Lightly pickled cabbage and cucumber with perilla leaves | Recipe transcription from Kuma no Genkai Shokudo
Kuma's limit cafeteria Time required : 25minutes
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Bean sprouts rice bowl | Transcription of cooking researcher Ryuji's buzz recipe
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Ingredients
- 豚こま肉 : 70g
- もやし : 200g
- ご飯 : 200g
- Salad oil : 1 tsp
- (A) Grated garlic : 1/2 piece
- (A)創味シャンタン : 小さじ1
- (B)水 : 100cc
- (B)醤油 : 小さじ1
- 酒 : 大さじ2
- 片栗粉 : 大さじ1
- 黒胡椒 : 適量
- ごま油 : 小さじ1
- ラー油 : as you like
Time required
10minutes
Procedure
-
1)
Cut pork tops
03:08
豚こま肉をもやしと同じくらいの細さに切る。
-
2)
stir fry
03:59
Add vegetable oil to a frying pan and fry 1. Add bean sprouts when cooked.
-
3)
Season
06:03
Add (A), and when the bean sprouts become soft, add (B).
-
4)
とろみをつける
06:29
Add a mixture of sake and potato starch to 3.
-
5)
Adjust the taste and serve
06:43
黒胡椒とごま油を加える。器に盛ってから、お好みでラー油をかける。
Point
・ If the pork top is as thin as the bean sprouts, it is good because the meat is contained in each bite.
・ When you grind salad oil, pork top oil will come out, so it is better to grind even a Teflon-processed frying pan.
・ If you want to change the taste or add too much pepper, add mayonnaise.
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