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Spicy meat and potatoes｜Transcription of Kenmasu Cooking's recipe

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Cooking

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Ingredients

Pork top : 200g
新じゃが : 500g
玉ねぎ : 1個
白滝 : 2パック
万能ネギ : 適量
にんにく : 1片
生姜 : 適量
油 : 大さじ1
水 : 600cc
(A)本だし : 大さじ1
(A) Sugar : 大さじ3
(B) Soy sauce : 大さじ4
(B) Mirin : 大さじ2
唐辛子(輪切り) : ひとつまみ
七味唐辛子 : 適量

Time required

25minutes

Procedure

1) Cut the material 01:10
Wash the new potatoes and cut them in half with the skin still attached.
Cut the onions into large skewers.
Wash Shirataki noodles and drain them.
2) stir fry 02:44
Add oil to a frying pan and fry pork, new potatoes and onions.
Add water when the oil turns.
3) Boil with dashi and sugar 03:46
Add (A) and simmer.
Remove the lye, remove it with kitchen paper, cover it, and simmer for about 6 minutes.
4) Season 06:00
Add (B) and Shirataki.
Grate garlic ginger, add chili (sliced) and shichimi pepper, and simmer for about 10 minutes.
5) Serve 09:43
Serve in a bowl and sprinkle with all-purpose onions to complete.

Point

・ If the new potato is large, cut it into pieces that are easy to eat.
・ Shirataki noodles do not require lye removal, but if necessary, remove lye in advance.
・ By adding sugar first and boiling it, the taste of other seasonings added later will be easier to stain.
・ By adding both sliced red pepper and shichimi pepper, the spiciness will be deepened.
・ Shichimi pepper is your choice. If you add the same amount as the video, it will be quite spicy, so it is better to add it little by little while tasting.
・ If you cool it down and then warm it up again, the taste will stain and it will be more delicious.