ラーメン（鶏がらスープと和風だしの冷やしラーメン）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 15minutes
Stewed octopus and tomato canapé | Hotel de Mikuni's recipe transcription
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Ingredients
- Boiled octopus : 150g
- Boiled tomatoes (can) : 100g
- celery : 25g
- onion : 40g
- carrot : 40g
- garlic : 1/2 piece
- Eagle talon : One
- Olive oil : 2 tablespoons
- White wine : 3 tbsp
- salt : Appropriate amount
- pepper : Appropriate amount
- baguette : Appropriate amount
Time required
20minutes
Procedure
-
1)
Get ready
00:23
Cut octopus, celery, onions and carrots into small cubes. Remove the seeds from the hawk's claws and rub the baguette with garlic and bake.
-
2)
Add aroma to the oil
01:25
Heat olive oil in a frying pan over medium heat and add garlic and hawk claws to add aroma.
-
3)
Fry the ingredients
02:03
Add carrots, onions and celery in that order and fry until tender.
-
4)
Boil down and finish
02:50
Add octopus, boil white wine and tomatoes, and simmer until completely dry. If necessary, add salt and pepper to taste.
-
5)
Serve
04:33
Pour a generous amount on top of the baguette.
Point
・ Recipe of “Canapé stewed with octopus and tomato” by Kiyomi Mikuni, owner and chef of French restaurant “Hotel de Mikuni” in Yotsuya, Tokyo ・ If you don't have white wine, you can use sake.
・ Garlic rubbed on the baguette is used when frying vegetables.
・ The point is to add more to the baguette.
・ A product that can be easily made.
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