ソテー（えのきソテー）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 15minutes
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Jakowakame rice | Okuzono's daily recipe [home cooking researcher official channel]'s recipe transcription
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Ingredients
- Cut wakame seaweed : 5g
- ちりめんじゃこ : 10g
- 梅干 : 1個
- ご飯(温かいもの) : 茶碗2杯
- ごま油 : 適量
Time required
10minutes
Procedure
-
1)
Prepare for wakame seaweed
01:07
Put wakame seaweed and extra water in a bowl, leave for 5 minutes, and drain.
-
2)
Prepare for pickled plums
02:30
Put umeboshi in a bowl, separate the skin and seeds with kitchen shears, and cut the skin into small pieces.
Leave the seeds as they are. -
3)
stir fry
04:52
Put sesame oil and chirimen-jako in a frying pan, then heat and fry.
When the oil is familiar to the whole, add 1 and fry lightly and turn off the heat. -
4)
仕上げる
06:57
3のフライパンに、ご飯と2を入れ、混ぜ合わせる。
梅干種に付いてる、梅肉もご飯に付くように混ぜ合わせ、種を取り出す。
Point
・ This time, we used 20g of umeboshi with 8% salt.
・ When using homemade umeboshi, adjust the amount because the salt content and size are different.
・ If the wakame seaweed is soaked in water too much, the taste will be lost, so it is better to rehydrate it with a small amount of water.
・ When purchasing umeboshi from now on, it is recommended to choose one with red perilla and soft ones.
・ Since the chirimen-jako is fried first, the aroma and umami spread and the richness comes out.
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