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Arrange the Yamagata specialty "dashi" with simple ingredients [dashi bukkake cold shabu-shabu] | Takeshima Takeshi's extreme rice / Kiwami-Meshi's recipe writing

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材料

  • 豚肉 : 適量
  • Eggplant : One
  • きゅうり : 1本
  • Japanese ginger : Two
  • 大葉 : 5枚
  • (A) 砂糖 : 小さじ1
  • (A) 醤油 : 大さじ3
  • (A) 酢 : 大さじ1
  • (A) みりん : 大さじ1
  • 塩昆布 : ひとつまみ
  • 酒 : 大さじ1

所要時間

40分

手順

  1. 1) Cut the eggplant 00:31

    Cut the eggplant into 5mm squares and expose to water for about 5 minutes.
    Drain the water and knead the soy sauce (not included in the amount).

  2. 2) Cut the ingredients 01:50

    Cut cucumbers, ginger and perilla into 5mm squares.
    Finely chop the ginger without peeling.

  3. 3) Mix ingredients and seasonings 03:38

    Put 1, 2 and (A) in a bowl and mix.
    Add salted kelp and lightly boiled nameko mushrooms and mix.

  4. 4) 冷蔵庫で置く 05:00

    かつお節を細かく潰して加え、混ぜる。
    ラップで落とし蓋をし、冷蔵庫で1時間置く。

  5. 5) 豚肉を茹でる 05:40

    鍋にお湯を沸かし、塩(分量外)、酒を入れる。
    豚肉を茹で、お湯を切って粗熱を取る。
    冷水に入れ、ザルにあけて水気を切る。

  6. 6) 仕上げる 07:10

    キッチンペーパーで、豚肉の水気を拭き取る。
    ごま油(分量外)を和え、だしを乗せたら完成。

Point

・ If you do not want to remove the eggplant, you should cut it last.
・ Adjust the amount of Japanese ginger to your liking.
・ If you like, you can add plum meat, tomatoes, garlic, and garlic.
・ It is also recommended to change the perilla to basil.
・ If you are concerned about the alcohol content of mirin, remove it in the microwave.
・ If you want to make it more authentic, use Gagome kelp instead of salted kelp.
・ You may use nameko mushrooms, dioscorea opposita, or tororo kombu instead of nameko mushrooms.
・ When using nameko, it is recommended to eat it in 2 to 3 days.
・ For pork, shoulder loin is recommended.

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