出汁漬け（オクラの鶏塩出汁漬け）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 20minutes
カツ丼（豚こま肉のカツ丼風）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
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Ingredients
- Minced pork : 80g
- 玉ねぎ : 1/4個
- 卵 : 1個分
- (A)めんつゆ : 小さじ5
- (A)砂糖 : 大さじ1/2
- (A)水 : 大さじ3
- 揚げ玉(卵液用) : 大さじ4
- 揚げ玉(トッピング用) : 大さじ3
Time required
10minutes
Procedure
-
1)
Do the preparations
00:34
Thinly slice the onion and place in a bowl.
Add the minced pork and (A). -
2)
Heating
00:49
Cover 1 with plastic wrap and microwave at 600W for 4 minutes.
Crack the eggs into the mixture and beat until light.
Cover with plastic wrap and microwave at 600W for 50 seconds, then heat in 10 second increments, checking the condition. -
3)
Finishing touches
01:07
Add the fried tempura bits (for the egg mixture) and mix.
Place on top of rice.
Finish by topping with fried tempura bits.
Point
・A katsudon-style recipe using minced pork and fried tempura bits.
・Amount per person.
・It can be easily made in the microwave without frying.
- If using a 500W microwave, heat for 4 minutes 48 seconds the first time and 1 minute the second time, then check the condition and heat for 12 seconds each time.
・When mixing the eggs, mix only the eggs and do not mix the whole thing.
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