蒸し物（とろろと卵の蒸し物）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 7minutes
#Japanese food
#Seafood dishes
#casserole
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Raw wakame seaweed and red sea bream shabu-shabu | Kimagure Cook's recipe transcription
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Ingredients
- Raw seaweed : 1 bag
- Splendid alfonsino : 1 tail
- Enoki mushroom : 1 bag
- Mizuna : Appropriate amount
- Chinese cabbage : Appropriate amount
- Tofu : 1 pack
- It's kelp : Appropriate amount
- Ponzu sauce : Appropriate amount
Time required
20minutes
Procedure
-
1)
Wakame seaweed preparation
01:20
Wash the wakame seaweed cleanly. Cut off the stem and leave only the leaves. Align and cut into bite-sized pieces.
-
2)
Preparation of vegetables
03:50
Cut off the enoki mushroom stones and loosen them, and cut the mizuna into pieces about 5 cm long. Cut the tofu into bite-sized pieces and prepare Chinese cabbage.
-
3)
Preparation of red sea bream
04:20
Take the head of the red sea bream and cut it into 3 pieces. Plow the abdomen and remove the bloody bone. Cut thinly from the skin.
-
4)
Finish
06:50
Put the kelp soup stock in a pot and let it boil, then pass through your favorite ingredients.
Point
The season for wakame seaweed is from winter to spring.
Wakame seaweed stalks can be shabu-shabu or boiled.
The head and bones of red sea bream should be cooked in ara.
The scales and internal organs of red sea bream can be easily cooked if they are taken at the store.
When passing wakame seaweed through a pot of kelp soup stock, it is better to raise it as soon as the color changes.
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