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鍋（キムチ鍋）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

白菜 : 外側の葉4～5枚
豚バラスライス : 200g
もやし : 1袋
にんじん : 少々
しめじ : 1株
えのき : 1/2袋
長ねぎ : 1本
厚揚げ : 1枚
豆腐 : 1丁
ニラ : 適量
キムチ : 適量
にんにく : 少々
しょうが : 少々
鶏がらスープの素 : 小さじ1
味噌 : 大さじ4～5
だしパック : 2袋
水 : 900cc
トッポギ : 適量
ごま油 : 適量

Time required

30minutes

Procedure

1) だしを取る 00:49
鍋に水、だしパックを入れ火にかけ、沸くまで放置する。
2) 具材を切って鍋に入れる 01:26
Cut the core off the Chinese cabbage and cut it diagonally into bite-sized pieces so that the cross section is large.
Cut the carrots into thick half-moons.
Cut off the stones and loosen the shimeji mushrooms and enoki mushrooms.
Cut the green onions diagonally.
Cut the tofu and tofu into bite-sized pieces.
Cut the pork belly into pieces about 5cm wide.
Place all the ingredients in a clay pot.
Finally, add kimchi and chives.
3) スープを作る 05:09
Turn the heat to low in the pot from Step 1, add the ginger, garlic, and chicken stock, and remove the dashi pack.
Turn off the heat and stir in the miso.
4) 煮込む 05:41
Pour 2 and 3 to 60-70% of the clay pot.
Add tteokbokki.
Cover and when it comes to a boil, remove the scum and simmer for about 5 minutes.
Finish by sprinkling with sesame oil.

Point

-Cut Chinese cabbage diagonally so that the cross section is wider, so it cooks more easily and the flavors soak in more easily.
・It looks best if you add the Chinese cabbage and bean sprouts first, and put brightly colored items like chives, carrots, and kimchi on top last.
・You can also use granulated dashi stock instead of dashi stock.