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なめ茸（梅昆布なめ茸）｜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

Enoki mushroom : 2 bags
糸昆布 : 5g
梅干し : 2個
鰹節 : 3～5g
(A)水 : 80ml
(A)みりん : 大さじ2
(A)醤油 : 大さじ2
(A)酢 : 小さじ2
(A)砂糖 : 小さじ1
(A)塩 : 少々

Time required

25minutes

Procedure

1) Prepare the ingredients 01:00
Lightly wash the konbu threads and soak them in water (not included in the recipe) for 10 minutes to rehydrate.
Remove the seeds from the umeboshi and pound the flesh with a knife.
Place bonito flakes in a heat-resistant dish and heat in the microwave, then pinch them with your fingertips to turn them into bonito powder.
Cut off the stems of the Enoki mushrooms from the top of the bag and split them in half.
Tear the bottom part with a fork, then cut into 1-2cm pieces and transfer to a frying pan.
Drain the kombu threads, cut them into small pieces and add them to the frying pan.
2) 加熱する 02:42
フライパンに鰹粉、梅干しの種、(A)を加えて中火にかけて混ぜる。
沸騰したら弱火に資、2～3分混ぜながら煮詰める。
水分が少量残る程度まで煮詰めたら火を止める。
梅干しの種を取り除き、梅干しの果肉を加えてよく混ぜたら完成。

Point

- It will be easier to separate the enoki mushrooms if you loosen the parts that are stuck together at the bottom with a fork beforehand.
- There is little moisture at the beginning of heating, but water will come out of the enoki mushrooms as you cook them.
- Adding the umeboshi pulp after turning off the heat will prevent the flavor from being lost and the color from becoming cloudy.
・Store in a clean container.
- Place in a zip bag, remove the air, seal and store in the freezer.