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小松菜の煮びたし|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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Number of Videos
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Ingredients

  • 小松菜 : 1束
  • 油揚げ : 1枚
  • 醤油 : 大1
  • みりん : 大1
  • 水 : 大1
  • 鰹節 : 1パック
  • ごま油 : 適量

Time required

25minutes

Procedure

  1. 1) Prepare Komatsuna 01:09

    Cut the Japanese mustard spinach into small pieces and wash the stains on the stems.

  2. 2) Cut the fried tofu 02:56

    Cut the fried tofu into strips.

  3. 3) Make broth 03:38

    Mix mirin, soy sauce and water.

  4. 4) 炒める 04:36

    フライパンを温めてごま油を入れたら、小松菜の茎、葉の順番に入れて炒める。

  5. 5) 蒸す 05:36

    煮汁、油揚げを入れて混ぜ合わせる。蓋をして中火で1分蒸す。

  6. 6) 余熱で火を通す 06:09

    火を止めて、余熱で5分火を通す。

  7. 7) 仕上げる 08:09

    鰹節をふりかけて、混ぜ合わせたらお皿に盛り付けて完成。

Point

・ For fried tofu, drain the oil with kitchen paper.
・ Lightly cook the leaves of Japanese mustard spinach.
・ By reducing the amount of broth to a small amount, the water of Japanese mustard spinach is used to soak in the taste.
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for 2 to 3 days.

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