Salad (Myoga and cucumber with salt sauce) | Recipe transcription by Apron
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キムチ餅鍋｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし
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Ingredients
- サトウの切り餅パリッとスリット : 3個
- 豚バラ肉 : 200g
- もやし : 100g
- ニラ : 1/2束
- キムチ : 150g
- 納豆 : 1パック
- 合わせ味噌 : 大さじ2
- 水 : 500CC
- サラダ油 : 少々
Time required
35minutes
Procedure
-
1)
Fry pork ribs
01:55
Put the vegetable oil in a pan and warm it, then line up the pork ribs and bake on both sides over high heat. Remove when both sides are browned.
-
2)
Stew
03:07
Add kimchi to the pan and fry for about 1 minute, then put the pork ribs back in, add water, cover and boil.
-
3)
Add miso to natto
04:43
Add miso to natto and stir well.
-
4)
餅をトースターで焼く
06:25
砂糖の切り餅を手で4等分し、トースターで200度で2分加熱する。
-
5)
野菜を切る
07:37
ニラを5cm幅くらいに切り、もやしを洗う。
-
6)
仕上げる
08:03
鍋に味噌納豆を加えてよく混ぜ合わせる。もやし、餅、ニラをのせたら完成。
Point
・ Pork ribs may be sliced or pork ribs.
・ When using in a clay pot, fry the pork ribs in a frying pan.
・ Stir-fry pork ribs in advance to increase the flavor.
・ By lightly frying kimchi, the flavor and depth will increase.
・ If you don't like the stickiness of natto, you can wash it with water.
・ If the toaster has a fine mesh, it is not necessary to lay aluminum foil.
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