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牡蠣鍋|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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再生回数
6.4億回
動画数
914本

材料

  • 冷凍牡蠣 : 250g
  • 白菜 : 100g
  • 舞茸 : 100g
  • 長ねぎ : 1/2本
  • 木綿豆腐 : 150g
  • 鰹節 : 3g
  • 片栗粉 : 大さじ1
  • 味噌 : 大さじ2
  • (A)塩 : 小さじ弱
  • (B) Salt : A little less than 1 teaspoon
  • (C)味の素 : 6 swings
  • (C)水 : 280cc
  • (C)みりん : 2 tablespoons
  • (C)酒 : 1 tablespoon
  • seven spice blend : Appropriate amount

所要時間

50分

手順

  1. 1) Thaw oysters 01:52

    Put the oysters in a bowl and add the salt from (A).
    Add enough water to soak the oysters and let it soak for 5 to 6 minutes.

  2. 2) Cut vegetables 02:30

    Beat the Chinese cabbage with a knife and cut it into pieces.
    Remove the sand and dirt from the leaves of the green onions and cut them diagonally.

  3. 3) Heat the dried bonito 03:10

    Heat the dried bonito in a 600w microwave oven for 40 seconds without wrapping it.
    After warming, knead by hand to make powder.
    Divide the cotton tofu into 8 equal parts.

  4. 4) Prepare oysters 04:03

    Discard the water from 1 and add the salt and potato starch from (B) and rub and wash.
    If it gets dirty, rinse it with water and drain it lightly.

  5. 5) 鍋に調味料を入れる 05:06

    鍋に鰹節の粉、(C)を入れ、火にかけて沸かす。
    軽く沸いたら味噌を入れ、溶く。

  6. 6) 野菜類を入れる 07:46

    白菜、ねぎ、豆腐を並べて入れ、舞茸はほぐして入れる。
    蓋をし、全体が柔らかくなるまで15~20分煮る。

  7. 7) 仕上げる 08:50

    時間が経ったら蓋を開け、牡蠣を入れる。
    再度蓋を閉め、3~4分煮たら完成。

Point

・ When thawing oysters naturally, arrange them so that they do not overlap the bat and thaw them in the refrigerator.
・ Cotton tofu is recommended as tofu so that the load does not collapse.
・ Additive-free miso is recommended for miso.
・ Be careful as oysters will become hard if they are overcooked.
・ It is recommended to sprinkle shichimi pepper if you like.

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