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Menma | [Inaka Soba Kawahara] Recipe Transcription of Cooking and Pickles

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

bambooshoot : 300g
ごま油 : 大さじ1
鶏ガラスープ : 200cc
(A)酒 : 大さじ1
(A)砂糖 : 大さじ1
醤油 : 大さじ1
みりん : 大さじ1
ラー油 : 少々
唐辛子 : 1本

Time required

25minutes

Procedure

1) Prepare for bamboo shoots 00:22
Cut the bamboo shoots in half.
Cut into 5 to 6 cm width.
Cut the princess skin vertically.
Cut the middle part in half and cut vertically.
Cut the root part vertically while keeping it large.
2) To heat 02:36
Heat a frying pan and add sesame oil.
Add 1 and fry, entwined with sesame oil.
Add chicken glass soup and heat over high heat.
Insert (A).
When it starts to boil, cover it with aluminum foil and set it to medium heat.
Add soy sauce after 2-3 minutes.
Cover with a lid and simmer for about 5 minutes.
Check the water content, cover with a lid, and simmer for another 2 minutes.
Fry until completely dry.
Cut the pepper into small pieces with scissors and put in.
3) Serve 05:37
Serve on a plate.

Point

・ The soft princess skin on the tip of bamboo shoots is ideal for Menma.
・ If you want to make a good-textured Menma, use the root part, and if you want to make a soft Menma, use the tip part.
・ During step 2, you can remove the bamboo shoot lye by covering it with aluminum foil.
・ Pepper may be replaced with red pepper.
・ Take out half of the pepper seeds.
・ When storing, put a storage bag in a storage case, line up 5 to 6 pieces each, cover it with plastic wrap, stack 10 layers in the same way, and store in the freezer.