Cooking expert Ryuji's buzz recipe Time required : 15minutes
- カニカマ : 100g
- 小松菜 : 50g
- トマト : 1/2個
- 卵 : 3個
- 塩 : 少々
- 胡椒 : 少々
- ごま油 : 2 tablespoons
- 長ネギ : 適量
- (A) Water : 大さじ4
- (A) Japanese-style dashi stock : 小さじ1/2
- (A) Soy sauce : 大さじ2
- (A) Vinegar : 大さじ2
- (A) Sugar : 大さじ3
- 酒溶き片栗粉 : 適量
Thinly slice the spring onion diagonally.
Cut off the roots of Komatsuna, wash with water and cut into 3 cm wide pieces.
Cut off the tomato stem and slice thinly.
Loosen crab sticks.
make sweet and sour sauce
Put (A) in a pan and bring to a boil.
Add the katakuriko dissolved in sake little by little and mix to thicken.
Crack the eggs, sprinkle with salt and pepper, and mix.
Heat the frying pan over high heat.
Add sesame oil and komatsuna and fry.
When the komatsuna is cooked, add the eggs and mix lightly.
Arrange crab sticks and tomatoes.
Reduce heat to medium and fold in half.
Place on a plate and top with green onions.
Completed with warmed 2.
・Sake-dissolved potato starch is a mixture of equal amounts of sake and potato starch.
・Rinse the Japanese mustard spinach thoroughly with water as some soil may remain at the roots.
・In step 2, adjust the thickness to your liking.
・Sesame oil can be substituted with salad oil.
・It is good to reheat the sweet and sour bean paste just before eating.
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