チャーシュー（鶏もも肉のチャーシュー）｜エプロンさんのレシピ書き起こし
apron Time required : 60minutes
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松前漬け（えのきと塩昆布の松前漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし
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Ingredients
- 味付きめかぶ : 2パック
- 明太子 : 2本
- えのき : 1株
- 人参 : 1/4本
- 塩昆布 : 8g
- するめそうめん : 1袋
- (A) Sugar : 大さじ2
- (A) Mirin : 大さじ3
- (A) Cooking sake : 大さじ3
- 醤油 : 大さじ3
- 酢 : 大さじ1/2
Time required
20minutes
Procedure
-
1)
Cutting the material
03:00
Dice the carrots and place in a storage container.
Cut the mentaiko into 1cm pieces and add.
Add the seasoned mekabu to a storage container.
Cut the dried squid somen noodles into 4 equal pieces using kitchen scissors and add them.
Add salted kelp. -
2)
えのきを加熱する
05:12
えのきの石づきを切り落とし、4等分に切ってフライパンに移す。
(A)を加えて混ぜながら中火で加熱する。
えのきに火が通りアルコールが飛んだら、醤油を加えて30秒加熱する。 -
3)
漬ける
06:08
Pour hot mixture 2 over mixture 1.
Add vinegar and mix well.
Cover and let sit in the fridge for at least half a day and it's done.
Point
・In the video, seasoned mekabu is used, but if there is sauce included, add that as well.
If you don't like vinegar, you can leave it out.
・By using salted kelp and dried squid somen noodles, you can easily make Matsumae pickles.
We recommend slicing the carrots as thinly as possible.
- When cutting off the stems of Enoki mushrooms, cutting them from above the bag will help prevent messes.
- Adding soy sauce at the end ensures that the flavor remains.
*Time spent in the refrigerator is not included in the time required.
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