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
Komatsuna Nibitashi ｜ Recipe transcription of Ajiban rice recipe collection in a bag
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Ingredients
- Komatsuna : 1 bag (209g)
- Fried tofu : 30g
- Carrots : 20g
- Raw shiitake : 1 piece
- (A) Sugar : 2 tsp
- (A) Soy sauce : 2 tsp
- (A) Dashi soup : 300ml
Time required
35minutes
Procedure
-
1)
Prepare
00:04
Cut off the roots of Japanese mustard spinach, wash and cut into 3 cm lengths.
Put Japanese mustard spinach in boiling water, boil for about 2 minutes, and drain.
Cut the fried tofu into strips with a width of 5 mm and boil them in hot water.
Cut carrots into 2 to 3 mm wide pieces.
For raw shiitake mushrooms, cut the umbrella part into 2 to 3 mm pieces. -
2)
Stew
01:54
Put (A) in a pan, add raw shiitake mushrooms, carrots, and fried tofu and heat.
When it boils, reduce the heat to low, cover it with a lid, and simmer for about 14 minutes until the amount of broth is halved.
Remove from heat and remove heat. -
3)
Add komatsuna and finish
02:52
Squeeze out the water from the Japanese mustard spinach, add to 2 and mix.
Leave it for about 15 minutes to let it soak in the taste.
Point
・ Recommended recipe for those who are not good at spinach lye.
・ Wash komatsuna well because fine sand adheres to the root.
・ For deep-fried tofu, it is easier for the seasoning to soak in by boiling it.
・ Finally, by mixing the Japanese mustard spinach, the color of the Japanese mustard spinach is vividly finished.
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