寿司（いなり寿司）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 25minutes
Enoki Misotake Cooking | Transcription of Naniwa Misotama Cooking
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Ingredients
- Enoki mushroom : 200g
- soy sauce : 3-4 tbsp
- sweet sake : 3-4 tbsp
Time required
20minutes
Procedure
-
1)
Cut
00:07
Drop the enoki mushroom stones and cut them in half.
-
2)
Put in
00:18
Put the enoki mushrooms in a frying pan that is not lit while loosening them, then add soy sauce and mirin and light them.
-
3)
Boil
01:26
Mix over low heat and let it blend in. While stirring occasionally, turn off the heat until the shine comes out and a little juice remains. Turn off the heat with a little remaining and it's done.
Point
Many people cut enoki mushrooms from the center and throw them away, but only Ishitsuki should be cut off.
The point is to loosen it well and break it apart.
Be careful not to lose too much juice.
It can also be stored in a refrigerator in a closed container.
It can also be used as a seasoning and can be placed on top of cold tofu or pasta.
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