漬物（干しきゅうりの辛子漬け）｜料理教室のBonちゃんさんのレシピ書き起こし
Cooking class Bon-chan Time required : 5minutes
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Anhydrous miso oil pot | Transcription of cooking researcher Ryuji's buzz recipe
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Ingredients
- 白菜 : 250g
- 豚ばら肉 : 120g
- にんにく : 2片
- ごま油 : 大さじ2
- 酒 : 100ml
- Instant bag noodles (miso flavor) : 1袋
- (A)塩 : 適量
- (A)小ねぎ : 適量
- (A)いりごま : 適量
Time required
30minutes
Procedure
-
1)
具材を切り、煮る
01:16
Cut Chinese cabbage into 2-3 cm widths and put them in a clay pot. Tear off the pork belly. Crush the garlic, peel and slice. Light a frying pan and add sesame oil and garlic. When the oil is boiling, reduce the heat, color the garlic and add to the pan. Add sake, cover and simmer on low heat for 20 minutes.
-
2)
味付けをし、仕上げる
05:01
袋麺の付属スープを入れ、全体を混ぜる。(A)の具材と袋麺の付属スパイスをかけたら完成。
Point
・ Recipe for anhydrous miso oil pot made from instant bag noodles.
・ If you use a large amount of pork belly, adjust the amount of salt.
・ Since there may be sand near the root of Chinese cabbage, wash it well with water.
・ When using a large pot, increase the amount of water or liquor because the water will fly off.
・ If the water content is low after boiling, add water.
・ You may add boiled bag noodles to the shime and eat it as abura soba.
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