Easy at home!How to make "Sundubutsige" taught by professionals

Even though you cook yourself in the mood of self -restraint, there are many people who say that their repertoire has been exhausted.In such a case, the perfect YouTube channel is "recipe among the popular chefs".The chefs and gluttonous images professionals form a tag, and the chefs showed off recipes in a relay format.It will explain how to make and tips carefully, so even if you are worried, "I'm worried about popular chefs, but I'm usually a restaurant, so I cook myself ..."

Sundubu soup

チャンネルのなかから今回ご紹介するのは、東京・中目黒「和韓料理 若狭」の料理長・吉本宏光さんが教える「Sundubu soup」です。

本日のレシピ「Sundubu soup」

■ Ingredients (2 servings) Chinese cabbage kimchi: 40g Pork belly sliced meat (cut into bite -sized pieces): 40g tofu (hot water): 1/2 green onion (sliced slice): 20g clams (salt removed): 90g Sesame oil: 1 tablespoon 1 sake: 30cc gochujan: 40g Mirin: 10cc beef consomme (granules): Appropriate amount of water: 500cc

Way of making

step 1

1.Heat sesame oil in a pan over medium heat, add pork belly and Chinese cabbage kimchi and fry.When the scent comes out, add the clams and fry further.

Step 2

2.When the fire is firmly cooked, add the sake, cover and heat over low heat for 1-2 minutes.

Step 3

3.Remove the lid, add water, and add tofu, green onion, beef consomme, mirin, and gochujang with 1/20 chicks.When it boils on high heat, just boil for 2 minutes.

Step 4

4.Take it firmly.Put it to low heat and boil for 2-3 minutes!

"It would be great if you put rice and put it in a bowl and put an egg!"Because it is spicy and sweet, it is sure that your appetite will not stop.It is a recipe that does not require a technique, so please try it.