鴨汁そば｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

Put the dashi stock in a pan and heat it to keep it warm.

Eggplant is divided into 4 equal parts vertically, cut into 2 cm widths, and exposed to water.
Cut the green onions into 3 cm widths.
Burdock is scraped, washed with water, shaving and exposed to water.

Cut the greasy parts at both ends of the duck meat and cut the lean meat into 8mm width.
Leave half the meat used for the ingredients.

具に使用する鴨肉は、少し厚めに切る。

Remove the pot from 1 from the heat.
Put mirin and sugar in a small pan and heat.
When the water content is 2/3, add soy sauce.
After boiling, turn off the heat.

Drain the burdock and eggplant that have been exposed to water.
Add vegetable oil to a frying pan and fry the duck meat for soup stock over medium heat.
When the fat comes out, add eggplant and fry.
When the eggplant is lightly browned, add burdock root and fry.
When the oil is all over, open a space and bake the green onions side by side.
When the green onions are grilled, stir-fry the whole and turn off the heat.

Heat a hot pot of dried bonito stock and add 5 bonito flakes.
After boiling, add the stir-fried meat and vegetables.
Boil for 3-4 minutes until the eggplants and green onions are cooked well, then turn off the heat.

そばを使用する品の袋の表示通りに茹でる。

フライパンを火にかけて温める。
温まったら具用の鴨肉を入れ、両面に焼き目がつくまで焼く。

茹で上がったそばをザルに上げ、流水でよく洗う。
水気をよく切り、皿に盛る。
鴨汁を皿に盛り、具用の鴨肉をトッピングしたら完成。