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Chinese rice bowl (makana Chinese rice bowl) | Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

cooked rice : 200g
豚肉 : 80g
玉ねぎ : 1/4個
かぼちゃ : 適量
ベーコン : 4枚
ほうれんそう : 2房
(A) water : 250cc
(A) cooking sake : 大さじ1
(A) Chinese soup base : 小さじ1
(A) Oyster sauce : 大さじ1と1/2
(A) Sugar : 小さじ1
(A) Pepper (black) : 適量
(A)しょうゆ : 大さじ1/2

Time required

20minutes

Procedure

1) prepare 01:16
Cut the pumpkin into thin slices.
Cut the onion into 1mm slices along the grain.
Cut the bacon into bite-size pieces.
Cut the pork into bite-sized pieces.
Wash the spinach, drain the water, and cut into bite-sized pieces.
2) Cook 02:55
Add oil to a frying pan and fry the pork.
When the meat is cooked through, add onions and pumpkin and fry.
Add bacon and fry.
Add the spinach stalks and sauté.
Add (A) and simmer.
3) finish 05:33
Add spinach leaves.
Reduce the heat and add the water-soluble potato starch (not listed) to thicken.
When it starts to thicken, increase the heat to high and heat it well.
Turn off the heat and add sesame oil.
4) Serve 06:35
Put the warmed rice in a bowl and place 3 on top to complete.

Point

・The amount is for one person.
・It is a convenient meal Chinese rice bowl that can process leftover ingredients at once.
・It is possible to use this seasoning combination for any ingredients up to a total weight of 400g.
・Because spinach often has sand in its core, wash it well.
・Water-soluble potato starch is made with 1:2 water.