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糸こんにゃくのしぐれ煮｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Number of Videos: 354本

Ingredients

Thread konjac : 1 bag (200g)
ちりめんじゃこ : 20g
しょうが : 1かけ
ごま油 : 適量
しょうゆ : 大さじ1〜2
ごま : 適量

Time required

60minutes

Procedure

1) Prepare for thread konjac 00:43
Wash with water.
Cut with scissors in the kitchen.
2) Prepare for ginger 01:18
Cut the ginger into julienne with the skin on.
3) Roast konjac 02:57
Put 1 in a frying pan and roast.
4) 炒める 04:14
Add chirimen-jako and sesame oil to 3.
Add half of 2 and fry for 1-2 minutes.
Add soy sauce and stir-fry while mixing to remove water.
Put the remaining 2 and turn off the heat.
Twist the sesame seeds and mix.
5) 盛り付ける 07:10
お皿に盛り付ける。

Point

・ The thread konjac may be shirataki noodles or black ones.
・ Use dry crepe jako instead of shirasu.
・ In the video, thread konjac that does not require lye removal is used, but if lye removal is necessary, remove lye before step 1.
・ When cutting into strips, which may be the second step, slice them into thin slices, stagger them, and cut them into strips.
・ By removing the water from the thread konjac without adding oil in step 3, it becomes easier to add flavor to the thread konjac.
・ Adjust the amount of soy sauce according to the amount of chirimenjako.
・ Sesame can be added with a twist to bring out the aroma.
・ When it cools down, the taste of chirimen-jako will come out and the taste will become stronger, so be careful not to make the seasoning stronger.
・ Can be stored in the refrigerator for 4 to 5 days.