煮物（豚こま肉のハッシュドビーフ風煮物）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 15minutes
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鍋（なすの味噌バター鍋）｜けんますクッキングさんのレシピ書き起こし
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- Number of Subscribers
- 72.8万人
- Number of View
- 1.6億回
- Number of Videos
- 1,839本
Ingredients
- 豚バラ肉 : 80g
- キャベツ : 適量
- なす : 2本
- 長ねぎ : 適量
- きしめん(茹で麺) : 1袋
- 水 : 500㏄
- (A)和風だし : 小さじ1
- (A)味噌 : 50g
- (A)唐辛子輪切り : 1つまみ
- (A)すりごま : 適量
- (A)にんにく : 1片
- バター : 20g
Time required
30minutes
Procedure
-
1)
下準備をする
01:18
Cut the cabbage into small pieces.
Cut off the stems from the eggplant, then cut in half lengthwise and then into 5mm-wide slices diagonally.
Cut the fried tofu in half lengthwise and into 5mm-wide pieces.
Cut the green onions diagonally into pieces.
Separate the pork and add it to the pot along with the shredded vegetables. -
2)
鍋つゆを作る
03:43
Add water and (A) to a bowl and mix.
Pour the soup into the pot from step 1 and heat it.
Sprinkle butter on top, cover and simmer.
It is completed when the ingredients are cooked through.
Point
・For the soup, use 500 cc of water, 1 teaspoon of Japanese-style dashi stock, and 50 g of miso as a base to create a soup with a good amount of salt.
・If you add a lot of ground sesame seeds, it will have a more tangy taste.
・You can use boiled udon noodles instead of boiled shimen noodles.
・You can save money by making it with leftover vegetables in the refrigerator.
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