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Miso-yaki udon | Cooking expert Ryuji's Buzz Recipe's recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

lard : 1 tbsp (about 5 cm)
塩コショウ : 適量
Pork belly : 90g
キャベツ : 90g
(A) Sugar : 大さじ1/2
(A) Miso : 大さじ1
(A) Soy sauce : 大さじ1/2
(A) Mirin : 大さじ1/2
(A) Sake : 大さじ1/2
味の素 : 4振り
にんにく : 1/2片
黒コショウ : 適量
鷹の爪 : 1本
冷凍うどん : 1玉
ラー油 : 適量

Time required

10minutes

Procedure

1) Cut cabbage and peel garlic 01:21
Drop the cabbage core and chop it into small pieces. Cut the core into thin slices. Peel the garlic.
2) Tear off the pork belly and season it 01:44
Cut the pork belly into bite-sized pieces and sprinkle with salt and pepper to season.
3) 冷凍うどんを解凍する 02:03
冷凍うどんを解凍する。
4) Fry pork belly 02:10
Put lard in a frying pan and heat it. Spread the pork belly and fry it until it is slightly browned.
5) Fry the cabbage 03:01
Add cabbage, bake a little, and fry in oil until it shines.
6) Add seasoning and fry 03:21
Add seasoning (A) in order and fry while mixing the whole.
7) Add Ajinomoto 03:59
Add Ajinomoto.
8) Add garlic, sliced pepper and black pepper 04:10
Add grated garlic, sliced pepper and black pepper.
9) Put udon and entangle 04:31
Add udon and entangle the whole.
10) 盛り付ける 04:42
Serve on a plate, top with sliced pepper and sprinkle with chili oil.

Point

・ When the pork belly is torn off, it does not get dirty except for your own hands, and the cutting board does not get dirty.
・ Frozen udon should be thawed first.
・ If you use lard, the richness will be deepened, but if you don't have it, you can use salad oil.
・ If you put pork belly while spreading it, it will not be lumpy.
・ The pork belly should not be over-fried and should be slightly browned.
・ Adding Ajinomoto's glutamic acid to pork inosinic acid enhances the taste.