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鍋(みぞれ鍋)|杏/anne TOKYOさんのレシピ書き起こし

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Number of Videos
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Ingredients

  • kelp : Appropriate amount
  • 水 : 適量
  • クレソン : 1束
  • 大根 : 1本
  • 豚バラ肉 : 適量

Time required

20minutes

Procedure

  1. 1) Make kelp soup stock 00:19

    Add kelp to water and make soup stock.

  2. 2) prepare vegetables 00:30

    Wash the watercress and cut it into bite-sized pieces.
    Peel the daikon radish, grate it using a grater, and add it to the pot.
    Cut the remaining radish into bite-sized pieces and add to the blender.
    Put 1 in a mixer, mix and add to the pot.

  3. 3) heat up 02:41

    Add the remaining kelp soup stock to the pot.
    Add watercress and pork belly and cook until done.

Point

・If you are eating at night, do step 1 in the morning or the day before.
-You can use your favorite leafy vegetables or green onions instead of watercress.
・Change the texture by making grated radish with a grater.
・If you like, you can add instant salt ramen noodles to finish.
- Eat with ponzu sauce.

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