ムニエル（鮭のムニエル）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 15minutes
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鍋（生姜鍋）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
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Ingredients
- ginger : 100g
- 干し椎茸 : 3枚
- おろしニンニク : 小さじ1
- (A) Soy sauce : 大さじ1
- (A)Mirin : 大さじ1
- (A) Salt : 2 teaspoons
- (A)Water : 800cc
- Sesame oil : 2 tablespoons
- 白菜 : 1/4株
- 豚バラ薄切り : 250g
Time required
25minutes
Procedure
-
1)
prepare vegetables
00:57
Remove the top 2-3 leaves of the Chinese cabbage and wash them.
Cut the Chinese cabbage into strips.
Wash the ginger and remove any dark spots.
Cut into thin slices and julienne. -
2)
heat up
02:15
Heat sesame oil in a pot.
Add ginger and grated garlic and stir.
Add (A) and mix.
Add dried shiitake mushrooms that have been washed and crushed.
Add Chinese cabbage and thinly sliced pork belly.
It is completed when the whole thing is boiled.
Point
・Amount for 3 to 4 people.
・You can boil the Chinese cabbage faster by cutting it into strips.
・Cut the core of the Chinese cabbage into 3-5mm wide pieces, and cut the leaves into larger pieces.
・You can use cabbage instead of Chinese cabbage.
・You can substitute grated garlic with round slices.
・If there is a lot of Chinese cabbage, add it while keeping an eye on it.
・You can also add leftover mochi for the seasoning.
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