Salad (Myoga and cucumber with salt sauce) | Recipe transcription by Apron
apron Time required : 5minutes
煮物（白菜と油揚げの煮物）｜あさごはんチャンネルさんのレシピ書き起こし
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Ingredients
- 白菜 : 3枚
- 油揚げ : 1枚
- 白だし : 大さじ3
Time required
20minutes
Procedure
-
1)
具材の下準備をする
00:00
Cut the Chinese cabbage into bite-sized pieces.
Pour hot water (not listed) over fried tofu to remove oil.
Cut the fried tofu into bite-sized pieces. -
2)
煮る
00:38
Place the Chinese cabbage core, Chinese cabbage leaves, fried tofu, and white soup stock in a pot and heat over high heat.
Once it boils, reduce the heat to low, cover and simmer for 10 minutes. -
3)
盛り付ける
01:43
2をお皿に盛り付けて完成。
Point
・When boiling in step 2, remove the lid halfway through and stir gently.
・In step 2, the Chinese cabbage is ready when it becomes soft and the seasonings have soaked into the ingredients.
・If you like, you can finish it off with shichimi chili pepper or chili pepper.
・This is a perfect side dish.
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