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Vegetables and Mushroom Vermicelli |

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Kuma's limit cafeteria

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Ingredients

豚こま : 150g
醤油 : 小さじ1
ニンジン : 1/2本
椎茸 : 3個
レタス : 1/2玉
(A)鶏ガラ : 大さじ1/2
(A)醤油 : 大さじ1
(A)酒 : 大さじ1
(A)砂糖 : 小さじ1
(A)水 : 300ml
ごま油 : 大さじ1
春雨 : 35g
いりごま : 適量

Time required

20minutes

Procedure

1) 豚こまに下味をつける 00:13
豚こまをほぐし、醤油を揉み込む。
2) cut vegetables 00:39
Cut the carrots in half lengthwise and then into 2mm wide diagonal slices.
Slice the shiitake mushroom stems into round slices, and slice the caps.
Roughly chop the lettuce.
3) 調味料を合わせる 02:44
(A)の調味料をよく合わせておく。
4) 具材を炒める 03:52
Heat the sesame oil in a frying pan and fry the pork belly.
When the surface of the pork sesame is cooked, fry the carrots for 1 minute and add the shiitake mushrooms.
5) 調味料を入れて煮込む 04:51
Add seasoning (A) and simmer over low heat for 3 minutes.
Turn off the heat and add the vermicelli to the frying pan.
Add the lettuce, cover the frying pan, and steam over low heat for about 30 seconds.
6) finish 06:18
Remove the lid and simmer over low heat. When the vermicelli soaks in the flavor and turns brown and transparent, remove from the heat.
Place on a plate and sprinkle with toasted sesame to complete.

Point

Use carrots without peeling.
・If the carrot is big, cut it into small pieces.
・It is also delicious to put other mushrooms instead of shiitake mushrooms.
・You can use a whole head of lettuce. If so, adjust the taste with salt.
・Because there is a lot of water, it is better to use a large container (350ml or more) to mix the seasonings.
・The crunchy texture of the lettuce is delicious, so be careful not to overcook it and become exhausted.