Cheesecake (Chevre Cheesecake) | Recipe transcription from Hotel de Mikuni
Hotel de Mikuni Time required : 60minutes
鍋（韓国風牛モツ鍋）｜料理人設楽の料理道場さんのレシピ書き起こし
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Ingredients
- 牛生モツ : 350g
- キャベツ : 210g
- もやし : 1袋
- ニラ : 1束
- 長ネギ : 1本
- 豆腐 : 1/2個
- にんにく : 2片
- white sesame : 適量
- 糸唐辛子 : 適量
- (A)Water : 280ml
- (A) Soy sauce : 80ml
- (A)Mirin : 40ml
- (A) Sake : 40ml
- (A) Sugar : 32g
- (A) Gochujang : 20g
- (A) Sesame oil : 小さじ1/2
- (A) Hondashi : 小さじ1/2
- (A) Umami seasoning : 3振り
Time required
40minutes
Procedure
-
1)
具材の下ごしらえをする
01:38
Cut the giblets into bite-sized pieces, put water in a small pot, bring to a boil, boil for 15 seconds, then drain into a colander.
Remove the core from the cabbage and cut it into strips, cut the tofu into bite-sized pieces, and peel off the top of the green onion, cut it diagonally, and place it in a pot.
Thinly slice the core of the cabbage and add it along with the bean sprouts. Cut off the root of the garlic and slice it thickly.
Add the boiled giblets, then add the chives and garlic cut into 4cm pieces on top.
Place white sesame seeds and chili peppers on top. -
2)
スープを作る
06:41
Add (A) and mix gently, then put in a pot and heat.
It's done if the vegetables are well cooked.
Point
・It is best to use Japanese sake rather than cooking sake, and use hon mirin for mirin.
・If you are concerned about the smell of offals, boil them for 1 to 2 minutes, then wash them with cold water.
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