ひじきの煮物の作り方

by 料理研究家 冨田ただすけの「白ごはん.com」チャンネル
1986

ひじきの煮物の作り方

 

栄養価も高くて冷凍保存もできる 定番のひじきの煮物の作り方の紹介です 材料 ひじき 乾物 20gにんじん 1 3本油あげ 小1枚サラダ油 小さじ1Aだし汁 150mlA醤油 大さじ2A砂糖 大さじ1と1 2Aみりん 大さじ1 レシピ詳細は白ごはん comでも紹介中 ひじき 油あげ にんじんの3つの具材で作るオーソドックスなひじきの煮物です ひじきははじめにふっくら水戻ししてから 煮る前ににんじんとさっと炒めます そうすることで乾物臭も抜けやすくなります 最後の煮詰め具合なども合わせて ぜひチェックしてみてください 白ごはん comではおうちで作りやすい和食レシピが満載です

 

 


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