Stir-fried dish (Komatsuna and fried tofu) | Recipe transcription by cook kafemaru
cook kafemaru Time required : 7minutes
#Japanese food
#Udon
#Speed cooking
#Idea cooking
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無水うどん｜料理研究家リュウジのバズレシピ さんのレシピ書き起こし
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Ingredients
- Chinese cabbage : 200g
- 豚バラ肉 : 80g
- 冷凍うどん : 1玉
- にんにく : 1片
- ごま油 : 大さじ1ほど
- 酒 : 大さじ5
- 白だし : 大さじ1
- 塩 : 小さじ1/4
- いりごま : 適量
- 小ネギ : 適量
Time required
25minutes
Procedure
-
1)
Cut vegetables
02:43
Finely chop the garlic. Beat the Chinese cabbage, crush it, and cut it into pieces.
-
2)
Boil the ingredients
03:54
Put sesame oil in a pan and fry the garlic. When it becomes brown, turn off the heat, add Chinese cabbage, torn pork ribs, sake, and white sauce, cover and simmer over low heat for 15 minutes.
-
3)
Unzip udon
06:38
Thaw frozen udon noodles.
-
4)
材料を全て混ぜ合わせる
07:08
解凍したうどんを鍋に入れて、全体を混ぜ合わせる。
-
5)
仕上げる
07:38
器に盛り付けて、いりごまをかけて小ネギを散らして完成。
Point
・ Since udon absorbs the water of Chinese cabbage, thaw the frozen udon or boil it in another pot.
・ By cutting the Chinese cabbage diagonally, it is easy for the seasoning to soak into it.
・ Cut the pork ribs into pieces that are easy to eat.
・ If you like, sprinkle with shichimi pepper, chili oil, and yuzu pepper.
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