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おでん（唐辛子おでん）｜백종원 PAIK JONG WONさんのレシピ書き起こし

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백종원 PAIK JONG WON

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Ingredients

Neriten : 10 pieces (350g)
長ネギ : 1本(70g)
玉ねぎ : 1/4個(60g)
青唐辛子 : 2本(20g)
(A) Sugar : 大さじ2(24g)
(A) Gochujang : 大さじ2(40g)
(A) Soy sauce : 大さじ2(20g)
(B) Coarsely ground chili powder : 大さじ1/2(4g)
(B) Chili powder : 大さじ1/2(3g)
水 : 500ml

Time required

30minutes

Procedure

1) prepare the ingredients 00:35
Fold half of the pastry dough in half lengthwise, then in half again to make four pieces, and thread onto a skewer, leaving about 1cm on each end.
Cut the remaining neriten.
Cut the green onion in half and then into 3cm lengths.
Cut the onion into 0.8cm wide pieces.
Cut the green chili pepper into 0.8cm wide pieces.
2) boil 02:07
Put water and (A) in a pot and heat to dissolve the gochujang.
Add (B) and dissolve.
Add the skewered tempura, onions, green onions, and green chili peppers and bring to a simmer.
Add the chopped neriten and simmer for a total of 6 minutes over medium heat.

Point

・Enough for approximately 3 to 4 people.
・If you want to twist the kneaded tempura and thread it onto a skewer, fold it in thirds.
・If you don't have skewers, use disposable chopsticks.
・Add green chili peppers to your liking.
・When boiling, pour the soup over the tempura with a ladle.
・If you increase the amount of kneaded tempura, reduce the amount of gochujang.