炒め物（豚こま肉とキムチの炒め物）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 15minutes
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いわし缶と大根のめんつゆ炒め｜ちびかばクッキング Chibikaba Cookingさんのレシピ書き起こし
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- 346本
Ingredients
- Japanese white radish : 6cm
- いわしの蒲焼き缶 : 2缶
- トマト : 2個
- 油 : 小さじ2
- 和風顆粒だし : 小さじ1
- めんつゆ（4倍濃縮） : 大さじ1
Time required
25minutes
Procedure
-
1)
Cut vegetables
14:03
Cut the radish into ginkgo. Cut the tomatoes into diced pieces to a size that is easy to eat.
-
2)
Fry radish
14:32
Add oil to a frying pan, add radish, and fry over medium heat.
-
3)
Finish
15:11
Add tomatoes, canned kabayaki of Iwashi, mentsuyu, and Japanese-style granule soup stock and boil for 5 minutes to complete.
Point
・ Peel the radish in advance.
・ When boiling, adjust the heat and cook until the water is gone.
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for 4 days and in the freezer for 1 month.
・ Iwashi's kabayaki cans will naturally boil while being cooked, so you don't have to loosen them.
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