Tenu Kitchen Time required : 5minutes
Nametake (Nametake with ginger) | Recipe transcription from Kukipapa Cooking School
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Ingredients
- Enoki mushroom : 2 pack
- 生姜 : piece
- (A) Sugar : 小さじ2
- (A) Mirin : 大さじ1
- (A) Soy sauce : 大さじ2と1/2
- (A) Vinegar : 小さじ1
- (A) Chicken stock powder : 小さじ1
- 油 : 大さじ1と1/2〜2
Time required
10minutes
Procedure
-
1)
Prepare the ingredients
00:21
Dice the ginger into thin strips.
Leave the enoki mushrooms in the bag and cut off the base.
Remove from bag, cut in half and loosen bottom part with hands. -
2)
Make the seasoning
01:08
Add (A) to a bowl and mix thoroughly.
-
3)
stir fry
01:41
Add oil to a frying pan and add the ginger from step 1.
Fry over high heat until the ginger becomes fragrant.
When the ginger starts to smell aromatic, add the enoki mushrooms.
Spread the enoki mushrooms in the frying pan.
Turn the pan over, stirring occasionally.
When the enoki mushrooms have started to brown slightly, make a hole in the center and pour in (A).
When the seasoning comes to a boil, turn off the heat.
Transfer to a storage container and it's done.
Point
-Store in the refrigerator for about 5 days.
-Add sesame seeds or chili pepper to taste.
・For the oil in step 3, it is a good idea to add sesame oil to regular oil to make the amount listed.
- If you cut off the base of the enoki mushrooms while they are still in the bag, sawdust will not scatter.
・Goes well with white rice.
・It tastes good when eaten with enoki mushrooms and raw egg yolk on rice.
- Great for everyday cooking throughout the year.
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