パウンドケーキ（米のチョコレートパウンドケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 60minutes
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こんにゃくとちくわの甘辛煮｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし
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Ingredients
- Konjac : 1 sheet (250g)
- ちくわ : 4本
- 水 : 100cc
- （A）醤油 : 大さじ2
- （A）みりん : 大さじ2
- （A）砂糖 : 小さじ1
- 鰹節 : 1パック（4g）
Time required
20minutes
Procedure
-
1)
Cut the material
01:22
Cut the konjac into pieces of appropriate size by hand, and chop the chikuwa into small pieces.
-
2)
Stew
03:10
Put konjac in a frying pan without oiling and roast it dry.
Roast for about 2 to 3 minutes, turn off the heat when the water is removed, add chikuwa, water and seasoning (A), cover and simmer on medium heat for 5 minutes. -
3)
Finish
06:28
After 5 minutes, open the lid, increase the heat and simmer while mixing.
When the broth is almost gone, turn off the heat, add dried bonito flakes and entangle it all over.
Point
・ Prepare konjac that does not require lye removal.
・ When cutting chikuwa into small pieces, it is recommended to match the size with konjac.
・ Do not add oil when roasting konjac.
・ When you put the chikuwa in a frying pan, the boiling water will fly, so if you are worried about it, turn off the heat before putting it in.
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