焼うどん（牛肉焼うどん）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし
No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 10minutes
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煮浸し（油揚げと小松菜の煮浸し）｜あさごはんチャンネルさんのレシピ書き起こし
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Ingredients
- 小松菜 : 3株
- 油揚げ : 1枚
- 水 : 200cc
- めんつゆ(2倍濃縮) : 100cc
Time required
10minutes
Procedure
-
1)
材料を切る
00:00
水洗いした小松菜の根を切り落とし一口大に切る。
油揚げを一口大に切る。 -
2)
鍋で煮る
00:48
鍋に水とめんつゆを入れる。
油揚げ、小松菜の茎、小松菜の葉の順に鍋に加える。
強火で沸騰するまで煮詰める。
沸騰後は全体を軽く混ぜて蓋をする。
弱めの中火で数分間煮詰めて完成。
Point
・Separate the cut Komatsuna roots and leaves.
・Once the flavor is fully coated, it's ready.
・A simple recipe that only requires seasoning and cutting ingredients.
・Recipes that are delicious and easy to make even for those who are not good at cooking.
・It is delicious even if you add shichimi to your preference.
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