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和風とんこつ醤油鍋｜ 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

キャベツ : 300g
人参 : 100g
えのき : 100g
長ネギ : 60g
中華麺 : 1袋
豚ミンチ : 100g
水 : 300ml
牛乳 : 300g
料理酒 : 大さじ2
醤油 : 大さじ1
ガラスープの素 : 小さじ1.5
だしの素 : 小さじ1.5
かつお粉 : 大さじ1
塩 : 小さじ1/4

Time required

30minutes

Procedure

1) Cut vegetables 00:44
Cut off the core of the cabbage and chop it into small pieces. Peel the carrots and cut them into strips 1 cm wide. Cut off the enoki mushrooms and cut them into 3 equal lengths, then loosen the shaft. Cut the green onions into round slices with a width of about 2 mm.
2) Make hot pot soup 01:40
Add water and minced pork to a clay pot and boil over medium to high heat. When it comes to a boil, remove the lye, reduce the heat to low, add milk, cooking liquor, soy sauce, glass soup stock, dashi stock, and bonito powder, and mix the whole.
3) Stew 03:12
Mix the chopped vegetables and put them in a pan. Cover and simmer over medium to high heat, then reduce to low heat and simmer for about 6 minutes.
4) 仕上げる 04:14
Add Chinese noodles and simmer for about 2 minutes until cooked, add salt to adjust the taste, and put the green onions in the center to complete.

Point

・ Cut the cabbage core into small pieces and simmer.
・ If you don't have bonito powder, use 1 pack of bonito bonito flakes instead.
・ By using bonito powder, the texture is improved and the finish is delicious.
・ When milk is boiled, it separates, so simmer it so that it does not boil.
・ Chinese noodles may be replaced with instant dried noodles.
・ When boiling dried noodles, adjust by adding water when the water content is low.