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鍋（ほうれん草の常夜鍋）｜料理研究家リュウジのバズレシピ

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Cooking expert Ryuji's buzz recipe

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Number of Videos: 2,415本

Ingredients

豚バラ肉 : 250g
油揚げ : 3枚
ほうれん草 : 200g
水 : 600cc
酒 : 100cc
鰹粉 : 3g
うま味調味料 : 5振り
(A) Soy sauce : 大さじ1
(A) Salt : 小さじ1/4
(A)Mirin : 大さじ1
(B) Soy sauce : 大さじ3
(B)Rice vinegar : 大さじ3
(B) Water : 大さじ1
(B) Umami seasoning : 5振り

Time required

40minutes

Procedure

1) Prepare the ingredients 03:16
Cut off the stems of the spinach, then shred the stems and soak in a bowl of water for 15 minutes.
Cut the pork belly in half, and cut the fried tofu into 1cm wide pieces.
2) 仕上げる 07:16
Heat water and sake in a frying pan, add bonito powder, umami seasoning, and (A).
Add pork belly and fried tofu and bring to a boil.
(B) Put everything in a container and mix well to make the sauce.
Once the ingredients are cooked to a certain extent, add the well-squeezed spinach and bring to a simmer.
It is completed when all the ingredients are cooked through.

Point

・The stem of spinach is used in the video because it is nutritious.
- Soaking spinach in water removes the scum and removes oxalic acid.
・You can also substitute bonito flakes for bonito powder.
・Ponzu sauce can be substituted for the dipping sauce, and it is also delicious when eaten with salt.