生姜焼き（ナスと豚ロース肉の生姜焼き）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 25minutes
Yaki-udon | Transcription of minimalist cafeteria's recipe
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Ingredients
- うどん : 1玉
- onion : 1/4
- 人参 : 3cmくらい
- 白ねぎ : 3cmくらい
- キャベツ : 手のひらサイズ
- 豚肉 : 50g
- (A)醤油 : 大さじ1
- (A)めんつゆ : 小さじ1
- (A)おろしニンニク : 小さじ1
- (A)鶏ガラ顆粒 : 小さじ1
- サラダ油 : 大さじ1
Time required
20minutes
Procedure
-
1)
Cut the ingredients
01:05
Cut the onions into thin slices and the carrots into strips.
Cut the white onion diagonally and cut the cabbage into 2 cm widths.
Cut the pork into bite-sized pieces. -
2)
Make soy sauce sauce
02:47
Mix (A) to make soy sauce sauce.
-
3)
Fry pork, carrots and onions
03:17
Put the cooking oil in a frying pan and heat it over medium heat. Fry the pork, carrots and onions until cooked.
-
4)
うどんを炒める
03:50
Add udon to 3 while loosening and fry until the water is removed.
-
5)
キャベツを炒める
05:03
Bring the stir-fried ingredients to the edge of the frying pan and add the cabbage. Cover the cabbage with noodles, add the soy sauce sauce of 2, and wait on medium heat until the cabbage becomes soft.
-
6)
Fry the white onions
05:48
Add white onions and stir-fry to remove the water.
Point
・ Since carrots are difficult to cook, slice them as thinly as possible.
・ Any part of pork may be used.
・ It is recommended to spread the udon noodles and stir-fry them while thoroughly removing the water, as it will help absorb the soy sauce sauce.
・ Udon is not sticky when both sides are baked.
・ If you like, you can sprinkle bonito flakes and green laver.
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