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Solo beef sukikamameshi ｜ kattyanneru / Katchanneru's recipe transcription

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kattyanneru

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Ingredients

Sliced beef rose : 150g
Salad oil : a little
Water (A) : 100ml
Soy sauce : 1 tbsp and 1/2 tbsp
sweet sake : 1 tablespoon
Liquor : 1 tablespoon
sugar : 2 tsp
Dashi no Moto : 1/2 teaspoon
Shimeji mushroom : 30g
Kinusaya : 3
carrot : Cut into 5 mm width
Dried shiitake mushrooms : 1 piece
Rice : 1 go
Shiitake mushroom juice : Appropriate amount
egg : 1 piece
Water (B) : 50ml

Time required

45minutes

Procedure

1) Prepare the material 00:52
Divide the shimeji mushrooms into easy-to-eat sizes, remove the calyx of the kinusaya, and remove the lines. Peel the carrots sliced into 5mm width and cut them into a flower shape. Dried shiitake mushrooms are rehydrated and trimmed. Sharpen the rice and let it absorb water for 30 minutes.
2) Stew the ingredients 01:26
Put thinly sliced beef roses in a frying pan heated with salad oil and fry. When cooked, add water (A), soy sauce, mirin, sake, sugar, and dashi stock and simmer on medium heat for 3 minutes. Remove the heat from the heat.
3) Stew in a clay pot 02:20
Put rice in a clay pot, line up vegetables, and put beef on it. Adjust the broth and dried shiitake mushroom soup stock to 190 ml, but put the broth in a clay pot, cover it and heat it until it boils.
4) Put hot spring eggs 04:13
Break the egg, make a hole in the yolk with a pointed object, add water (B), heat it in a microwave oven at 600w for 1 minute, and put it in a clay pot.

Point

・ The water used to rehydrate the dried shiitake mushrooms is used to stew the rice, so do not discard it.
・ When boiling the ingredients, remove the lye if it floats.
・ Add the broth and the reconstituted dried shiitake mushrooms to make 190 ml.
・ You may put raw eggs instead of hot spring eggs.
・ The flavor comes out by cooking rice with boiled soup and reconstituted dried shiitake mushrooms.