そうめん（豚肉の豆乳ラー油そうめん）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 20minutes
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煮物（豚こま肉と大根の煮つけ）｜くまの限界食堂さんのレシピ書き起こし
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Ingredients
- 大根 : 15㎝
- 豚こま肉 : 150g
- (A) Soy sauce : 大さじ2
- (A) Alcohol : 大さじ2
- (A)Mirin : 大さじ2
- (A) Sugar : 大さじ1
- (A)Vinegar : 大さじ1
- 水 : 400ml
- ごま油 : 適量
- 小ねぎ : 適量
Time required
25minutes
Procedure
-
1)
下ごしらえをする
00:28
Cut the daikon radish into 3 cm to 4 cm wide strips and peel off the thick skin.
Cut it in half and cut it diagonally with a knife.
Add (A) to a bowl and mix.
Cut the onion into small pieces. -
2)
具材を炒めて煮る
03:09
Spread sesame oil in a frying pan, add pork sesame meat, and fry until the color of the surface changes.
Add radish from 1 and stir-fry.
Add water and when it boils, add 1 combined seasoning and simmer for 10 minutes on low heat.
Cook for a further 5 minutes, stirring occasionally. -
3)
お皿に盛り付けをする
06:03
Serve 2 on a plate and complete with a small green onion.
Point
・When cutting the daikon, insert the knife diagonally to create a diagonal shape, which will make the radish soft and satisfying to eat.
・Thickly cut daikon radish skin can be eaten in stir-fried vegetables or in miso soup.
・If you don't like sour taste, you can reduce the amount of vinegar to 1/2 tablespoon.
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