生姜焼き（肉巻きピーマンの生姜焼き）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 15minutes
Mushroom Ankake ｜ yoro's recipe transcription
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Ingredients
- Maitake : 1 bag
- Enoki : 1 bag
- Minced meat : Amount of your choice
- Liquor : Appropriate amount
- water : 200ml
- Mentsuyu (3 times diluted) : 50cc
- potato starch : 1 tablespoon
- Sesame oil : Appropriate amount
- Katsuobushi : Appropriate amount
Time required
15minutes
Procedure
-
1)
Loosen mushrooms
00:15
Drop the maitake shaft and disassemble it by hand. Enoki mushrooms are rooted and loosened by hand.
-
2)
Fry the ingredients and simmer
00:37
Heat the oil in a frying pan, add minced meat, add an appropriate amount of sake, and fry. When it's cooked, add mushrooms and fry. Add 200 ml of water and simmer until the mushrooms are cooked.
-
3)
Seasoning
01:17
Season with mentsuyu. Bring the soup to a boil and keep it on high heat. Pour in the potato starch dissolved in water little by little, and mix while heating.
-
4)
Bake Atsuage
02:00
Heat sesame oil in a frying pan and bake the fried tofu until browned.
-
5)
Arrangement
02:15
Put the fried tofu on the bowl and sprinkle with hot bean paste. Completed with dried bonito flakes.
Point
・ Easy recipe that is perfect for side dishes and snacks.
・ A dish that can get plenty of dietary fiber.
・ Warm a little in the microwave before baking the fried tofu.
・ Start adding water-soluble potato starch after the base soup has boiled. Also, pour in little by little and continue mixing until the bean paste is complete.
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