蒸しパン（ホットケーキミックスの蒸しパン）｜エプロンさんのレシピ書き起こし
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鍋（キムチ鍋）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
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Ingredients
- Thinly sliced pork belly : 150g
- たらの切り身 : 2切れ
- 白菜キムチ : 150g
- 木綿豆腐 : 1/2〜1丁
- 豆もやし : 1/2袋
- 玉ねぎ : 1/2個
- 春菊 : 1/2束
- えのきだけ : 1/2袋
- 酒 : 1/4カップ
- 水 : 4カップ
- ごま油 : 大さじ1
- (A) Gochujang : 大さじ3〜
- (A) Soy sauce : 大さじ3〜
- (A) Grated garlic : 1かけ
- (A) Grated ginger : 1かけ
Time required
25minutes
Procedure
-
1)
Prepare the ingredients
01:55
Cut the onion into thin slices.
Cut the roots of the enoki mushrooms and loosen them.
Cut the garland chrysanthemum in half, separating the leaves and stems.
Cut the firm tofu into bite-sized pieces.
Cut the thinly sliced pork belly into bite-sized pieces.
Cut the cod fillet into thirds. -
2)
heat up
03:45
Heat the pot.
Heat sesame oil.
Add thinly sliced pork belly and Chinese cabbage kimchi and stir-fry for 2 minutes.
Add (A) and stir-fry.
Add the sake and mix.
Add water and bring to a boil.
Add onions, cod fillets, and bean sprouts and simmer over medium heat for 3 to 4 minutes.
Add enoki mushrooms, firm tofu, and garland chrysanthemum and boil to complete.
Point
・Use raw cod fillet or sweet salt.
・Amount for 2 people.
・Bean sprouts contain a lot of flavor.
・It is best to use Chinese cabbage kimchi that has become sour over time.
・It's okay if any of the thinly sliced pork belly, cod fillet, or firm tofu is missing.
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