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鍋（きのこと豚こま肉の鍋）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Shimeji mushrooms : Appropriate amount
舞茸 : 適量
エリンギ : 適量
えのき : 適量
豚こま肉 : 250g
片栗粉 : 小さじ2
酒(まぶす用) : 大さじ1
salt : 1 pinch
Vermicelli : 30g
生姜 : 5g
garlic : 5g
(A)Water : 650cc
(A) Alcohol : 大さじ2
(A)Chicken soup base : 小さじ2と1/2
(A)Oyster sauce : 小さじ4
(A) Soy sauce : 小さじ4
ラー油 : 適量
green onion : 適量
Sesame oil : 1 tablespoon

Time required

30minutes

Procedure

1) do preliminary processing 03:03
Finely chop the garlic and ginger.
Cut the enoki mushrooms, loosen them, and cut them into 2 equal parts.
Cut the shimeji mushrooms and loosen them.
Slice the eringi mushrooms into thin slices.
Sprinkle potato starch, sake (for sprinkling), and salt on the pork and mix.
Cut the vermicelli in half.
2) heat up 06:31
Heat sesame oil in a frying pan.
Loosen the mushrooms and add them, stir-fry until browned.
Add garlic and ginger and fry.
Enter (A).
Add the vermicelli and simmer for 5 minutes.
Add the pork pieces one at a time and bring to a simmer.
Sprinkle with small onions.
Finished with chili oil.

Point

・Shimeji mushrooms, maitake mushrooms, king mushrooms, and enoki mushrooms can be substituted with mushrooms, shiitake mushrooms, or other mushrooms of your choice.
・Shimeji mushrooms, maitake mushrooms, king king mushrooms, and enoki mushrooms should weigh 400g in total.
・If you use pork belly, there is no need to prepare it.
・You don't need vermicelli.
・Garlic and ginger burn easily, so add them after frying the mushrooms.
・If you don't like chili oil, you don't need to add it.
・You can eat it with Japanese pepper if you like.