茶碗蒸し（めんつゆの茶碗蒸し）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 5minutes
Chikuzenni｜Kakashiya IKASHIYA CULINARY ART's recipe transcription
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Ingredients
- Sesame oil : 2 tsp
- carrot : One and a half
- Burdock : One
- Lotus root : 100g
- Konjac : 1 bag
- Shiitake mushroom : Six
- chicken : 350g
- Silk pod : Several
- Dashi (water + granules are fine) : 500ml
- sugar : 1 tablespoon
- Soy sauce : 2 tablespoons
- sweet sake : 2 tablespoons
Time required
45minutes
Procedure
-
1)
Cut the ingredients
00:01
Make the ingredients the same size and cut into small pieces.
-
2)
Boil the silk pods
01:25
Put silk pods in boiling water, boil for about 20 seconds and scoop up.
-
3)
Without konjac lye
01:43
Put the chopped konjac in boiling water, boil it for 1-2 minutes, and give it to a colander.
-
4)
Fry carrots
01:54
Heat 2 teaspoons of sesame oil in a pan or frying pan and fry the chopped carrots over medium heat.
-
5)
Fry burdock
02:05
Fry for 1-2 minutes with mixing, then add chopped burdock root and fry for 1-2 minutes in the same way.
-
6)
Add lotus root, konjac, shiitake mushrooms and chicken
02:15
Add the remaining ingredients (lotus root, konjac, shiitake mushrooms, chicken).
-
7)
But add the seasoning
02:29
Add soup stock, sugar, soy sauce, and mirin and mix.
-
8)
Boil
02:56
Cover with a lid and simmer for 15 to 30 minutes after boiling.
-
9)
Arrangement
03:07
Serve on a plate and sprinkle silk pods cut in half diagonally.
Point
・ Boil the silk pods in salt for 1 minute and immediately cool them with water.
・ Do not soak the burdock root and lotus root in water, and wash the skin thoroughly.
・ By cutting to the same size, the passage of fire becomes uniform.
・ If you cool it as it is without boiling it, the taste will soak into it.
・ When boiling, simmer until the carrots and burdock are soft enough to pass the bamboo skewers.
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