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Spinach with Shiraae | Cooking researcher Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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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.