グリルチキン（手羽元の塩レモングリルチキン）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 45minutes
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Nikujaga (miso nikujaga) | Recipe transcription from Makanai Challenge!
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Ingredients
- 新じゃがいも : 530g
- 玉ねぎ : 1/2個
- つきこんにゃく : 270g
- 合い挽き肉 : 150g
- (A)だし汁 : 500cc
- (A)味噌 : 大さじ6
- (A)砂糖 : 大さじ5
- 梅干し : 1個
- ごま油 : 適量
Time required
20minutes
Procedure
-
1)
下ごしらえをする
01:40
新じゃがいもを皮付きのまま1～1.5cm幅のスライスに切る。
玉ねぎを粗みじん切りにする。
つきこんにゃくをざるにあけて食べやすい長さに切る。
ボウルに(A)を入れて混ぜる。 -
2)
Boil
07:34
Heat a frying pan and add sesame oil until well combined.
Add the ground meat and stir fry over high heat.
When it is about 80% cooked, add the onion and stir fry.
When the onions are transparent, add the new potatoes and saute.
Once the oil has spread evenly, add the konnyaku and stir fry.
Add the combined (A) and pickled plums and bring to a boil.
Once boiling, skim off the scum, reduce heat to medium and simmer for 15 minutes, stirring occasionally.
Taste and simmer until it is to your liking.
Point
・It is best to use a deep frying pan.
・The stock can be substituted with water and stock granules.
・Adding pickled plums will give the stew a lighter finish.
・Any type of miso is fine.
・Minced meat can be substituted with ground chicken or pork.
- If you let it cool down and then reheat it, the flavors will soak in and it tastes delicious.
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