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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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材料

  • 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

所要時間

30分

手順

  1. 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. 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. 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. 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.


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