식탁일기 table diary Time required : 30minutes
Anhydrous oil pot | Recipes transcribed by cooking researcher Ryuji's Buzz Recipeお気に入りに追加
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- Chinese cabbage : 250g (about 1/6 cut)
- Pork ribs : 200g
- Garlic : 2 pieces
- Sesame oil : 3 tbsp
- It's white : 1 tablespoon
- Liquor : 3 tbsp
- Chinese noodles (for shime) : 1-1.5 balls
Cut Chinese cabbage to a width of about 1 cm at the root and leaves to a width of about 2 to 3 cm. For garlic, divide it with the back of a kitchen knife and chop the core.
Cut the pork ribs into 3 equal parts (about 4-5 cm).
Fry the garlic in plenty of oil
Put garlic in a frying pan, add sesame oil and heat over low heat.
Fry the garlic until it is lightly fried, then turn off the heat and transfer to a clay pot.
Put Chinese cabbage in the clay pot of 2. Put the pork ribs on top of the Chinese cabbage, add sake and white sauce, cover with a lid, and boil over low medium heat. The guideline is about 15 to 20 minutes. Make sure the meat is cooked and if it's okay, it's done.
(After eating) Add the noodles
After eating, heat the soup left in the pot, add the boiled Chinese noodles and mix, and when it boils, add salt, green onions and sesame seeds (not included in each amount) to finish.
・ The amount of Chinese cabbage is said to be 200g in the video, but 250g is the correct amount.
・ The standard amount is 1 to 2 servings.
・ Remove the garlic core as it is easy to burn.
・ Since it cannot be fried in a clay pot, fry the garlic in a frying pan before putting it in the clay pot. If you use a clay pot that can be fried on an open flame, you can do step 2 as it is.
・ If you loosen the pork ribs, it will be easier to eat.
・ If you like, add sesame and green onions as condiments to improve the color.
・ Ponzu or salt is recommended when eating.
・ Boil the shime Chinese noodles hard.
・ Udon and rice are also suitable for shimeji.
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