焼き物（豚こま肉とネギの焼き物）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 10minutes
Butajiru ｜ Cook kafemaru's recipe transcription
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Ingredients
- ごぼう : 50g
- 大根 : 180g
- 人参 : 90g
- こんにゃく : 100g
- White onion : 10cm分
- 豚肉 : 120g
- ごま油 : 小さじ1
- サラダ油 : 小さじ1
- 出汁 : 250g
- 水 : 300g
- 味噌 : 大さじ2〜3
- 一味 : 適量
Time required
30minutes
Procedure
-
1)
Cut the ingredients
00:10
Wash the surface of the burdock with a scrubbing brush and cut into thin slices. Drain the lye by exposing it to water. Peel the radish and carrots and chop them into ginkgo biloba. Cut the konjac into thin slices. Cut the pork into small pieces and pour boiling water over it.
-
2)
Fry the ingredients
01:13
Put sesame oil and salad oil in a hot pan. Add 1 burdock root and pork in order and fry. Add all the remaining ingredients and fry until the oil is all over.
-
3)
Boil pork soup
01:51
Add soup stock and water to 2 and simmer over medium heat. Take the lye cleanly. When the ingredients are cooked, turn off the heat and melt in the miso. Warm on low heat.
-
4)
Serve pork soup
02:20
お椀に3をよそい、白髪ねぎと一味をかける。
Point
・ Boil for 7 to 8 minutes until the ingredients are cooked.
・ Add miso and heat over low heat.
・ Put 15g of kelp cut into 2mm width and 15g of flowering kelp in 1 liter of water and leave it overnight to make soup stock easily.
・ When making soup stock, it is recommended to use a barley tea pot.
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