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チヂミ｜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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Cooking expert Ryuji's buzz recipe

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Ingredients

Pork top : 80g
キムチ : 80g
玉ねぎ : 1/4個（約60g）
薄力粉 : 25g
片栗粉 : 25g
炭酸水 : 50cc
塩 : 小さじ1/4
味の素 : 6振り
（A）ごま油 : 小さじ2
（A）サラダ油 : 小さじ2
（B）ごま油 : 小さじ1
（B）サラダ油 : 小さじ1
（C）醤油 : 大さじ1
（C）酢 : 小さじ2
（C）コチュジャン : 小さじ2/3
（C）砂糖 : 小さじ2/3
（C）いりごま : 適量

Time required

20minutes

Procedure

1) Cut onions and pork 01:31
Cut the onion into thin slices.
Cut the pork into small pieces.
2) Cut kimchi 01:50
Cut the kimchi into small pieces with scissors.
3) Make dough 02:10
Put flour and potato starch in a bowl.
Add carbonated water and mix, then add salt and Ajinomoto.
4) Add ingredients 03:13
Add kimchi, onions and pork and mix.
5) チヂミを焼く 03:49
Put the frying pan on medium heat and pull (A).
Add 4 and bake on medium heat for 2-3 minutes.
6) 仕上げる 05:17
Turn it over, add (B) and pull.
Bake the back side and remove it from the heat when it gets browned.
7) タレを作る 06:24
Mix (C).

Point

・ Water can be used as a substitute for carbonated water.
・ When baking chijimi, it is good to bake while pressing it against a frying pan.
・ When baking, use a large amount of oil to make it fragrant.
・ The sauce may be changed.
・ Recommended even if you add chili oil.
・ It is also recommended to add thread pepper.