出汁漬け（夏野菜の出汁漬け）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 10minutes
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Chinese Chive Chikuwa｜Transcription of Kenmasu Cooking's recipe
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Ingredients
- Chikuwa : Ten
- にら : 1束
- にんにく : 2片
- サラダ油 : 大さじ1
- （A）水 : 大さじ1
- （A）酒 : 大さじ1
- （A）オイスターソース : 小さじ2
- （A）豆板醤 : 小さじ1
- （A）砂糖 : 小さじ1
- Sesame oil : 小さじ1
Time required
15minutes
Procedure
-
1)
Prepare
00:40
Cut off the root of the garlic chives and cut into 3 cm width.
Cut the chikuwa diagonally to a width of 3 mm.
Garlic is finely chopped. -
2)
Make sauce
01:50
Put (A) in a bowl and mix.
-
3)
Fry the ingredients
02:40
Add oil to a frying pan and fry the garlic over low heat to bring out the aroma.
Add chikuwa and fry.
Add 2 and fry while entwining with chikuwa.
Add garlic and stir fry to mix the whole.
Sprinkle with sesame oil.
Point
・ For one serving, it is better to make half the amount.
・ Fry the chikuwa so that the cut end is browned to make it fragrant.
・ If the spiciness is not enough, you may increase the amount of doubanjiang.
・ Finally, you can sprinkle sesame seeds from above.
・ Mayonnaise, sweet and chili peppers, and shichimi peppers are also suitable.
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