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れんこん焼き｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

レンコン : 300g
キャベツ : 150g
（A）ツナ缶 : 1缶
（A）卵 : 2個
（A）だしの素 : 小さじ1
（A）塩コショウ : 少々
Sesame oil (or salad oil) : Appropriate amount

Time required

20minutes

Procedure

1) 材料を切る 00:40
Peel the lotus root and cut into 8 to 10 slices with a width of 2 to 3 mm.
Transfer to a bowl with the remaining lotus root and soak in vinegar for about 5 minutes.
Cut the cabbage into julienne.
Grate the remaining lotus root.
2) 混ぜ合わせる 01:27
After mixing (A) with the grated lotus root, add cabbage and mix further.
3) 生地を焼く 01:52
Add vegetable oil to a frying pan and warm.
Arrange the lotus roots, spread 3 on a flat surface using a spatula, and bake on medium heat.
When the bottom of the dough is browned, transfer it to a plate, put it back in the frying pan, and turn it over.
Shape it into a round shape, cover it, steam it over low heat for 3 minutes, and turn it over.
Pour in sesame oil, bake the surface and serve.

Point

・ Cut the number of lotus roots into pieces that can be spread on a frying pan.
・ When arranging lotus roots in a frying pan, be careful of oil splashes.
・ When the dough moves when you shake the frying pan, it is a signal that the dough is browned.
・ Finally, pour in oil to make it fragrant.
・ It is also recommended to eat with your favorite sauce or ponzu sauce.