そうめん（卵かけそうめん）｜エプロンさんのレシピ書き起こし
apron Time required : 10minutes
#curry
#Udon
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Spinach Curry Kishimen ｜ Kenmasu Cooking's recipe transcription
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Ingredients
- Spinach : 3 bundles
- Pork ribs : 150g
- Kishimen : 1 bag
- water : 500cc
- Noodle soup : 80cc
- Curry roux : 2 pieces
Time required
10minutes
Procedure
-
1)
Cut the ingredients
01:18
Remove the calyx of spinach, wash it well, cut it into 3 cm widths, and divide it into stems and leaves.
Cut the pork into 2 cm widths. -
2)
Boil the ingredients and noodles
02:07
Add water, noodle soup, and pork to a frying pan while sprinkling and bring to a boil.
Remove the lye, turn off the heat, add curry roux and melt.
Turn on the heat, add the spinach stems and kishimen, and simmer. -
3)
Serve
05:02
When it boils, add the spinach leaves, cook quickly, and serve in a bowl to complete.
Point
・ Mud often remains around the spinach calyx, so wash it thoroughly with water.
・ Curry roux is difficult to melt when it is in a boiling state, so turn off the heat before putting it in to melt it.
・ This time, we use kishimen, which is thick noodles, so the juice is often entwined. You can make it delicious even if you use regular udon noodles.
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