そばめし（玉子そばめし）｜まかないチャレンジ!さんのレシピ書き起こし
A challenge to sprinkle! Time required : 10minutes
Tsukudani of new ginger | Transcription of Sorairo Pasta's recipe
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Ingredients
- New ginger : 500g
- salt : Appropriate amount
- sugar : 200g
- Soy sauce : 100cc
- White sesame : 2 tablespoons
- Katsuobushi : About 2 grabs
Time required
30minutes
Procedure
-
1)
Wash ginger
00:38
Lightly rub the ginger with a scrubbing brush to remove dirt.
-
2)
Cut ginger
01:02
Slice the ginger.
-
3)
Sprinkle with salt and wash
01:47
Sprinkle with salt, leave for 10 minutes, and wash with water to remove the salt.
-
4)
Boil and spill
02:28
Put ginger in a pan, add enough water and a little salt to soak it in a pan, heat it, and when it boils, simmer for 5 minutes and then discard the hot water. Put it in water again and simmer, and when it boils, simmer for 5 minutes.
-
5)
Add seasoning and simmer
03:31
Pour it into a colander, drain it, add ginger, soy sauce, and sugar to a pan and boil it over heat.
-
6)
Add dried bonito and sesame seeds
04:12
Boil it over low heat, add bonito flakes and sesame seeds when the water is low, and mix. When the juice is gone, it's done.
Point
・ You can choose the number of boiled spills in step 4 as you like. Adjust according to how much you want to keep the spiciness of ginger.
・ If it does not fit in the refrigerator, degas it by bottling.
・ Eat for about a month in the refrigerator. If you don't eat it right away, wrap it in plastic wrap, put it in a zip lock, and freeze it for one year.
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