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切り干し大根（にんじんと大根の切り干し大根）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

(A) Dried daikon strips : 25g
(A) Dried carrots : 5g
(A) Dried shiitake mushrooms : 5g
水 : 300cc
(B) Water : 218cc
(B)だしパック : 1袋
(C) Soy sauce : 1 1/2 tablespoons
(C) Sugar : 小さじ2
(C) Mirin : 50cc
米油 : 適量
油揚げ : 1枚
醤油 : 大さじ1/2

Time required

30minutes

Procedure

1) Prepare the ingredients 00:58
Place (A) in a bowl, rinse under running water and drain.
Add water to the bowl, cover with plastic wrap and leave to soak for 10 minutes.
Place in a colander and squeeze well with your hands to remove water.
Cut the fried tofu in half lengthwise, then cut it into thin strips and place together with the squeezed vegetables.
2) Make the broth 03:18
Add (B) to a frying pan, heat, bring to a boil and simmer for 3 minutes.
Put 100cc of the vegetable soaking water into a bowl and add (C).
Add the stock from the frying pan to the bowl and mix with chopsticks.
3) 野菜を煮る 04:48
フライパンを中火にかけ、米油を入れる。
フライパンが温まったら1の具材を全て加え炒める。
1分炒めたら煮汁を加え、菜箸で軽く混ぜる。
煮汁が沸騰したら弱火にし、アルミホイルで落し蓋をして5～6分煮る。
蓋を取り菜箸で混ぜたら、醤油を加え混ぜ合わせる。
火を中火にして蓋をせずに2～3分煮詰める。
煮汁が1/3程度まで煮詰まったら火から降ろし、お皿に盛り付けて完成。

Point

・In the video, homemade dried vegetables are used, but you can also use commercially available dried vegetables.
- The 100cc of soaking water that is produced when soaking the vegetables will be used in the cooking process, so do not throw it away, but keep it.
- The water used to soak leftover vegetables can be reused to make miso soup, etc.
- Using a lid in step 3 will ensure the flavor is evenly distributed.
If the broth is not thoroughly reduced, heat it further while keeping an eye on it.