煮物（鶏肝の塩煮）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
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ごぼう飯｜ちびかばクッキング Chibikaba Cookingさんのレシピ書き起こし
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- Number of Subscribers
- 37.7万人
- Number of View
- 5,693.5万回
- Number of Videos
- 350本
Ingredients
- cooked rice : 600g (4 bowls in a bowl)
- 豚ひき肉 : 50g
- ごぼう : 1/3本
- 人参 : 2cmほど
- 白胡麻 : 大さじ2
- 刻みネギ : 適量
- 酒 : 大さじ1
- みりん : 大さじ1
- 砂糖 : 大さじ1
- 塩 : ひとつまみ
- 醤油 : 大さじ2
- 和風顆粒だし : 小さじ1
Time required
45minutes
Procedure
-
1)
Cut vegetables
07:34
Shred the carrots. Cut the burdock into small pieces diagonally.
-
2)
Fry the ingredients
09:06
Put carrots, burdock root, minced pork and white sesame seeds in a frying pan and fry over medium heat.
-
3)
Add seasoning
09:40
When the color of the minced pork changes, add sake, mirin and sugar and mix. Add salt, soy sauce, and Japanese-style soup stock and mix the whole.
-
4)
仕上げる
10:26
ボウルにご飯、炒めた具材、刻みネギを入れて混ぜ合わせたら完成。
Point
・ Use carrots with skin.
・ Burdock may be shredded using a peeler or slicer.
・ Do not expose the burdock to water and use it as it is.
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for 3 days and in the freezer for 1 month.
・ Use chopped green onions as you like.
・ Vinegar may be added to the ingredients if you like.
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