炒め物（厚揚げと玉ねぎの醤油マヨネーズ炒め）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 7minutes
おでん（大根のおでん）｜ちゃらりんこクックさんのレシピ書き起こし
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- Number of Videos
- 1,522本
Ingredients
- 大根 : 600g
- お米のとぎ汁 : 適量
- 水 : 400ml
- だしパック : 1包
- みりん : 大さじ1
- boiled egg : 3個
- ちくわ : 3本
- はんぺん : 4枚
Time required
30minutes
Procedure
-
1)
大根の下ごしらえをする
00:20
大根は水洗いし、皮を厚めにむく。
3cm幅の輪切りにしたら、さらに半分に切る。
耐熱ボウルに入れて、お米のとぎ汁を大根が浸かるくらい入れる。
ラップをして600の電子レンジで10分加熱する。
大根が透き通るまで流水にさらす。
ざるにあけて水気を切る。 -
2)
煮込む
02:48
Put water and dashi pack into a clay pot and heat it.
When it comes to a boil, reduce the heat to low and simmer for 2 minutes.
Add mirin, daikon radish, chikuwa, boiled egg, and hanpen and simmer on low heat.
Point
・The skin of daikon radish is hard and has an astringent, bitter taste, so it is best to peel it thickly.
・The rice water removes the harshness and bitterness of the daikon radish.
・Prepared daikon radish can be stored in an airtight container filled with water for 5 days in the refrigerator. When storing, change the water once a day.
・You can customize the ingredients for the oden to your liking.
・Prepared daikon radish can be used in stews, etc.
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