Haruan Time required : 30minutes
Arrange the Yamagata specialty "dashi" with simple ingredients [dashi bukkake cold shabu-shabu] | Takeshima Takeshi's extreme rice / Kiwami-Meshi's recipe writing
お気に入りに追加- チャンネル登録者数
- 24.4万人
- 再生回数
- 1,617.4万回
- 動画数
- 47本
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)
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)
Cut the ingredients
01:50
Cut cucumbers, ginger and perilla into 5mm squares.
Finely chop the ginger without peeling. -
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)
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)
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)
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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