Kuma's limit cafeteria Time required : 40minutes
鍋(みぞれ鍋)|杏/anne TOKYOさんのレシピ書き起こし
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- Number of Videos
- 179本
Ingredients
- kelp : Appropriate amount
- 水 : 適量
- クレソン : 1束
- 大根 : 1本
- 豚バラ肉 : 適量
Time required
20minutes
Procedure
-
1)
Make kelp soup stock
00:19
Add kelp to water and make soup stock.
-
2)
prepare vegetables
00:30
Wash the watercress and cut it into bite-sized pieces.
Peel the daikon radish, grate it using a grater, and add it to the pot.
Cut the remaining radish into bite-sized pieces and add to the blender.
Put 1 in a mixer, mix and add to the pot. -
3)
heat up
02:41
Add the remaining kelp soup stock to the pot.
Add watercress and pork belly and cook until done.
Point
・If you are eating at night, do step 1 in the morning or the day before.
-You can use your favorite leafy vegetables or green onions instead of watercress.
・Change the texture by making grated radish with a grater.
・If you like, you can add instant salt ramen noodles to finish.
- Eat with ponzu sauce.
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