生姜焼き（ナスと豚ロース肉の生姜焼き）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 25minutes
うどん（焼きうどん）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- Udon : 1 ball (180g)
- 豚バラ肉 : 80g
- 玉ねぎ : 適量
- にんじん : 適量
- 椎茸 : 適量
- しめじ : 適量
- キャベツ : 適量
- 油 : 適量
- salt : 適量
- 鰹節 : 適量
- (A) Liquor : 大さじ1
- (A) Soy sauce : 大さじ1/2
- (A) grated ginger : 大さじ1/2
- (A) Favorite sauce : 大さじ2
- 塩胡椒 : 適量
Time required
25minutes
Procedure
-
1)
prepare the vegetables
00:24
Slice the onions along the grain.
Wash the carrots and cut into thin half-moons, leaving the skin on.
Remove the stem of the shiitake mushroom, cut it into 5 mm width, and cut the stem.
Remove the stalks from the shimeji mushrooms and loosen them with your hands.
Cut the cabbage into bite-sized pieces. -
2)
boil udon
01:35
Put udon in boiling water (not listed).
Boil until soft.
Tighten with cold water (not listed). -
3)
stir fry
02:00
Pour oil into a frying pan and heat it over medium heat.
Add the pork belly and sprinkle with salt.
Add 1 when the color of the pork belly changes.
Stir and fry.
When the vegetables are cooked, add 2 and (A) and mix.
Taste and sprinkle with salt and pepper to mix. -
4)
盛り付ける
03:20
お皿に3を盛る。
鰹節を乗せて完成。
Point
・Easy to make and authentic fried udon recipe.
・The amount is for one dish.
・The total amount of onions, carrots, shiitake mushrooms, shimeji mushrooms, and cabbage is 120g.
・Adding ginger enhances the aroma and makes it delicious.
・Add bonito flakes as you like.
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