Carpaccio (Japanese-style scallop carpaccio) | Low-carb restaurant / Masa's recipe transcription
Low-carb restaurant / masa Time required : 10minutes
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豚汁｜けんますクッキングさんのレシピ書き起こし
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Ingredients
- 豚肉 : 200g
- 里芋 : Four
- ごぼう : 適量
- 大根 : 適量
- 人参 : 3本
- えのき : 1袋
- 舞茸 : 1袋
- 長ネギ : 1本
- 油揚げ : 4枚
- キャベツ : 適量
- 生姜 : 適量
- 水 : 2L
- (A) Granule stock : 大さじ2
- (A)Miso : 200g
Time required
20minutes
Procedure
-
1)
Preparation
01:10
Pour water into the pot.
Cut the taro, burdock, radish, and carrot, put them in a pot, and add the enoki and maitake mushrooms.
Heat and bring to a boil. -
2)
boil
06:32
Cut the green onions.
Cut the fried tofu and add it to step 1.
Tear the cabbage and add it, then add the pork while breaking it up.
Add (A), grate ginger, mix gently and simmer for 10 minutes.
Add green onions, boil lightly, and serve in a bowl.
Point
・Use pork belly.
・Add the vegetables in water.
・Peel the taro and cut it into bite-sized pieces.
- Lightly wash the burdock root and cut it into cubes.
・Peel the daikon radish and cut into pieces.
・Wash the carrots and cut them into pieces.
・Cut the green onion diagonally.
・Cut the fried tofu to your desired size.
・Cut the pork to your desired size.
・In step 2, remove any lye that comes out.
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