和え物（トマトとツナ缶の和え物）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 5minutes
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Yellowtail radish｜Tetsujin's kitchen's recipe transcription
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Ingredients
- First time : Appropriate amount
- 大根 : 1/2個
- 鷹の爪 : 1本
- (A)酒 : 200ml
- (A)水 : 200ml
- (A)醤油 : 100ml
- (A)みりん : 100ml
- (A)砂糖 : 大さじ3
- 四川山椒(粉) : 適量
- 木の芽 : 適量
Time required
45minutes
Procedure
-
1)
Prepare
00:16
Cut the radish into pieces that are easy to eat. Dip the yellowtail in boiling water, tighten with ice, and wash off blood and scales with water. Put daikon and buri daikon in a pressure cooker and add hawk claws.
-
2)
煮汁を作る
01:56
1の鍋に(A)の調味料を加える。
-
3)
煮る
02:26
Heat the pot over medium heat and simmer for 15 minutes. Turn off the heat, leave it for 15 minutes, and transfer the broth to another pot. Boil until the broth is halved, add yellowtail and radish, and simmer. Sprinkle the broth on the ingredients and shine. Sprinkle Sichuan pepper and put tree buds on it to complete.
Point
・ A recipe for soft buri daikon using a high-pressure kettle.
・ The radish sucks in the habit of yellowtail, and the taste of the radish is enhanced.
・ What is the amount of ingredients? Prepare at a ratio of 2 radishes and 1 yellowtail.
・ If you like, you can add kelp or ginger skin.
・ If you like saltiness, you do not need to add sugar.
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