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煮物（牛肉と舞茸の甘辛煮）｜まかないチャレンジ!さんのレシピ書き起こし

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A challenge to sprinkle!

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Ingredients

beef : 300g
舞茸 : 1パック
ごぼう : 60g
白滝 : 120g
ごま油 : 大さじ2
鷹の爪 : 1/2本
(A) Soy sauce : 大さじ3
(A) Alcohol : 大さじ3
(A)Mirin : 大さじ3
(A) Sugar : 大さじ1
(A)Water : 150cc

Time required

15minutes

Procedure

1) cut the ingredients 01:51
Cut the shirataki and maitake mushrooms into bite-sized pieces.
Score several vertical lines on the surface of the burdock with a knife.
Cut up the burdock root and put it in a bowl filled with water (not listed).
Wash the burdock under running water (not listed) and drain the water.
Put burdock root and water (not listed in ingredients) in a bowl.
2) boil 08:46
Heat a frying pan over high heat.
Add sesame oil, add the hawk claws and beef, and stir-fry.
Cook over high heat for about 1 minute without moving the beef.
Lightly stir-fry the ingredients.
Add the shirataki and drained burdock and stir-fry lightly.
Add (A) and Maitake mushrooms, cover, and simmer over medium heat for about 2 minutes.
Mix the ingredients gently.
3) 盛り付ける 14:51
お皿に2を盛り付ける。
万能ネギ(分量外)をかけて完成。

Point

・We use thinly sliced beef.
・I use Shirataki that has had the scum removed.
・If you use Shirataki that has not had the scum removed, boil it to remove the scum.
・The surface of the burdock root is washed with a scrubbing brush.
・When cutting the burdock root, it is best to roll the burdock root and scrape it without using too much force.
・If the burdock root you are cutting becomes short, you can easily shave it by inserting a bamboo skewer into it.
・Chop the ends of the burdock root that cannot be cut into thin pieces.
・You can also make it by adding tofu or tofu.