砂糖漬け（青梅の砂糖漬け）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 40minutes
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焼きキャベツ｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし
お気に入りに追加![Kottaso Recipe [Kottaso Recipe]](https://yt3.ggpht.com/ytc/AIdro_m8WT74j_yedsaar3v9FJfBhCd56WGc2TxUAWI6UvRe1Q=s240-c-k-c0x00ffffff-no-rj)
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Ingredients
- cabbage : 1/2 piece
- （A）きざみにんにく（桃屋） : お好み量
- （A）唐辛子（輪切り） : お好み量
- （A）アンチョビ : 約30g
- オリーブオイル : 適量
- ブラックペッパー : お好みで
Time required
25minutes
Procedure
-
1)
Prepare
00:37
Cut the cabbage into 4 equal parts, leaving the core.
-
2)
bake
02:14
Heat the frying pan and add olive oil.
Arrange 1 and make a burn on the whole.
Cover and steam over medium heat for 1 minute.
Add a little olive oil, heat lightly and serve on a plate. -
3)
Make sauce
05:37
Lightly wipe the frying pan of 2 and add olive oil, add (A) and fry on low medium heat.
Turn off the heat just before the garlic burns and sprinkle it on the cabbage on the plate.
Point
・ Approximately 50g of anchovies are used when combined with the oil-soaked olive oil.
・ Chopped garlic (Momoya) can be replaced by chopping raw garlic and adding a little sugar and chicken glass soup.
・ Because it uses anchovies, which are fermented foods, it has a strong flavor.
・ By roasting cabbage, the sweetness and aroma will be more pronounced.
・ It is delicious even if you put it on baked French bread or mix it with pasta.
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