つくね（長芋ととうもろこしのつくね）｜食事処さくらさんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 15minutes
Butajiru ｜ Naos Kitchen's recipe transcription
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Ingredients
- Ribs (block) : 130g
- Radish : 200g
- carrot : 80g
- Burdock : 60g
- Konjac : 120g
- water : 900ml
- Soy milk : 100ml
- butter : 10g
- miso : 100g
- Sesame oil : 1/2 tbsp
- Chopped green onions : Appropriate amount
- seven spice blend : as you like
Time required
40minutes
Procedure
-
1)
Cut the material
00:41
Peel the radish and chop it.
Cut the carrots into half-moons with the skin on.
Cut the burdock into small pieces.
For konjac, make cuts on both sides and cut into bite-sized pieces.
Cut the pork belly into bite-sized pieces. -
2)
stir fry
02:12
Add sesame oil to the pan and fry the pork over medium heat.
Add all 1 and fry, and let the oil blend in.
Add water and bring to a boil. When lye appears, carefully remove it. -
3)
Boil
03:03
Add half the amount of miso (50g) and simmer on low heat for 15 minutes.
After confirming that the ingredients are cooked, add the remaining miso, butter, and soy milk and let it boil for a while. -
4)
Finish
03:49
Add soy sauce to finish.
Serve in a bowl and sprinkle with chopped green onions and shichimi if you like.
Point
・ If you are concerned about the scent even if you use konjac that does not require lye removal, it is recommended to boil it.
・ If miso is boiled, the aroma will be lost. The miso added for the second time is fragrantly finished by boiling it for a while.
・ Add butter and soy milk for a mellow finish.
-Add the finishing soy sauce for saltiness and fragrance.
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