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Mapo bowl | Aoi's school lunch room / Recipe transcription of magic recipes to eat with children

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Aoi's cafeteria in Okinawa

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Ingredients

Rice : About 2 go
木綿豆腐 : 300g
豚ひき肉 : 90g
にんじん : 4cm輪切り
長ねぎ : 2/3本
ごま油 : 大さじ1と1/3
水 : 300㏄
(A)砂糖 : 大さじ1
(A)味噌 : 大さじ1/2
(A)醤油 : 大さじ1弱
(A)食塩 : 少々
片栗粉 : 大さじ1強

Time required

20minutes

Procedure

1) Cut the ingredients 00:41
Finely chop the carrots and green onions.
Cut the tofu into 1.5 cm squares.
2) Boil the ingredients 02:58
Heat sesame oil in a frying pan and fry carrots and green onions.
Add minced pork and fry.
Add water and seasoning (A) and simmer on low heat for 10 minutes.
3) Boil the tofu 05:28
Boil the tofu in boiling water for about 3 minutes.
4) 2と3を合わせる 05:55
Pour the boiled tofu into a colander, add it to the frying pan of 2, and let it blend in.
Boil on low heat for 5 minutes and turn off the heat.
Add water-soluble potato starch and heat on low heat for 2 minutes to let the starch blend in.
Put it on rice and it's done.

Point

・ Cook 2 go of rice.
・ Wash the green part of the green onion thoroughly.
・ When frying vegetables, first stir-fry on medium heat and then on low heat, but if it is difficult to adjust the heat, you may fry on low heat from the beginning.
・ Frying green onions from the beginning reduces the spiciness and makes it easier for children to eat.
・ Fry carrots and green onions for about 7 minutes.
・ If you dissolve it in twice the amount of water (outside the amount) of potato starch, it will not easily become lumpy.