日式排骨白蘿蔔湯/和風仕立てのパーコー大根
[2人份]
排骨 Spare ribs-350g
白蘿蔔 Daikon-300g
蒜頭 Garlic-5粒
乾燥香菇 Dried shitake-5片
昆布 Konbu-10g
清酒 Sake-100cc
鹽巴 Salt
蘿蔔皮 Daikon peel
紅蘿蔔 Carrot-50g
[醃汁]
鹽巴 Salt-1/2小匙
醋 Vinegar-3大匙
砂糖 Sugar-2大匙
蜂蜜 Honey-1大匙
Preparation (Broth & Ingredients)
(1) Put 10g of Konbu and 6 dried shiitake in a crisper container
(2) Add water in it (enough to soak all ingredients)
(3) Soak overnight
(4) 300g of Daikon, peel off the skin
(5) Cut the daikon into small chunks
(6) Cut Daikon peel into thin stripes
(7) 50g of carrot, cut into thin stripes
Preparation (Otsumami)
(1) Put daikon skin stripes and carrot stripes in a bowl
(2) Add 1/2 tsp of salt
(3) Dehydrate for 30 minutes
Preparation(marinade)
(1) 3 tbsp of rice vinegar
(2) 1 tbsp of sugar
(3) 1/2 tsp of salt
(4) 1 tbsp of honey
Instruction (Otsumami Combination)
(1) After dehydrating daikon skin and carrot for 30 minutes, squeeze out excess juice
(2) Pour in combined marinade
(3) Plating
Instruction (Soup)
(1) Blanch the daikon, take them out
(2) Blanch 350g of spare ribs, take them out
(3) Rinse the blanched spare ribs and daikon
(4) Take out soaked konbu & shiitake
(5) Cut the soaked shiitake into small pieces
(6) Add Daikon and spare ribs in a pot
(7) Add 5 cloves of garlic and shiitake
(8) Pour in konbu and infused water
(9) Add 100cc of sake
(10) Add water
(11) Turn on the stove
(12) Remove konbu (when you start to see small bubbles appearing at the bottom of the pot)
(13) Remove scum
(14) Turn to low heat
(15) Cover the lid and stew for 1 hour
(16) Cut cooked konbu into thin slices and make knots
(17) One hour later, add konbu knots into the soup
(18) Salt to taste
(19) Finally, garnish with some scallion rings
11 окт 2022
