ちくわピーマンの塩昆布炒めの作り方｜料理研究家ゆかりのおうちで簡単レシピ書き起こし
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 8minutes
#Japanese food
#Appetizers
#Rice companion
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なめたけ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- Enoki : 1 bag (200g)
- （A）しょうゆ : 大さじ2と1/2
- （A）みりん : 大さじ2
- （A）酒 : 大さじ2
- （A）砂糖 : 小さじ2
- 塩昆布 : 10g
- 酢 : 大さじ1
Time required
20minutes
Procedure
-
1)
Cut the enoki mushroom
02:53
Cut off the roots of enoki mushrooms.
Make a notch at the base, loosen it, and cut it into 3 equal parts. -
2)
Season and simmer
03:47
Put 1 and (A) and salted kelp in a frying pan in order and heat on medium heat with constant mixing.
When it becomes thick and the broth is reduced, add vinegar and let it blend in, then simmer.
Serve in a bowl.
Point
・ It's delicious as a snack, but it's also perfect as a companion to rice.
-The material cost is low and economical.
・ Since the base of the enoki mushroom is connected, it is easy to loosen it by making a cut with a kitchen knife.
・ By heating vinegar, the acidity becomes mellow and sweetness is added.
・ Freshly made is delicious, but it is delicious even when cooled.
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