Point
UNILLOY casserole is also excellent in design, to be stylish in tabletop cooking.
Ingredient
- Pork loin (for shabu shabu)
- 400g
- Green onions
- 4
- Lettuce
- 1
- Kelp
- 10㎝×20㎝
- Dried bonito
- 60g
- Water
- 3000cc
A
- Broth
- 600㏄
- Soy sauce
- 100㏄
- “Mirin” (Sweet sake)
- 100㏄
- Japan buckwheat
- 400g
- “Yuzukosho” (Yuzu citrus pepper)
- as appropriate
- “Shichimi” (Blend of seven spices)
- as appropriate
1
【Prepare shabu shabu broth and noodle soup】Kelp put in water more than 1 hour, and heat low for 10 minutes.2
Remove kelp, boiled once and skim off the scum.3
turn off the fire, to lower the temperature, add a glass of water and add dried bonito.4
Once bonito sunk, strain in strainer covered with hard squeezed cloth.5
Pour 2 litter of ④ broth into UNILLOY casserole.6
Mix at rate of broth 6 : mirin 1 : soy sauce 1 and boiled up once in another pot, prepared noodle soup in each bowl.7
【prepare ingredients.】Green onion sliced diagonally and loosened by hand to keep apart.8
Lettuce torn into large pieces by hand, place on a big plate with pork.9
Japanese buckwheat boiled and drawn in a colander and soaked in water, cut moisture well.10
【Way of eating】1, Warmed A-➄ and put the green onion cook gently.
2, Pork and lettuce boiled quickly by each chopsticks (shabu shabu) and dip in each noodle soup and eat.
3, Add yuzukosho and shichimi to your liking.
4, In the end, put B-③ in the pot and dip in each noodle soup and eat.
このレシピのカテゴリー
Tomoko Okada – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.
