小松菜と揚げの和え物｜ くまの限界食堂さんのレシピ書き起こし

Lightly crush the garlic with a kitchen knife.
Cut the deep-fried food into 1 cm pieces.

Boil water in a pan and add 1/4 teaspoon of salt (not included).
Cut the Japanese mustard spinach, put the stems in hot water for 10 seconds, add the leaves and boil for 5 seconds.
After boiling, cool with cold water.

Put olive oil, garlic and hawk claws in a frying pan and ignite over low heat.
Transfer the scent while avoiding burning.

Add lightly fried food to 3, salt and fry on low heat until browned.
Crush the garlic with a fork.

Put the drained 2 in a bowl, sprinkle with soy sauce, add 4 and mix.
Serve in a bowl and add dried bonito flakes to complete.