パスタ（トマトクリームミートソースのパスタ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 10minutes
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Ingredients
- Ribs : 200g
- onion : 1/2 piece
- Burdock : 1/2
- cabbage : 1/2 ball
- Carrots : 1/2
- Leek : 1/2
- miso : 1 tablespoon
- Ginger : 1/4 piece
- salt : a little
- Bonito stock : 5g
- soy sauce : 10cc
- Liquor : 10cc
- Sesame oil : 10cc
- Salad oil : 10cc
Time required
30minutes
Procedure
-
1)
Preparation
00:31
Cut the cabbage into small pieces.
Cut the onion into 2 cm cubes.
Peel the carrots and cut them into ginkgo biloba with a width of about 3 mm.
Cut the green onions diagonally with a width of 5 mm.
Cut the burdock into round slices with a width of 1 mm.
Cut the pork belly into bite-sized pieces. -
2)
stir fry
01:58
Put salad oil and sesame oil in a pan and fry on low to medium heat until fragrant.
When the burdock is savory, add pork belly and fry on medium heat until the color changes. -
3)
Steam
02:38
Add carrots, green onions, cabbage and onions and fry.
Sprinkle with salt, cover and steam over low to medium heat for 10 minutes.
Remove the lid and mix the whole. -
4)
Finish
03:17
Add bonito broth, soy sauce, sake and ginger and mix gently.
Add enough water to soak the ingredients and let it boil for a while.
After boiling, add miso and dissolve completely.
Point
・ First of all, anyone can easily make "rich pork soup" with a deep taste by prolonging the aftertaste of umami with the effort of frying burdock fragrantly.
・ Steam the ingredients once to bring out the flavor.
・ By frying in sesame oil, the scent of sesame oil spreads and the finish is delicious.
・ Miso will lose its flavor if it is heated too much, so dissolve it in the finish.
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