生姜焼き（ナスと豚肉の生姜焼き）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 20minutes
Ooba somen chijimi｜kattyanneru recipe transcription
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Ingredients
- Somen : 1 bundle
- Macrophyll : 10 sheets
- potato starch : 3 tbsp
- water : 3 tbsp
- egg : 1 piece
- Tuna can : 1 can
- Grated garlic : 1 tsp
- roasted sesame : 1 tablespoon
- Shiokosho : a little
- Salad oil : Appropriate amount
- Sesame oil : Appropriate amount
Time required
30minutes
Procedure
-
1)
Make chijimi dough
00:40
Add potato starch and water to the bowl and mix.
Then add eggs, canned tuna, grated garlic, sesame seeds and salt and pepper and mix. -
2)
Add somen to the dough
01:04
Add boiled somen to the dough and mix well.
-
3)
Shred the perilla
01:20
Take the stem of the perilla, cut it in half, stack it, and cut it into strips. Add the cut perilla leaves to the dough and mix.
-
4)
Bake in a frying pan
01:45
Put the cooking oil in a frying pan, heat it, pour the dough and bake on medium heat until browned. When it becomes brown, turn the dough over, shape it and bake it. When both sides are browned, pour sesame oil from the edge of the frying pan and let it blend into the whole, then bake the whole over medium heat until browned.
Point
・ When making chijimi dough, mix the eggs while melting them.
・ Drain the water from the boiled somen noodles.
・ When baking in a frying pan, stretch somen thinly and spread it all over to make it thicker.
・ When turning the dough over, take it out to a plate and put it back to make it easier to turn it over.
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