蒸し物（もやしとナスと豚肉の蒸し物）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 15minutes
Norimaki ｜ KONKON TV [Korean food]'s recipe transcription
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Ingredients
- rice : 500g
- Grilled seaweed (all types) : 4 sheets
- Pickled radish : 50g
- spinach : 1 bag
- carrot : One
- (A) Salt : 1/2 tbsp
- (A) Sugar : 1/2 tbsp
- (A) Sesame oil : 1/2 tbsp
- (A) Vinegar (for white rice) : 1/2 tbsp
- (B) Soy sauce : 1 tablespoon
- (B) Vinegar : 1 tablespoon
- (B) Sake : 1 tablespoon
- (B) Mustard : 1 tablespoon
- (B) Oligosaccharide : 1 tablespoon
- Chopped garlic : 1 tablespoon
- oil : Appropriate amount
Time required
30minutes
Procedure
-
1)
Preparation of materials
00:48
Cut the seaweed into 1/4 size, and cut the takuan according to the length of the seaweed. Cut carrots into small pieces and spinach in half.
Add all (A) to the rice and mix. -
2)
Fry vegetables
01:45
Spread the oil in a frying pan and fry the carrots (with garlic) and spinach on medium heat until tender.
-
3)
Make the sauce
02:43
Add all (B) and mix well.
-
4)
Roll
03:19
Spread rice thinly on seaweed cut into 4 equal parts, roll with takuan, carrots and spinach in the middle, and apply water to fasten.
-
5)
Finish
04:37
Apply sesame oil to the seaweed with a brush and sprinkle sesame seeds on top to complete.
Point
・ A simple recipe for "Narcotic Gimbap", which is very popular in Korean food stalls.
・ For seaweed, use Japanese grilled seaweed instead of Korean seaweed.
・ Fry carrots and spinach separately.
・ Mix the sauce in (B) well so that the mustard does not become a ball.
・ When putting rice on the seaweed, leave a little margin on the edge of the seaweed so that it can be rolled up neatly.
・ When winding, press and wind to keep it neatly organized.
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