パスタ（きのこのパスタ）｜食事処さくらさんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 30minutes
Kenchin-jiru ｜ Recipe transcription by Daichi & Yuna and
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Ingredients
- Konjac : 250g
- Salad oil : 10ml
- Japanese leek : 120g
- Tofu : 400g
- Burdock : 100g
- Radish : 250g
- Carrots : 150g
- Boiled taro : 200g
- Chinese cabbage : 180g
- water : 650ml
- It's concentrated : 20ml
- Soy sauce : 100ml
- mushroom : 200g
Time required
30minutes
Procedure
-
1)
Fry konjac
00:05
First, fry the konjac in a pan.
-
2)
Put other ingredients and water in a pot
01:21
Take out the konnyaku that has been fried, add salad oil, fry the green onions and tofu, and put the konnyaku back. Add other ingredients, water and concentrated soup stock. Close the lid and let it boil.
-
3)
Add soy sauce and mushrooms to 2) and let it boil for completion.
01:37
Add soy sauce and mushrooms to 2) and let it boil to complete.
Point
・ Recipes for Kenchin-jiru with lots of ingredients.
・ You can eat plenty of vegetables even in a busy morning.
・ This time, we are using boiled taro. If it is raw, turn it on in a microwave oven.
・ You can also add miso to make it delicious.
・ Arrange the ingredients you like.
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