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中華あんかけ（舞茸の中華あんかけ）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

舞茸 : 200g
ニンニク : 1/2片分
豚ひき肉 : 50g
(A)しょうゆ : 大さじ1
(A)酢 : 大さじ1
(A)砂糖 : 小さじ1/2
(A)赤唐辛子(小口切り) : 小さじ1/3
(A)片栗粉 : 小さじ1/3
ごま油 : 大さじ1

Time required

20minutes

Procedure

1) 材料を切る 01:47
Mince the garlic.
Add sesame oil to a frying pan and heat.
Chop the maitake mushrooms into large pieces with your hands.
2) 舞茸を焼く 02:32
Add the maitake mushrooms to the frying pan from Step 1 and cook over medium heat.
Mix (A).
When the maitake mushrooms are browned, turn them over.
Add garlic and fry.
When you can smell the garlic, put it in a bowl.
3) make bean paste 05:00
2のフライパンに豚ひき肉を入れ、ほぐしながら中強火で炒める。
(A)を混ぜてから加え、混ぜ合わせる。
とろみがついたら、2の器にかけて完成。

Point

・Enter the amount for two people.
・Gently brown the maitake mushrooms. Cut into large pieces for a juicy finish.
・When moisture floats on the surface of the maitake mushrooms, you can take them out.
・Fry the garlic so that it touches the oil and lightly burn it.
・Because potato starch has settled in (A), mix well before adding.