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丼（チャンポン飯）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

塩水 : 適量
シーフードミックス : 100g
豚こま肉 : 100g
キャベツ : 1/4カットの2～3枚
玉ねぎ : 1/2個
にんにく : 1片
かまぼこ : 1/2本
ごま油 : 大さじ1
醤油(下味用) : 大さじ1/2
(A) Water : 500ml
(A) Chicken bone soup base : 大さじ1/2
(A) salt : 大さじ1
もやし : 1袋
コショウ : 適量
ラー油 : 適量
Katakuriko (for thickening) : 大さじ1と1/2
Water (for thickening) : 適量
ごはん : 適量

Time required

15minutes

Procedure

1) 下準備をする 00:11
Thaw the seafood mix in salt water.
Cut the kamaboko into thin slices.
Cut out the core of the cabbage and cut it into strips, and roughly chop the leaves.
Slice the onion in a radial pattern along the string.
Garlic is minced after being beaten.
Cut the pork sesame into small pieces and rub it with soy sauce (for seasoning).
2) Stir-fry ingredients 03:05
Combine water (for thickening) and potato starch (for thickening) to make water-soluble potato starch.
Put the sesame oil and pork in a frying pan and fry for a while.
Add the seafood mix from 1 and the onion and stir-fry until slightly softened.
Add 1 cabbage and kamaboko (A).
When it boils, add the bean sprouts so that they are submerged in the soup.
When it boils again, turn off the heat, turn in the water-soluble potato starch and mix well.
After mixing, heat again to thicken.
3) お皿に盛り付けをする 06:20
Place the rice on a plate, pour 2 on top, and sprinkle pepper and chili oil to your liking to complete.

Point

・By defrosting the seafood mix in salt water, the odor is removed and the meat becomes plump.
・While tasting, you can adjust the amount of salt to your liking.
・When adding the water-dissolved potato starch, it will harden when it is boiling, so if you turn off the heat and add it, the potato starch will not form lumps.
・Pepper and chili oil are optional.