サムゲタン（鶏もも肉のサムゲタン）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 105minutes
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つゆ（そうめんつゆ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- (A) Soy sauce : 大さじ2
- (A) Salt : 小さじ1
- (A) Mirin : 大さじ4
- (A) Alcohol : 大さじ4
- (A) Bonito powder : 4g
- (A) Umami seasoning : 8振り
- (A) Pickled plum : 1個
- (A) Sugar : 小さじ1
- 冷水 : 250ml
Time required
7minutes
Procedure
-
1)
Heating
02:50
Put (A) in a pot and heat it.
-
2)
冷水を加える
04:57
ひと煮立ちしてアルコールが飛んだらボウルに移し、冷水を加える。
冷蔵庫でよく冷やしたら完成。
Point
The umami seasoning used contains 92% monosodium glutamate, 4% disodium inosinate, and 4% disodium guanylate.
・The umeboshi plums used are shiso umeboshi plums with a salt concentration of 8%.
・Do not crush the umeboshi plums as they are used for flavoring.
・Time required to cool in the refrigerator is not included in the total time.
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