日式馬鈴薯燉肉 & 茶碗蒸

July 25, 2016

日式馬鈴薯燉肉 & 茶碗蒸

25 July 2016 (1 year 10 months 24 day)

Jap Potato Stew Meat & Chawanmushi

今日晚餐 - 日式馬鈴薯燉肉 & 茶碗蒸

#適合18個月以上

茶碗蒸的做法

Instruction for Chawanmushi

按這裡 Click Here

昆布柴魚高湯 (食譜參考自愛料理）

Konbu Bonito Dashi

材料：

昆布 Konbu 20cm

柴魚片 Bonito Flakes 10g

水 Water 1 Litre

1）昆布用乾布擦乾淨，放入1公升的水裡，浸泡至少20分鐘

Wipe the konbu with dry cloth, put into 1 litre of water, and soak at least 20 mins

2）把整鍋水用最小火煮至滾（約20分鐘）煮滾後3分鐘就熄火，把昆布取出

Cook the konbu and water with low heat until water boiling (approximate 20 mins).

Let it boiled for 3 mins, switch off the heat, remove the konbu

3）加入柴魚片，再開最小火，煮滾後1分鐘立刻熄火，蓋上鍋蓋，燜1分鐘

Add bonito flakes into pot, switch to low heat, after water boiling and let it boiled for 1 min, switch off the heat immediately. Cover the lid, simmer for 1 min.

4）濾網上面舖一層廚房紙巾，過濾取湯即可

Put a kitchen towel on filter net, filter the bonito flakes and get the soup.

日式馬鈴薯燉肉 (做法參考自錵鑶居家料理小教室）

Japanese Style Potato Stew Meat

材料：

紅洋蔥 Red Onion 1/2 pc

馬鈴薯 Potato 1～2 pc

胡蘿蔔 Carrot 1 pc

香菇 Mushroom 1 pc

肉碎 Minced meat 500g

麻油 Sesame Oil 1 tbsp

自製蒜米粉 Homemade Garlic Powder 2 tbsp

昆布柴魚高湯 Konbu Bonito Dashi 600ml

冰糖 Rock Sugar 3～5 pcs

白味增 White Miso 1 tsp (可略過 Optional)

1）紅洋蔥，馬鈴薯，胡蘿蔔切小，香菇泡軟切片，肉碎跟麻油和蒜米粉醃製至少1小時

Cut the red onion, potato and carrot into small pieces, soak the mushroom until tender and cut into sliced, marinate the minced meat with sesame oil and garlic powder for at least 1 hour

2）熱鍋，加入約2湯匙的橄欖油，把馬鈴薯和胡蘿蔔煎至表面略金黃色，起鍋備用

Heat pan, add approximate 2 tbsp of olive oil into pan, fry the potato and carrot until the surface slightly golden. switch off the heat, and transfer them to a plate, set aside

3）中火熱鍋，倒入少許橄欖油，翻炒洋蔥至有香味

Heat the pot with medium heat, pour some olive oil, stir fry the onion until fragrant

4）加入豬肉和香菇翻炒一下，加入煎好的馬鈴薯和胡蘿蔔，倒入昆布柴魚湯（淹過食材）. 再加3～5粒的冰糖

Add pork and mushroom, stir fry for a while. Add pan fried potato and carrot, pour the konbu bonito dashi into pot (cover the ingredients), add 3~5 pcs of rock sugar

5）轉小火，蓋上鍋蓋，煮25分鐘

Switch to low heat and cover the lid, let it simmer for 25 mins

6）加入1茶匙的白味增，拌勻。再煮約5分鐘即可 (可略過）

Add 1 tsp of white miso, mix well. And cook for another 5 mins (Optional Step)

今天的晚餐是日本餐
用昆布柴魚高湯煮馬鈴薯燉肉
煮好後好好吃
味道好好哦!
侒侒吃不停 😅
可能味道蠻重的
所以不建議常給
不然只吃重口味就慘了

昆布用乾布擦乾淨，放入1公升
的水裡，浸泡至少20分鐘
Wipe the konbu with dry cloth, put
into 1 litre of water, and soak at least
20 mins

把整鍋水用最小火煮至滾（約20分鐘）
煮滾後3分鐘就熄火，把昆布取出
Cook the konbu and water with low heat
until water boiling (approximate 20 mins).
Let it boiled for 3 mins, switch off the heat,
remove the konbu

加入柴魚片，再開最小火，
煮滾後1分鐘立刻熄火，
蓋上鍋蓋，燜1分鐘
Add bonito flakes into pot,
switch to low heat, after water boiling
and let it boiled for 1 min, switch off
the heat immediately. Cover the lid,
simmer for 1 min.

濾網上面舖一層廚房紙巾，
過濾取湯
Put a kitchen towel on filter net,
filter the bonito flakes

昆布柴魚湯完成
Done

中火熱鍋，倒入少許橄欖油，
翻炒洋蔥至有香味
Heat the pot with medium heat,
pour some olive oil, stir fry the onion
until fragrant

加入豬肉和香菇翻炒一下
Add pork and mushroom, stir fry
for a while

加入煎好的馬鈴薯和胡蘿蔔，
倒入昆布柴魚湯（淹過食材）
加3～5粒的冰糖
Add pan fried potato and carrot,
pour the konbu bonito dashi into pot
(cover the ingredients), add 3~5 pcs
of rock sugar