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切り干し大根の煮物 | 食事処さくらさんのレシピ書き起こし

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Restaurant Sakura

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Ingredients

Kiriboshi daikon : 60g
水 : 400ml
にんじん : 60g
油揚げ : 2枚
(A)出汁 : 300ml
(A)醤油 : 大さじ2
(A)砂糖 : 大さじ1
(A)酒 : 50ml
戻し汁 : 100ml
油 : 大さじ1と1/2
(B)醤油 : 大さじ1/2

Time required

45minutes

Procedure

1) Return the dried daikon 00:19
Put the dried daikon in a bowl while loosening it, and wash it well with water. Raise the colander, drain it, add water and let it blend into the whole, remove it with plastic wrap, cover it, and put it back for 15 minutes.
2) Make a seasoning 02:06
Add seasoning (A) to the bowl.
3) Cut the ingredients 03:01
Cut carrots and fried tofu into small pieces and put them together.
4) 切り干し大根を絞る 05:21
Squeeze the dried dried daikon radish tightly to drain it and loosen it well. Add the squeezed reconstituted juice to the seasoning (A).
5) 煮詰める 06:51
Add oil to a pan, heat over low medium heat, add all ingredients and fry. When the water in the ingredients has spattered and the aroma comes out, add the seasoning and bring to a boil. Reduce the heat to low, cover and simmer for 10 minutes, then open the lid and set to medium heat, add soy sauce (B) and simmer. Completed when the broth is exhausted.

Point

・ Basic dried daikon recipe.
・ Can be stored as a regular dish for 3-4 days.
・ If it takes a long time to return, the flavor, umami and texture of radish will be lost. If you put it back in a short time, the texture and sweetness will remain, so be sure to take the time to put it back.
・ Because the reconstituted juice is used as a seasoning, be careful about the amount of water used to rehydrate the dried daikon radish. It has sweetness and richness, and plays the same role as mirin.
・ It is recommended to use a commercially available soup stock pack because it has a better taste and aroma than granule soup stock just by boiling it in water for 5 minutes.
・ Since the fried tofu is fried first, use it without draining the oil.
・ If you want to reduce the amount of washing, wrap the ingredients in a wrap instead of a bat or bowl for easier cleaning.
・ If you use a pot with a wide and shallow bottom, it will boil quickly.
・ If soy sauce is added later, it is easy to feel the salty taste when eating even if the total salt content is low.
・ To make the taste clear, it is recommended to boil it well.