Yaki-jirushi (grilled green peppers) | Recipe transcription from Genki Mama Kitchen
Cheerful mom kitchen Time required : 10minutes
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Ajillo (chikuwa and squid ajillo)｜Miki Mama Channel's recipe transcription
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Ingredients
- squid : 1 cup
- Chikuwa : 5
- Shimeji mushroom : 1 pack
- olive oil : 150㏄
- Grated garlic : 1 tbsp and 1/2 tbsp
- Granule consomme : 1 tsp
- salt : 1/4 teaspoon
- Petit tomatoes : 1/2 pack
- parsley : as you like
Time required
20minutes
Procedure
-
1)
Prepare squid
00:20
Remove the suction cups from the squid and cut into slices with the skin on.
-
2)
Cut the chikuwa
01:10
Cut the chikuwa diagonally into round slices.
-
3)
stir fry
01:44
Put it in a frying pan and fry it with chikuwa and shimeji mushrooms on high heat to remove the water from the ingredients.
-
4)
Boil
02:20
Add olive oil, grated garlic, granule consomme, and salt, stir and simmer quickly. Take out only the squid so that it doesn't become hard, and simmer on low heat for about 5 minutes.
-
5)
Finish
03:28
Put the squid back in, add the petit tomatoes and parsley, and quickly entangle it.
Point
・ By cutting the chikuwa into diagonal slices, it will be the same size as the squid slices.
・ The point is that the tomatoes are deliciously cooked at the end!
・ If you fry in a frying pan so that the water is completely removed, the oil will not easily splash when olive oil is added.
-By taking out the squid in the middle, it prevents the squid from passing through the fire and becoming hard.
・ You can enjoy it even if you add bread, pasta, and rice.
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