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牛丼|CHEF'S LABO 自宅で出来るプロの味さんのレシピ書き起こし

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Ingredients

  • 牛バラ薄切り肉 : 250g
  • onion : 1 piece (130-150g)
  • 牛脂 : 20g
  • 生姜 : 15g
  • 昆布 : 7g
  • 水 : 750ml
  • 油 : 少々
  • 塩 : ひとつまみ
  • 砂糖 : 20g
  • 料理酒 : 90ml
  • 醤油 : 30ml

Time required

40minutes

Procedure

  1. 1) Cut the ingredients 00:05

    Cut the onion into 1 cm wide pieces and cut the beef in half.
    Finely chop the beef tallow and chop the ginger.

  2. 2) Make kelp soup stock 02:03

    Put water and kelp in a pan and heat over low heat. When it boils, remove it from the heat.

  3. 3) Heat the beef tallow 02:47

    Add oil to a frying pan, add beef tallow and heat over medium heat.
    When you hear a sound, reduce the heat to low and heat until it is lightly colored.

  4. 4) 生姜と玉ねぎを炒める 03:21

    生姜を加え、柔らかくなるまで炒める。
    中火にして玉ねぎと塩を加え、柔らかくなるまで炒める。

  5. 5) 昆布出汁と牛肉を加える 04:05

    昆布出汁と砂糖を加えて沸かし、沸いたら牛肉を加える。
    料理酒を加えて再度沸かし、弱火にしてアクを軽く取る。

  6. 6) 仕上げる 05:00

    醤油を加え、弱火で10~15分程煮込んだら完成。

Point

・ Use beef with a lot of sashimi and fat as much as possible.
・ If you heat soy sauce for a long time, the aroma will be lost, so add it last.
・ It will be delicious the day after cooking, so it is recommended to make more.
・ The rice used for beef bowl should be as good as possible.

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