Low-carb restaurant / masa Time required : 10minutes
Spinach with Shiraae | Cooking researcher Ryuji's Buzz Recipe's recipe transcription
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Ingredients
- Bonito : 3g
- 木綿豆腐 : 150g
- (A) Sesame seeds : 大さじ1
- (A) Ajinomoto : 3振り
- (A) Soy sauce : 小さじ1
- (A) Salt : 小さじ1/3
- (A) Sugar : 小さじ2
- ほうれん草 : 100g
- にんじん : 50g
- しめじ : 50g
- 塩 : 小さじ1と1/2
- 醤油 : 小さじ1
Time required
30minutes
Procedure
-
1)
Prepare for carrots
02:35
Divide the carrot into two equal parts without peeling.
Cut into thin slices and julienne. -
2)
Prepare for spinach
03:53
Cut the spinach stem into 3-4 cm widths.
Wash the root part well and cut it into small pieces.
Cut the leaves into 3-4 cm widths.
Separate the stem, root and leaves. -
3)
Prepare for shimeji mushrooms
04:49
Shimeji mushrooms are cut off.
Cut in half and loosen. -
4)
鰹節の下準備をする
05:08
鰹節を容器に入れ、電子レンジで600w50秒加熱する。
-
5)
和え衣を作る
05:23
Put cotton tofu in a colander and drain.
While still in the colander, press with a spoon to strain and place in a bowl.
Knead 4 into powder and put in a bowl.
Add (A) and mix. -
6)
野菜を茹でる
07:02
Boil hot water (outside the amount) in a pan.
Add salt.
Add 2 stems and 1 and boil for 1 minute.
Add 3 and boil for 1 minute.
Add the leaf part of 2 and boil for 1 minute.
Open it in a colander and cool it with running water.
Squeeze the water well.
Sprinkle with soy sauce, let it blend in and squeeze. -
7)
和える
09:28
5に6を入れる。
よく混ぜる。 -
8)
盛り付ける
09:51
お皿に7を盛る。
Point
・ Other mushrooms such as shimeji mushrooms may be used instead.
・ Since carrots contain nutrients around the skin, use them without peeling.
・ Add inosinic acid from dried bonito and glutamic acid from Ajinomoto to bring out the flavor.
・ As a guide, the amount of salt in step 6 should be about the same as the salt concentration of the soup.
・ By adding salt when boiling vegetables in step 6, the green color of the leaves can be brightened and salted.
・ By boiling and squeezing vegetables in step 6 and then squeezing them with soy sauce, the osmotic pressure of the soy sauce can remove the astringent taste and astringency of the vegetables.
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