ピカタ（豚こま肉のトマトソースピカタ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 45minutes
Hayashi Rice ｜ Yu you's recipe transcription
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Ingredients
- Cut off beef : 150g
- Onions (chopped) : 1/3 piece
- celery : 3-4 cm
- Onions (skewered) : 2/3 pieces
- Mushroom (large) : 2 pieces
- sugar : 1/2 tbsp
- Water (for caramel) : 1 tablespoon
- butter : 15g
- Demi-glace sauce : 300g
- Shiokosho : Appropriate amount
- Red wine : 1 tablespoon
- Worcestershire sauce : 1 tablespoon
- ketchup : 1 tablespoon
- Soy sauce : 1/2 tbsp
Time required
30minutes
Procedure
-
1)
Preparation
00:36
Finely chop the onions, chop the celery, and slice the mushrooms.
Put sugar and water in a frying pan and cook over low heat until it turns slightly brown to make caramel. -
2)
Make the sauce
02:27
Put 5g of butter in a frying pan, slowly fry chopped onions and celery over low heat, add demiglace sauce, red wine, Worcestershire sauce, and tomato ketchup when it becomes soft, reduce to medium heat when mixed, boil for about 2 minutes, and then caramel. And add soy sauce.
-
3)
Stir-fry vegetables and meat and simmer
04:18
Put the rest of the butter in another frying pan, fry the mushrooms and chopped onions, salt and pepper, and add to the sauce. Put the beef in a warm frying pan, fry lightly until redness remains, and add to the sauce.
If the sauce looks thick, add water and simmer to the desired hardness.
Point
If the mushrooms are small, increase the number and adjust to the desired amount.
Adding caramel adds richness and flavor, and you can enjoy a bittersweet sweetness.
When frying chopped vegetables, add bay leaf if you like.
Slowly cook the chopped vegetables over low heat to bring out the sweetness.
Add soy sauce as a secret ingredient.
Beef is hardened if it is cooked too much, so be careful about how to fry it.
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