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より少ないお金で生きるために整えた日々の習慣 📚🕊️ | 作り置きで菜食ランチ | 初めての蓬カンパーニュ作り | 豊かに暮らす知恵📖

pachico 976,597 lượt xem 1 year ago
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Daikon radish simmered with kelp and ginger
1/2 large daikon radish
About 4 thinly sliced slices of ginger
1 10cm square kombu (kelp)
2 teaspoons soy sauce
1/2 teaspoon salt

(Procedure)
 1) In a large pot, put daikon radish, ginger, and kombu, which have been peeled, beveled, and cut into a cross-shaped slit, and heat water to cover the daikon.
 2) Remove the kombu just before it comes to a boil (avoid it in a small dish. Do not throw it away)
 3) Simmer over low heat until a bamboo skewer penetrates the daikon. After about 15 minutes, turn off the heat.
 4) Add soy sauce and salt, and add back the kelp from (2). Let cool in the pot and add flavor.

🌷Put daikon radish on kelp ginger in a frying pan with salad oil and cook until browned,
Add 1 tablespoon each of butter and soy sauce 📚.

Mushroom tsukudani (tsukudani is a food boiled in soy sauce): Keep in a storage container for up to 3 days (can be frozen with boiled penne).
(In the video, I used shimeji mushrooms, shiitake mushrooms, and mushrooms!)
50 ml sake
3 tablespoons soy sauce
1.5 tablespoons each of mirin and light brown sugar

(Steps)
1) Put the mushrooms and sake in a pot, cover with a lid and place over medium heat.
2) When the total volume is reduced to about half, add soy sauce, mirin, and sugar (2 to 3 minutes is OK)
3) Simmer until the liquid is reduced. When it is boiled down to the desired thickness, it is done.


🌼Tools for daily life in the video 🌼
Soy Sauce https://www.pyram.life/products/%E6%9C%89%E6%A9%9F%E3%82%A8%E3%82%AD%E3%82%B9%E3%83%88%E3%83%A9%E3%83%90%E3%83%BC%E3%82%B8%E3% 83%B3%E3%82%AA%E3%83%AA%E3%83%BC%E3%83%96%E3%82%AA%E3%82%A4%E3%83%AB-organic-extra-virgin-olive-oil-%E3%81%AE%E3%82%B3%E3%83%94%E3 %83%BC-1

Large aluminum pots https://room.rakuten.co.jp/room_1b2b1ca878/1700200492065269

Salt https://room.rakuten.co.jp/room_1b2b1ca878/1700225083812279

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