スープ（卵とわかめの中華風スープ）｜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
Cooking expert Ryuji's buzz recipe Time required : 15minutes
#Japanese food
#Vegetable dishes
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Easy
#作り置き
梅千枚｜くまの限界食堂さんのレシピ書き起こし
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- Number of Subscribers
- 142.0万人
- Number of View
- 2.5億回
- Number of Videos
- 981本
Ingredients
- 大根 : 5 cm (about 50 sheets)
- 塩昆布 : 大さじ2
- みりん : 大さじ1
- 酢 : 大さじ1
- 砂糖 : 大さじ1
- 酒 : 大さじ3
- 鰹節 : 1パック
Time required
30minutes
Procedure
-
1)
Slice the radish
00:53
Wash the radish and slice it thinly with the skin on.
-
2)
Sprinkle with salt kelp
01:26
Sprinkle with salted kelp and soak.
-
3)
Make sauce
01:49
Put mirin, sugar, vinegar and sake in a heat-resistant container and heat in a microwave for 2 minutes.
-
4)
梅干しを加える
02:46
タレに梅干しを入れて2〜3分おく。
-
5)
大根をタレを合わせる
03:15
大根に鰹節をまぶして、タレをかけ、鷹の爪を加える。
-
6)
仕上げる
04:21
ラップをして冷蔵庫で6時間〜1日漬けて完成。
Point
・ If you are not good at skin, peel it off before use.
・ You can add dried plums immediately after heating the sauce.
・ The water from the radish will make the sauce familiar, so soak it in the refrigerator for at least 6 hours a day.
・ Use your favorite umeboshi other than crispy umeboshi.
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