.
・Add silken tofu to the space created by heating the frying pan.
・I wash the cooked rice 2-3 times while changing the water and use it for zosui.