トンカツ（豚小間肉のカツ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 25minutes
Stir-fried (chicken cartilage stir-fried with garlic and miso) | Recipe transcription by Kenmasu Cooking
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Ingredients
- Chicken cartilage : 130g
- 玉ねぎ : 1/2個
- ピーマン : 2個
- 油 : 大さじ1
- にんにく : 1片
- (A)味噌 : 大さじ1と1/2
- (A)料理酒 : 大さじ1と1/2
- (A)みりん : 大さじ1と1/2
- (A)砂糖 : 小さじ1
- (A)輪切り唐辛子 : ひとつまみ
Time required
15minutes
Procedure
-
1)
Cutting the material
00:57
Cut off both ends of the onion, peel it and cut it into 2mm pieces.
Cut the peppers in half, remove the seeds and cut into pieces the same size as the chicken cartilage. -
2)
合わせ調味料を作る
01:55
Add (A) and the peeled and minced garlic to a bowl and mix well.
-
3)
炒める
03:09
フライパンに油を入れて強火にかけ、鶏やげん軟骨を入れて炒める
。
軽く焼き色がついたら1を加えて約1分間炒める。
全体的に焼き色がついたら2を加えて炒める。
タレにとろみがついて、全体に絡んだら完成。
Point
・We recommend using chicken or cartilage with meat still attached, but it is not necessary.
I recommend frying it until it browns.
・A dish that can be used as both a side dish or a snack.
-You can also eat it with shichimi pepper mayonnaise if you like.
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