肉詰め（ピーマン肉詰め）｜クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 30minutes
Mackerel radish | Gram kitchen [gram kitchen]'s recipe transcription
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Ingredients
- Daikon radish : 1/2
- Mackerel can : 1 can
- Ginger : Appropriate amount
- Leek : 1/2
- water : 200ml
- kelp : 5cm
- (A) Soy sauce : 2 tablespoons
- (A) Mirin : 2 tablespoons
- (A) Skipjack granules : 2/3 teaspoon
Time required
30minutes
Procedure
-
1)
Get ready
00:11
Put water and kelp in a pot and take the soup stock.
Cut the radish into pieces about 2 cm thick, peel and chamfer.
Put a decorative knife and cut into 4 equal parts. -
2)
Boil radish
00:43
Put daikon radish in a pan with soup stock and heat.
Slice the ginger into thin slices.
Cut the green onions into small pieces. -
3)
Add seasoning and simmer
01:01
Add (A), ginger and green onions to the pot of 2.
Add the mackerel can with the juice, cover with a cooking sheet, and simmer over low heat for 10 to 15 minutes.
Turn off the heat and let it cool.
Warm just before eating and serve in a bowl.
Point
・ A simple recipe that just stews mackerel cans and radishes.
・ Stew time can be shortened by cutting daikon radish into 4 equal parts. If you have time, you don't have to divide it into four equal parts.
・ After boiling, cool it as it is to make it more flavorful.
・ By adding green onions and ginger, the smell of fish in mackerel cans can be removed.
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