Dinner: Imoni 芋煮 作り方レシピ

http://google.com/ cookingwithdog http://facebook.com/cookingwithdog http://twitter.com/cookingwithdog Ingredients for Imoni (serves 2~3) 400g Taro (14.1 oz) 150g Thin Beef Slices (5.3 oz) 100g Konjac (3.5 oz) 70g Gobo - greater burdock (2.5 oz) 100g Long Green Onion (3.5 oz) 100g Maitake Mushrooms (3.5 oz) 20g Ginger Root, chopped (0.7 oz) 600ml Dashi Stock (2.54 cups) 2 tbsp Sugar 2½ tbsp Sake 2½ tbsp Soy Sauce Shichimi - Seven Flavor Chili Powder Frozen Udon Noodles Optional: Aburaage and Tofu - Dashi Stock - Kombu Seaweed (10x10cm / 4x4 in) 10g Bonito Flakes (0.35 oz) 800ml Water (3.38 cups) * To make the dashi stock, check out our Mizore Nabe video or substitute dashi stock powder. Mizore Nabe http://youtu.be/PxgX5ZtupnM 材料2〜3人分 里芋(皮付き):400g 牛肉切り落とし:150g こんにゃく:100g ごぼう:70g 長ねぎ:100g 舞茸100g 生姜千切り:20g 出し:600ml 砂糖:大2 酒:大2と1/2 醤油:大2と1/2 七味唐辛子 冷凍うどん ※油揚げ、豆腐、も入れてよい <出しの取り方> ※詳しくはみぞれ鍋のビデオを見て下さい。 http://youtu.be/PxgX5ZtupnM 分量の水に出し昆布と削り節を入れ 水からゆっくり煮る 沸騰したら弱火にし アクを取りながら5分煮る ざるでこす 出し昆布:10×10㎝1枚 削り節:10g 水:800ml または 和風だしの素:小1

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