トンカツ（豚小間肉のカツ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 25minutes
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アサリの酒蒸し｜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
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- Number of Subscribers
- 505.0万人
- Number of View
- 17.4億回
- Number of Videos
- 2,415本
Ingredients
- アサリ : 220g
- にんにく : 1片
- 酒 : 60cc
- サラダ油 : 小さじ1
- バター : 8g
- 塩 : 小さじ1/5ほど
- 小ネギ : 適量
Time required
35minutes
Procedure
-
1)
Cut garlic
01:03
Crush the garlic and chop it.
-
2)
Fry the garlic
01:15
Add vegetable oil to a frying pan and heat, then add garlic and fry.
-
3)
Stew clams
01:41
Add clams and sake, cover and simmer over medium heat.
-
4)
だしを煮詰める
02:13
あさりを器に移し、だしを強火で煮詰める。
-
5)
バターを加える
02:43
塩を加えてとろみがついたらバターを加えて溶かす。
-
6)
仕上げる
03:31
だしをアサリに回しかけて小ネギを散らして完成。
Point
・ Wash the clams in advance.
・ Simmer the clams while shaking occasionally.
・ Boil the dashi stock over high heat until it becomes thick.
・ While melting the butter, entangle it with the dashi stock.
・ Cut small green onions into small pieces in advance.
・ Be careful not to burn the garlic.
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