鶏むね肉【仕込み１０分で極旨に化けます】噛めば驚きのしっとりジュワァ～！胸肉は漬けよ。｜くまの限界食堂レシピ書き起こし
Kuma's limit cafeteria Time required : 140minutes
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うどん（キムチクリームうどん）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- kimchi : 80g
- 塩胡椒 : 適量
- 豚バラ肉 : 80g
- 味噌 : 大さじ1/2
- Salad oil : 1 teaspoon
- (A) Soymilk : 250cc
- (A) Chicken glass soup : 小さじ2
- (A) Liquor : 大さじ1
- (A) Mirin : 大さじ1
- (A) Sesame oil : 1 teaspoon
- 冷凍うどん : 1玉
- ニラ : 25g
- ラー油 : 適量
- 小ネギ : 適量
Time required
20minutes
Procedure
-
1)
prepare the ingredients
02:29
Cut the chives to appropriate lengths with scissors.
Cut the pork belly into appropriate widths with scissors. -
2)
Preparing frozen udon
03:09
Defrost the frozen udon noodles by heating them in the microwave for 3 minutes and 30 seconds.
-
3)
stir fry
03:18
Heat a frying pan and add salad oil.
Add pork belly.
Sprinkle with salt and pepper.
Add kimchi.
Add the miso and stir to dissolve. -
4)
煮る
04:27
3に火が通ったら(A)を入れて沸かす。
火を弱めて2を入れる。
ニラを入れてひと煮立ちさせる。 -
5)
盛り付ける
06:06
器に4を入れる。
小ネギを乗せる。
ラー油をかけて完成。
Point
・Use domestic sweet kimchi for a delicious finish.
・Pork belly can be replaced with chicken.
・If you don't have chives, use blue greens such as Japanese mustard spinach.
・Unadjusted soy milk is used.
・Frozen udon can be replaced with boiled udon.
・Eating it with shichimi chili pepper makes it more delicious.
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