Mapo green peppers (ground pork and maitake mushrooms) | Recipe transcription from Kuma no Genkai Shokudo
Kuma's limit cafeteria Time required : 15minutes
Kiriboshi daikon | Yu you's recipe transcription
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Ingredients
- Kiriboshi daikon : 100g
- Shiitake : 3-4 sheets
- Carrots : 1/3
- Deep-fried : 1/2 sheet (50g)
- Granules of bonito broth : 1 tablespoon
- Return juice (of dried daikon) : 100cc
- Liquor : 1 tablespoon
- sugar : 1/2 tbsp
- Soy sauce : 1 tablespoon
- sweet sake : 1 tablespoon
Time required
30minutes
Procedure
-
1)
Return with water
00:40
Put the dried daikon and shiitake mushrooms in water and put them back for 15 to 20 minutes. (Leave the reconstituted juice).
-
2)
Cut the material
00:51
Cut the carrots into 2 to 3 mm beats, and make the thin fried carrots the same size as the carrots. Lightly drain the shiitake mushrooms and cut them into thin strips, and after squeezing the dried daikon radish, cut them into appropriate sizes to make them easier to eat.
-
3)
To heat
02:39
Put the cut vegetables, reconstituted juice, and granulated bonito broth in a heat-resistant bowl, wrap it, and heat it in a microwave oven at 500w for 5 minutes. Put sake, sugar, soy sauce, and mirin in the removed bowl, stir well, wrap it again, heat it at 500w for 5 minutes, and let it cool until it cools.
Point
By returning the dried daikon and shiitake mushrooms together, you can save the trouble of cooking.
If you cut carrots, deep-fried foods, and shiitake mushrooms to the same size, you can heat them evenly.
Prepare a heat-resistant bowl that can be used in a microwave oven.
The heating is divided into two parts. First, the soup stock is used to add flavor, and then the seasoning is added to further heat the soup stock.
It will be delicious if you let the taste blend in while cooling.
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