ステーキ（ねぎソースの鶏もも肉ステーキ）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 20minutes
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Curry Tsuke Udon | Kenmasu Cooking's Recipe Transcript
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Ingredients
- 冷凍うどん : 2玉
- 豚バラ肉 : 80g
- 油揚げ : 1枚
- 長ねぎ : 半分
- (A)水 : 400cc
- (A)めんつゆ : 100cc
- (A)バーモンドカレー : 2 pieces
Time required
15minutes
Procedure
-
1)
cut ingredients
00:58
Cut the aburaage in half and cut it into 5mm widths.
Slice the long onion diagonally. -
2)
make dipping sauce
01:41
Boil water in a pot.
Put (A), pork belly, and fried tofu in another pan and heat.
Add green onions to finish.
Add frozen udon to boiling water and boil. -
3)
finish
04:02
Drain the boiled udon noodles in a colander and rinse with cold water.
Complete with udon and 2 dipping sauce.
Point
・Sweet vermont curry is used.
・Heat until the curry melts.
・When the frozen udon is boiled again, it is boiled.
・You can cool the noodles without damaging them by using a bowl and colander and rinsing them under running water.
・It's delicious to add rice to the leftover sauce after eating.
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