Cooking Time required : 20minutes
おでん|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
- 大根 : 1/2本
- ちくわ : 2本
- こんにゃく : 200g
- さつまあげ : 4枚
- Fish river bank raising : 4個
- 卵 : 4個
- (A)水 : 1リットル
- (A)白だし : 70cc
- (A)オイスターソース : 大さじ1
- (A)塩 : 小さじ1/2
- 好みでからし : 適量
Time required
65minutes
Procedure
-
1)
Make a boiled egg and cut the ingredients
00:49
Put the eggs in a pan and boil them for about 15 minutes from the water to make them hard boiled.
Peel the radish, divide it into 4 equal parts, and make a cut in the cross.
Cut the chikuwa diagonally in half.
Make cuts in a grid pattern, cut into triangles, put in a colander and wash with lukewarm water. -
2)
煮る
02:43
Arrange 1 ingredient, Satsuma-age, and Uogashi-age in a frying pan.
Add (A) and simmer for about 1 hour. -
3)
器に盛り付ける
03:46
大根が透き通り、爪楊枝が通ったら、1度火を止め1時間ほど冷ます。
食べる前に温めて、器に盛り付け、好みでからしを添えて完成。
Point
・ Ingredients for 4 servings.
・ Chamfering is not required because radish is delicious even if it is boiled down. Also, the taste is good, so make a cross cut on the front and back.
・ For konjac, make cuts in a grid pattern on the front and back. It tastes good and saves time. Also, wash with lukewarm water to remove the odor.
・ If you can afford it, turn off the heat and let it cool for about 2 hours, and the ingredients will become more delicious.
・ While boiling, the juice will boil and give a good taste, so simmer over low medium heat without a lid.
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