豚キムチ（ニラ豚キムチ）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 15minutes
#Seafood dishes
#Appetizers
#Rice companion
#Complimented rice
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#作り置き
Tsukudani (Tsukudani with chickpeas and edamame) | Transcript of recipe from Kuma no Genkai Shokudo
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Ingredients
- Chirimenjako : 50g
- 冷凍枝豆 : 100g
- (A)醤油 : 大さじ1/2
- (A)酢 : 大さじ1/2
- (A)酒 : 大さじ1/2
- (A)砂糖 : 小さじ1
- ごま油 : 大さじ1
- 生姜 : 小さじ1/2
Time required
20minutes
Procedure
-
1)
下準備をする
00:36
冷凍枝豆、水(分量外)をボウルに入れて枝豆を解凍する。
-
2)
make the sauce
00:46
ボウルに(A)を入れて混ぜる。
-
3)
Remove the edamame from the pod
01:21
Once the edamame has thawed, remove the beans from the pod and drain the water.
-
4)
炒める
01:43
Heat sesame oil in a frying pan, add chirimenjako and fry until evenly coated with sesame oil.
When it starts to change color, add the edamame and stir-fry until the chirimenjako becomes firm.
When the chirimenjako absorbs the oil and becomes fragrant, add the sauce.
Turn off the heat and stir-fry in the residual heat.
Add grated ginger and mix to complete.
Point
・Chirimenjako can be substituted with kettle-fried whitebait, but in that case, use 60-70g.
・If you spread the sesame oil over the chirimenjako and stir-fry until it becomes firm, the flavor will soak in and become delicious.
- Add grated ginger at the end to improve the aroma.
・It is delicious when eaten over rice or made into rice balls.
・Can also be used as a snack.
- Convenient for making in advance as it can be stored.
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