しば漬け（ナスときゅうりのしば漬け)｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 15minutes
#Meat dish
#Side dishes
#Complimented rice
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Boiled food
#Easy
どて焼き（牛すじ煮込み）｜筒井チャンネルさんのレシピ書き起こし
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- 41.2万人
- Number of View
- 1.9億回
- Number of Videos
- 742本
Ingredients
- Japanese white radish : 1/2 bottle
- 人参 : 1本
- 生姜 : 適量
- 板こんにゃく : 1枚
- 牛すじ : 適量
- 水 : 適量
- (A)砂糖 : 適量
- (A)醤油 : 適量
- (A)みりん : 適量
- (A)酒 : 適量
- 青ネギ : 適量
- 味噌 : 適量
Time required
40minutes
Procedure
-
1)
Preparation
00:01
Cut the radish, carrot, ginger, and konjac.
-
2)
stew
00:55
Fill a large pot with water (not listed), add beef tendon and boil.
Transfer to a colander, rinse lightly with water, and cut into desired size.
Pour water into a pressure cooker, add (A) and 1, green onion, and beef tendon, cover, and simmer for 25 minutes.
Remove the green onions, dissolve the miso and simmer.
Serve and complete.
Point
・Peel the daikon radish and cut it into half moons.
・Peel the carrots and cut them into thick pieces.
・Slice the ginger into thin slices.
・Use the green part of the green onion.
・Use a spoon to cut the konjac into pieces of your desired size.
・You can sprinkle green onions and chili peppers if you like.
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