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丼（小松菜と豚バラの丼）｜元気ママキッチンさんのレシピ書き起こし

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Cheerful mom kitchen

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Ingredients

Pork belly (for shabu-shabu) : 100g
小松菜 : 1/2束
絹ごし豆腐 : 150～300g
椎茸 : 適量
塩 : a pinch
Liquor : 大さじ1～2
水 : 50～100㏄
Chicken glass soup base : 小さじ1
片栗粉 : 適量
ご飯 : 適量

Time required

10minutes

Procedure

1) make preparations 02:28
Cut off the roots of the komatsuna, wash it under running water, and cut it into chunks.
Cut the shiitake mushrooms into thin slices.
Cut the pork belly into bite-sized pieces.
2) heat up 00:18
Heat a frying pan, add the pork belly, sprinkle with salt and fry.
When the pork belly is half cooked, add shiitake mushrooms and Japanese mustard spinach, add sake, and stir-fry.
Add the tofu and stir-fry while crumbling the tofu.
Add water and chicken stock powder, mix, cover, and simmer over medium heat for 3-4 minutes.
Sprinkle potato starch and mix the whole
3) finish 04:12
Place the rice in a bowl and sprinkle 2 on top to complete.

Point

・Shiitake mushrooms can be substituted with other mushrooms such as shimeji mushrooms and enoki mushrooms.
・It goes well with grated garlic and ginger.
・Pork ribs can be replaced with chicken or seafood.
・If the frying pan burns easily, oil it before frying the ingredients.
・Taste it at the end.