味噌炒め（茄子とビーマンの味噌炒め）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし
武島たけしの極み飯 / Kiwami-Meshi Time required : 20minutes
お雑煮｜marronrecipeさんのレシピ書き起こし
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- 449本
Ingredients
- だし : 300cc
- うすくち醤油 : 大さじ1弱
- Raw shiitake mushrooms : 2枚
- 切りもち : 2個
- みつば : 4本
- Water (for soup stock) : 500cc
- （A）かつおぶし : 5g
- （A）だし昆布 : 4×4cm
- 水（みつば用） : 適量
- 氷水 : 適量
Time required
45minutes
Procedure
-
1)
Make soup stock
00:39
Put water (for soup stock) in a pot and bring to a boil. Transfer hot water to a bowl, add (A), and leave for 1 minute. Spread kitchen paper on the colander and rub it little by little.
-
2)
Boil the mitsuba
01:28
Put water (for mitsuba) in a pan and bring to a boil. Let the mitsuba go through there. Place in ice water in a bowl to cool.
-
3)
Tie Mitsuba
01:49
Combine 2 into two pieces, wrap them once near the leaves, and tie them loosely. Cut the edges.
-
4)
生しいたけに切り込みを入れる
02:10
生しいたけの汚れをふきんで拭き取り、軸を切り落とす。笠の部分に3本放射状に切り込みを入れる。
-
5)
切りもちを焼く
02:44
切りもちを焼く。
-
6)
吸い物を作る
03:15
1を300cc鍋に入れ、火にかける。うすくち醤油を加え、沸騰させる。4を加え、強火にかける。
-
7)
仕上げる
03:48
お椀に5と6のしいたけを入れ、6の吸い物を注ぐ。3をのせる。
Point
・ When removing the dashi stock, do not squeeze the kelp or dried bonito flakes.
・ The optimum temperature for this soup stock is about 80 ℃.
・ When serving on a bowl, you may float a thinly squeezed yuzu peel on the finish.
・ It is a recipe that makes it easy to make traditional ozoni.
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