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焼きそば（小松菜と豚肉のゴマ焼きそば）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

chopped pork shoulder loin : 150g
(A) Katakuriko : 小さじ1
(A) Soy sauce : 小さじ1
(B) Oyster sauce : 大さじ2
(B) Mirin : 大さじ2
(B) Soy sauce : 大さじ1
(B) Vinegar : 大さじ1
小松菜 : 1束
生姜 : 1かけ
焼きそば : 2玉
炒りごま : 適量
ごま油 : 適量

Time required

25minutes

Procedure

1) Prepare the Komatsuna 01:23
Cut off the dirty parts of the komatsuna.
Cut into bite-sized pieces.
Loosen and wash the root part.
Separate the stem and leaves.
2) Preparing the pork shoulder loin cut off 02:17
Cut the pork shoulder loin into pieces that are easy to eat with your hands.
Add (A) and knead.
3) mix the seasonings 03:08
Put (B) in a container and mix.
4) 焼きそばを加熱する 03:35
焼きそばの袋の1辺を切る。
電子レンジで3分加熱する。
5) 炒める 04:52
Warm up the frying pan.
Pour in sesame oil, add 2, brown and loosen.
Grate the ginger and stir fry.
Add the komatsuna stems and fry.
When the sesame oil has been applied and the komatsuna stems have turned green, add the komatsuna leaves and stir-fry.
Cover and heat for 1 minute.
Move the ingredients to the edge of the frying pan and put the yakisoba in the center.
Add 3 to the yakisoba and mix.
entwine the whole.
Turn off the heat, add the toasted sesame seeds and mix.
Complete with sesame oil (not listed).

Point

・The amount is for two people.
・Separate the stalks and leaves of the mustard spinach because they cook at different times.
・The microwave oven uses a 600W microwave oven.
・Put water (not listed) in a frying pan and heat it until the water (not listed) is gone.
・You can substitute sesame oil with another oil.
・Ginger can be substituted with garlic.