スポンジケーキ（抹茶のスポンジケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 60minutes
#Japanese food
#Vegetable dishes
#Appetizers
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#Over 10,000 views
#Suitable for lunch
Kinpira burdock ｜ Kukipapa Cooking Channel's recipe transcription
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Ingredients
- Burdock : About 400g
- Carrots : One
- Sesame oil : 1 tbsp
- Salad oil (sunflower oil) : 1 tbsp
- (A) Sugar : 18g (2 tbsp)
- (A) Soy sauce : 45g (about 3 tablespoons)
- (A) Mirin : 30g (2 tbsp)
- (A) Sake : 30g (2 tbsp)
- (A) Chicken glass soup base : 3-5g
- Chili : 1/2
Time required
30minutes
Procedure
-
1)
Prepare
00:15
Peel the washed burdock with a peeler.
Peel carrots.
Rinse with running water. -
2)
Cut
01:38
Cut off the calyx of the carrot, chop it into small pieces, and put it in a bowl.
Cut the burdock into small pieces in the same way and add to the bowl. -
3)
Make a combined seasoning
04:23
Put (A) in a bowl, add the seeded pepper and mix.
-
4)
stir fry
06:07
Put sesame oil and salad oil in a frying pan and heat over medium to high medium heat.
When it gets warm, add 2 and stir-fry so that the oil spreads throughout.
Cover and stir fry while watching the situation on the way, and steam for 7 to 8 minutes. -
5)
Season
07:29
Add the seasoning of 3 and simmer to the desired strength.
Take out the pepper and serve it in a bowl.
Point
・ Use a soft burdock that does not drain too much water.
・ For dirt on the burdock skin, scrub it with aluminum foil or a scrubbing brush.
・ By chopping the burdock into small pieces, the texture remains moderately and the finish is delicious.
・ Since burdock is cooked immediately after cutting, it does not have to be dropped in water.
・ The taste is increased by adding chicken glass soup.
・ Adjust the chicken glass soup base to your liking. When using 3g, the finish will be light.
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