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Butajiru ｜ kattyanneru / Katchanneru's recipe transcription

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kattyanneru

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Ingredients

Radish : 200g
人参 : 1/2本
椎茸 : 3個
里芋 : 2個
ごぼう : 1/2本
油あげ : 2枚
生姜 : 少々
長ねぎ : 適量
豚ロースブロック肉 : 150g
(A)木綿豆腐 : 1/2丁
(A)板こんにゃく : 1枚
ごま油 : 大さじ1
(B)水 : 600ml
(B)顆粒だしの素 : 5g
(B)味噌 : 大さじ1
(C)醤油 : 大さじ1/2
(C)みりん : 大さじ1/2
(C)味噌 : 大さじ2

Time required

35minutes

Procedure

1) Cut the material 02:10
Peel the radish and cut into 3 mm wide ginkgo biloba. Peel the carrots and cut into half-moons with a width of 3 mm. Take the shiitake mushrooms and slice them into thin slices. Cut both ends of the taro and peel it into 4 equal parts. Burdock is peeled off to make it larger. Cut the fried tofu into 1 cm wide pieces. Cut the ginger into julienne. Cut the green onions into thin slices. Cut the pork to the desired thickness. (A) is torn by hand.
2) Stew the ingredients 03:46
Heat sesame oil in a pan and fry ginger and pork. When cooked, add ingredients other than tofu, taro and green onions and fry. Add (B) and bring to a boil to remove lye. Stew for about 10 minutes.
3) Add taro and tofu 04:50
Add taro and tofu, cover and simmer.
4) 味付けをする 05:06
(C)で味を調える。強火で一瞬加熱し器によそい長ねぎを散らす。

Point

・ Process 1 After peeling the taro, rinse it with salt water, remove the slime and drain it. This time, it is not necessary to remove the konjac, so the konjac is not removed.
・ Step 2 Fry all but tofu, taro and green onions for 3 to 5 minutes, and when water comes out from the vegetables, add (B) and simmer.
・ Step 3 Stew for about 5 minutes and check if the taro is cooked with a bamboo skewer.