春巻き（豚ひき肉ともやしの春巻き）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 15minutes
Salted Nikujaga ｜ Kenmasu Cooking's recipe transcription
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Ingredients
- potato : Four
- Pork ribs : 200g
- onion : 1 piece
- Shirataki : 1 bag
- garlic : 2 pieces
- water : 500cc
- Liquor : 2 tablespoons
- Somi Shantung : 1 tablespoon
- pepper : Appropriate amount
Time required
20minutes
Procedure
-
1)
Cut the ingredients
00:45
Peel the potatoes and cut into 8 equal parts.
Rinse the shirataki noodles with water and cut into bite-sized pieces.
Cut the onion into 1 cm wide pieces.
Slice the garlic into 1mm width.
Cut the pork into 2 cm widths. -
2)
Fry the ingredients
02:44
Add oil to a frying pan and fry the garlic. Fry a little, add pork, and when half cooked, add potatoes, onions, and shirataki noodles and fry.
When the onions are translucent, add water. -
3)
Season
04:40
When it boils, add sake, Somi Shantung, and pepper, reduce the heat to low, cover the kitchen paper with a lid, and simmer for about 10 minutes to complete.
Point
・ Wash Shirataki noodles thoroughly with water, even if it is a product that does not require lye removal.
-For the kitchen paper drop lid, just make a hole in the center of the kitchen paper and place it from above.
・ After serving in a bowl, sprinkle all-purpose green onions for a colorful finish.
・ Finally, if you prefer spicy food with ponzu sauce, you can also sprinkle with chili oil to make it delicious.
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