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
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大根餅（ハッシュド大根餅）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
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Ingredients
- Japanese white radish : 150g
- ベーコン : 2枚
- (A) Katakuriko : 大さじ2と1/2
- (A) Consomme granules : 小さじ1/2
- (A) Pizza cheese : 20g
- olive oil (for baking) : 2 teaspoons
- オリーブオイル(仕上げ用) : 小さじ1
Time required
15minutes
Procedure
-
1)
cut the radish
00:33
Cut the radish into strips with the skin on using a slicer and put them in a bag.
-
2)
mix the ingredients
00:40
Cut the bacon into 2 mm wide pieces with kitchen scissors and add to 1.
Add (A) and shake the bag to mix. -
3)
fry in a frying pan
00:52
Put olive oil (for baking) in a frying pan and spread 2 in a circle.
Bake one side for 2 minutes, turn over, and add olive oil (for finishing).
After baking for about 3 minutes on low to medium heat, put it on a plate and it's done.
Point
・This amount is enough for one 26 cm frying pan.
・Use half size bacon.
・When mixing the ingredients in the bag, it is easier to mix by adding air and shaking.
・Ordinary daikon mochi uses grated daikon radish, but you can easily make it by shredding it.
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