Hotel de Mikuni Time required : 40minutes
- green pepper : 6 to 8
- ちくわ : 4本
- バター : 20g
- 油 : 小さじ2
- (A)しょうゆ : 大さじ1
- (A)酒 : 大さじ1
- (A)みりん : 大さじ1
- (A)砂糖 : 小さじ2
- (A)鶏ガラスープの素 : 1/2 teaspoon
- (A)すりごま : 小さじ1
make mixed seasoning
Put (A) in a container and mix.
Cut the peppers in half lengthwise and flatten with your hands.
Then cut into thin slices of 5 mm width.
Put the green peppers in a large bowl, add a little salt (not listed), and knead with your hands to mix.
Cut the chikuwa in half lengthwise and thinly slice diagonally to the same size as the green pepper.
Add butter and oil to a frying pan and heat over medium-low heat.
When the butter melts, add the chikuwa and fry.
When the chikuwa is browned, add the green peppers and stir-fry quickly.
When the peppers are covered with oil, add 1 and mix quickly.
When the sauce is boiled down and the whole is entwined, it's done.
・If you like a stronger flavor, use 1 teaspoon of chicken broth.
・By adding ground sesame to the mixed seasoning, it becomes easier for the sauce to get entangled.
・When cutting bell peppers, flattening them by crushing them with your hands makes them easier to cut, and the uneven surface makes it easier for the sauce to get entangled.
・You can use the peppers as they are without removing the pith and stem.
・After completion, you can eat it with parmesan cheese.
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