けんちん汁｜ 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

Wash the burdock, cut it in half vertically, and cut it diagonally.

Cut the radish with the skin.

Cut the carrots with the skin on the ginkgo biloba.

Cut the chikuwa into slices. Shimeji mushrooms are cut off and the bunches are loosened. Cut the trumpet mushrooms into pieces that are easy to eat. Cut the green onions diagonally.

鰹節を600Wの電子レンジで1分加熱し、手でほぐして粉状にする。

ネギ以外の全ての食材をフライパンに入れて、ごま油、塩を加えて炒める。

When water comes out of the vegetables, add water, sake, mirin, soy sauce, salt, eel powder, Ajinomoto, and hand-cut cotton tofu and boil over high heat.

沸騰したら蓋をして、弱火〜中火の間で20分煮込む。

ネギを入れて、軽く混ぜ合わせて完成。