きんぴら（塩きんぴら）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
Stir-fried Chikuwa Chikuwa |
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Ingredients
- Chikuwa : 5
- ニラ : 5本
- 片栗粉 : 大さじ1
- 豚ひき肉 : 100g
- 塩 : 少々
- 黒胡椒 : 少々
- (A) おろしにんにく : 小さじ1/2
- (A) おろし生姜 : 小さじ1/2
- 醤油 : 大さじ1/2
- みりん : 大さじ1
- 酒 : 大さじ2
- 酢 : 大さじ1
- ごま油 : 適量
Time required
20minutes
Procedure
-
1)
Cut chikuwa and garlic
00:13
Make a vertical cut in a piece of chikuwa.
Cut the garlic chives to the same length, put them inside and sprinkle with potato starch. -
2)
Season the pork
02:20
Sprinkle salt and black pepper on minced pork and add (A).
-
3)
Make a seasoning
02:48
Put soy sauce, mirin, sake and vinegar in a container.
-
4)
ちくわを焼く
03:22
フライパンにごま油をひき、火にかける。
1の切れ込みを下にして並べ、全体に焼き色をつける。 -
5)
仕上げる
04:04
4に豚ひき肉を加え、8割程火が通るまで焼く。
合わせ調味料を加え、全体に絡めたら完成。
Point
・ Chikuwa with high elasticity is recommended.
・ If you like, you can add chopped onions and carrots.
・ Chikuwa may be cut in half and then baked.
・ You do not have to use grated garlic.
・ When sprinkled with potato starch, the seasoning is often entwined.
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