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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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Cooking expert Ryuji's buzz recipe

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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.