ごま和え（ブロッコリーのごま和え）｜料理家さくらの暮らしに寄り添う料理教室さんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 20minutes
Kakitama udon (kakitama udon with komatsuna and pork) | Transcript of recipe by Kenmasu Cooking
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Ingredients
- Udon : 1 ball
- 豚肉 : 60～80g
- 小松菜 : 適量
- 卵 : 1個
- (A)Water : 400cc
- (A) Mentsuyu : 80cc
- 水溶き片栗粉 : 大さじ1
Time required
15minutes
Procedure
-
1)
cut the ingredients
00:40
Cut off the roots of the komatsuna and wash with water (not listed in ingredients).
Cut into bite-sized pieces and separate the stems and leaves. -
2)
heat up
01:29
Put (A) in a pot and heat.
Cut the pork into appropriate size pieces with kitchen scissors.
Add the komatsuna stems and udon noodles and mix gently.
Add the komatsuna leaves.
Just before it boils, add the potato starch dissolved in water.
Crack the eggs into a bowl and beat them.
Once it boils, remove the scum.
Add the eggs little by little and set aside.
Gently mix the whole pot. -
3)
Serve
04:48
Arrange 2 in a bowl and complete.
Point
・When adding the pork to the pot in step 2, loosen it while adding it.
・You can use frozen udon noodles.
・Water-soluble potato starch is a mixture of 1 part potato starch and 2 parts water.
・When serving, add the udon noodles first for a neater finish.
・You can also eat it with shichimi chili pepper as a finishing touch.
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