味噌漬け（大根の甘辛味噌漬け）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 10minutes
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煮浸し（小松菜と油揚げの煮浸し）｜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) Water : 180cc
- (A) Mirin : 小さじ2と1/2
- (A) Soy sauce : 小さじ2
- (A) Alcohol : 小さじ2と1/2
- (A) Salt : 小さじ1/3
- (A) Sugar : 小さじ1/2
- (A) Bonito powder : 3g
- (A) Umami seasoning : 5振り
- 小松菜 : 250g
- 油揚げ : 3枚
Time required
15minutes
Procedure
-
1)
Do the preparations
02:17
Cut off the roots of the komatsuna and wash it.
Cut the komatsuna into 3-4cm pieces.
Tear off the root of the komatsuna, break it up and place in a tray.
Cut the fried tofu and wipe off the oil with kitchen paper. -
2)
Boil
06:44
Put (A) in a pot and bring to a boil.
Add the komatsuna, cover and simmer.
When the komatsuna is soft, add the fried tofu.
Cover and simmer for 2 to 3 minutes.
Turn off the heat. -
3)
Plate
12:56
Place 2 on a plate and it's done.
Point
・We use cheap fried tofu.
・Do not throw away the roots of the komatsuna.
・Mirin can be substituted with mirin-style seasoning.
・If you don't have bonito powder, you can use crushed bonito flakes instead.
・It also tastes delicious with shichimi pepper added.
・It tastes good even when cooled.
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