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Udon Shumai | Recipe transcription of Gal Sone official channel "Let's eat without leaving rice"

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ギャル曽根公式チャンネル「ごはんは残さず食べましょう」

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Ingredients

Frozen udon : 1 ball
玉ねぎ : 2/1個
豚ひき肉 : 200g
(A) Soy sauce : 大さじ2
(A) Sugar : 大さじ1
(A) Oyster sauce : 大さじ1/2
(A) Sesame oil : 大さじ1/2
(A) Chicken soup base : 大さじ1/2
(A) Potato starch : 大さじ2
(A) Water : 大さじ1/2

Time required

20minutes

Procedure

1) Prepare the onions 00:51
Cut the onion to a size of about 3 mm with a kitchen knife and put it in a bowl.
Wrap the bowl and heat in the microwave.
Cut the frozen udon noodles into 2 cm pieces with a kitchen knife.
Put the frozen udon noodles in the bowl containing the onions that you just heated, mix gently with a spatula, and let it cool.
2) Prepare minced pork 03:41
Put minced pork in another bowl, add (A) and mix with a spatula.
3) Combine 1 and 2 04:42
Transfer 1 cold onion and frozen udon noodles to 2 bowls and mix well.
4) フライパンで蒸す 05:19
Spread the parchment paper on a frying pan and roll the seeds of 3 with a spoon and arrange them.
Turn on the heat and put water (outside the amount) under the cooking sheet.
Cover and steam for 5 minutes.
Transfer to a plate and complete.

Point

・ A recipe that can be made with what you have at home without using shumai skin.
・ Since the raw material of udon is the same flour as shumai, it has a similar taste.
・ It's much easier than wrapping.
・ By adding frozen udon noodles, the onions after heating will cool down quickly.
・ In step 4, the water under the cooking sheet is boiled and steamed. You can also put it in a heat-resistant container instead of a frying pan, wrap it, and heat it in the microwave.