炒め物（小松菜とエリンギのにんにくオイスターソース炒め）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 15minutes
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松前漬け｜ だれウマ【料理研究家】さんのレシピ書き起こし
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Ingredients
- Liquor : 5 tbsp
- 昆布 : 8g
- みりん : 大さじ5
- 醤油 : 大さじ5
- 砂糖 : 大さじ3〜4
- 人参 : 1/4本
- たらこ : 2本
- イカそうめん : 18〜36g
Time required
30minutes
Procedure
-
1)
Skip alcohol
02:39
Take out the kelp that has been soaked overnight, add mirin and heat it over medium heat to remove the alcohol.
-
2)
Make boiled soy sauce
04:19
Add sugar and soy sauce and mix. When it comes to a boil, turn off the heat and cool it in the refrigerator.
-
3)
Cut the ingredients
05:05
Cut the kelp into 4 cm wide strips. Cut the carrots into thin strips. Cut squid somen into 4 cm width. Cut the cod roe into pieces that are easy to eat.
-
4)
仕上げる
09:00
Put all the ingredients in a storage container, sprinkle with boiled soy sauce to blend in, and cool in the refrigerator for about half a day to complete.
Point
・ By using squid somen instead of dried squid, you can save the trouble of cutting hard dried squid and get a beautiful finish.
・ Mentaiko may be used instead of cod roe.
・ Put kelp and sake in a frying pan the day before use and soak them overnight.
・ By soaking kelp in sake overnight, the taste and aroma of kelp can be transferred.
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