Squid Chinese bowl ｜ Kottaso Recipe's recipe transcription
- Squid (sliced) : 2杯
- チンゲンサイ : 1株
- 人参 : 1/2本
- しめじ : 1/2パック
- 塩胡椒 : 適量
- (A) Salty sauce : 大さじ2
- (A) Sake : 大さじ2
- (A) Oyster sauce : 大さじ1
- (B) Sugar : 大さじ1
- (B) Grated ginger : 小さじ1/2
- (B) Water : 300ml〜400ml
- (B) Whole chicken soup : 小さじ2
- (B) Doubanjiang : 1/3 teaspoon
- 酢 : 大さじ2
- 水溶き片栗粉 : 適量
- ご飯 : 適量
Cut the carrots into strips. Cut off the root of bok choy and cut it into pieces that are easy to eat. Separate the stem and leaf parts.
Add sesame oil to a heated frying pan, add squid (sliced) and fry until lightly cooked. Add 1 carrot, 1 bok choy stalk, and shimeji mushroom in that order and fry until cooked. Sprinkle with salt and pepper and mix. Add (A) and fry until the alcohol jumps. Add (B) and mix well. Add 1 bok choy leaf and mix. Reduce the heat to low, add vinegar and water-soluble potato starch, and mix well. Heat on high heat until thickened.
Serve rice in a bowl and sprinkle 2 on it.
・ Bok choy may be replaced with Japanese mustard spinach.
・ Wash vegetables and squid lightly with water.
・ By adding grated ginger, the odor peculiar to squid is reduced.
・ By adding Doubanjiang, the richness and depth will come out.
・ You may change the ingredients to your liking.