【もやしたっぷり・１３０円で作れてボリューム満点！】混ぜて焼くだけで旨すぎる「もやし肉たま焼き」（２人分）｜かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 20minutes
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煮つけ（アジの煮つけ）｜まかないチャレンジ!さんのレシピ書き起こし
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- 900本
Ingredients
- アジ : 4尾
- (A) Thinly sliced ginger : 3～4枚
- (A) Pickled plum : 2個
- (A) Soy sauce : 100ml
- (A) Alcohol : 100ml
- (A) Mirin : 100ml
- (A) Sugar : 大さじ3～4
Time required
30minutes
Procedure
-
1)
アジの下処理をする
02:15
Hold the knife upright and scrape off the scales of the horse mackerel.
Cut off the tail and head.
Cut open the stomach, scrape out the innards, and insert a knife into the blood vessels near the spine.
Scrape off the blood with a brush and rinse with water.
Place in a small saucepan. -
2)
煮る
08:08
Add (A) to a small saucepan and heat.
Once boiling, reduce heat, cover with aluminum foil and simmer for 15 minutes.
Increase the heat, scoop out the broth and pour it over the top while reducing it until it's done.
Point
- Four horse mackerel weighing a total of 550g were used.
・You can have the restaurant prepare the horse mackerel for you.
・Although it is not shown in the video, making cuts in the skin will allow the flavor to penetrate more easily.
・We recommend letting it cool until it is no longer too hot, so that the flavors can soak in.
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