肉じゃが（味噌肉じゃが）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 30minutes
和風パスタ｜【現役料理長】森シェフさんのレシピ書き起こし
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Ingredients
- Shiitake mushroom : Three
- しめじ : 1/2パック
- 大葉 : 5枚
- ニンニク : 1/2片
- ベーコン : 4枚
- 鷹の爪 : 1本
- バター : 5g
- だし醤油 : 小さじ1/2
- ほんだし : 小さじ1/2
- オリーブオイル : 適量
- パスタ（1.6mm） : 100g
Time required
35minutes
Procedure
-
1)
Prepare
01:09
Cut the shiitake mushrooms in half vertically, and slice the cap into 5mm width.
Cut off the roots of shimeji mushrooms and loosen them.
Cut the perilla into julienne.
Peel the garlic, crush it with the belly of a knife, and chop it.
Cut the bacon into 1 cm wide pieces. -
2)
Fry the condiments and bacon
02:10
Put olive oil and garlic in a frying pan and heat over low heat until golden brown.
Add the seedless hawk claws, heat lightly, add bacon and fry lightly. -
3)
Boil the pasta
02:54
Add 1% salt (outside the amount) to boiling water and boil the pasta 1 minute shorter than the label on the bag.
-
4)
ソースを作る
03:10
2に椎茸、しめじを加え、しなびるまで弱火で炒め合わせる。
2のパスタの茹で汁をお玉1杯分加え、混ぜ合わせ馴染ませる。 -
5)
仕上げる
03:57
ソースに3のパスタを加え、強火で加熱し手早く炒め合わせる。
バターとほんだしを加え、よく炒め合わせる。
だし醤油を鍋肌から加え、軽く混ぜ合わせる。 -
6)
盛り付ける
04:52
皿に盛り、大葉の千切りをのせる。
Point
・ Garlic and hawk claws are easy to burn, so heat gently over low heat. Also, by heating gently, the scent is transferred to the olive oil.
・ Add dashi soy sauce from the pot skin and burn it a little to add fragrance.
・ Boil the pasta 1 minute shorter than the label on the bag, considering the time it takes to mix with the sauce.
・ By adding butter, richness and aroma are added.
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