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鍋（美酒鍋）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

豚バラ肉 : 170～180g
鶏もも肉 : 170～180g
白菜 : 350g
長ネギ : 1本(120g)
しめじ : 適量
舞茸 : 適量
にんじん : 1/2本
木綿豆腐 : 1/2丁(175g)
にんにく : 2片
サラダ油 : 小さじ2
(A)塩 : 小さじ2
(A)日本酒 : 650cc
(A)鰹粉 : 5g
(A)うま味調味料 : 7振り
胡椒 : 適量

Time required

35minutes

Procedure

1) 具材の下準備をする 03:29
Cut the carrots diagonally.
Cut off the stone ends of the shimeji mushrooms.
Cut the firm tofu into 6 equal pieces.
Cut off the root of the green onion and cut it diagonally.
Cut the Chinese cabbage into slices.
Peel the garlic, crush it with the belly of a knife, and chop it finely.
Cut the chicken thighs into strips.
2) 煮る 06:14
Add garlic and salad oil to a frying pan and fry.
Remove when browned.
1. Add the maitake mushrooms, pork belly, and (A), bring to a boil, and simmer for about 5 minutes.
Add the garlic you took out, cover and simmer over medium-low heat for about 15 minutes.
Remove the lid and sprinkle with pepper.

Point

・In the video, shimeji mushrooms and maitake mushrooms are used, but you can use any mushroom of your choice.
・In the video, 200g of shimeji and maitake mushrooms are used.
- Loosen the shimeji mushrooms and maitake mushrooms and add them to the pot.
- By cutting the Chinese cabbage into slices, the cross section becomes wider, making it easier to cook.
・You can substitute bonito powder with bonito flakes heated in the microwave.
- Boil the sake to evaporate the alcohol.
・If it boils down too much, add water.
・It is also delicious to eat as rice porridge at the end.