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煮物（フキとさつま揚げの煮物）｜料理人　設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

フキ : 118.5g
さつま揚げ : 90g
ごま油 : 小さじ1
(A) Soy sauce : 20g
(A) Mirin : 20g
(A) Water : 20g
(A) Granulated Japanese-style soup stock : 小さじ1/2
(A) Umami seasoning : 1～2振り
鷹の爪 : 少量

Time required

30minutes

Procedure

1) Preparing the butterbur 00:26
Cut off the roots and leaves of the butterbur and cut it to fit the size of the pot.
Wash lightly, sprinkle with salt (not included in the recipe) and rub on a board for 20 to 30 seconds.
Place the thickest part in boiling water (not included in the recipe) and boil for 3 minutes.
When there is 1 minute left, add the thin parts and boil.
Place in ice water (not included in the recipe) and remove the skin and tendons.
Soak in water (not included in recipe) and leave in the fridge overnight.
2) 材料を切る 05:20
フキを4cm幅に切る。
さつま揚げを5mm幅に切る。
3) 加熱する 06:02
Add sesame oil to a frying pan and heat.
Once it's hot, add 2 and stir fry lightly.
Add (A) and stir fry for a total of 3 minutes, then add the chili pepper, mix and transfer to a bowl.
Cool the bottom of the bowl in ice water (not included in the recipe) and fan it until it is cool.

Point

・The amount of butterbur listed is after pre-processing.
・Use Japanese sake instead of cooking sake.
・Use real mirin, not mirin-like mirin.
After removing the bitterness, it can be stored in water for up to one week.
- The time required to remove the bitterness overnight is not included in the time required.
- If you like, you can top it with bonito flakes or kinome leaf shoots.