パスタ（海老のトマトクリームパスタ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 15minutes
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#Speed cooking
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Easy
#Suitable for lunch
Chijimi-style grilled chijimi-style (Japanese mustard spinach and new onion chijimi-style grilled) |
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- Number of Videos
- 1,864本
Ingredients
- Komatsuna : 150g (1/2 bundle)
- 新玉ねぎ : 250g (1個)
- 和風顆粒だし : 小さじ2
- 片栗粉 : 大さじ6
- ごま油 : 適量
Time required
10minutes
Procedure
-
1)
cut material
00:42
Cut off the root of Komatsuna and wash it under running water.
Finely chop the komatsuna stems.
Chop the Komatsuna leaves into 1-2 cm wide pieces.
Cut the root off the new onion, slice it thinly, and cut it into 3 equal widths. -
2)
具材を混ぜ合わせる
02:25
Add 1 to a bowl and mix in Japanese-style dashi granules.
Add potato starch and mix further. -
3)
フライパンで焼く
03:56
Heat sesame oil in a frying pan.
Add 2 and fry over low to medium heat.
Flip over and bake the other side as well. -
4)
仕上げる
05:15
食べやすい大きさに切り、お皿にのせて完成。
Point
・Tuna and bacon can be added to make it delicious.
・You can use chicken bones instead of Japanese-style dashi granules.
・When mixing potato starch, mix well.
・It is good to use a large frying pan with a size of 28 cm to 31 cm.
・It is also delicious when eaten with vinegar soy sauce, dashi soy sauce, or tentsuyu mayonnaise.
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