サラダ（もやしの中華サラダ）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 10minutes
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Miso udon | Aoi's school lunch room / Recipe transcription of magic recipes to eat with children
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Ingredients
- Dried udon : 180g
- 豚小間肉 : 80g
- にんじん : 4cm (40g)
- 玉ねぎ : 1/3個 (70g)
- ほうれん草 : 1株 (40g)
- みりん : 大さじ1/2 (10g)
- 味噌 : 大さじ1と1/3 (2g)
- だし汁 : 700cc
Time required
30minutes
Procedure
-
1)
Cut vegetables
00:36
Peel the carrots and chop them into 4 cm wide pieces.
Cut the onion in half vertically and slice it further.
Rinse the spinach several times and cut into 2 cm widths. -
2)
Cut the pork
02:14
Cut the pork booth into small pieces that are easy to eat.
-
3)
Boil spinach
03:10
Boil hot water in a pot, boil spinach, and drain the water.
-
4)
野菜と豚肉を煮込む
03:30
だし汁を熱し、にんじん、玉ねぎを入れる。
豚小間肉を入れ、柔らかくなるまで煮込む。 -
5)
うどんを茹でる
03:58
鍋にお湯を沸かし、3等分にしたうどんを入れる。
袋の表記時間より、5分程長く茹でる。 -
6)
調味料を加える
05:36
4にみりん、溶いた味噌を加え、更に軽く煮込む。
-
7)
仕上げる
06:25
うどんをザルにあけ、流水にさらして水気を切る。
器にうどん、6を盛り、ほうれん草を乗せたら完成。
Point
・ If you chop the vegetables into small pieces, it will be easier to eat.
・ Remove the soil at the base of spinach well in advance.
・ For soup stock, use a commercially available pack.
・ It is recommended that the dashi pack does not contain salt.
・ Commercially available soft udon noodles may be used.
・ When boiling vegetables and pork, it is advisable to remove the lye from time to time.
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