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\ Lentin once / Pork rose pepper udon

Detailed recipe is here 👇🏻

→ @ moa _ _ gohan

Looks delicious! I want to make it!

Comment ❤️ and let me know ✨

  

The recipe

Pork belly pepper udon

(Ingredients))))))))))))))))))))))))))))))))

⚫ ︎ Frozen udon 1 ball (about 180g)

⚫ Pork Belly 100g

・ 1 tablespoon each of sake and water

10 g salted butter

★ 1 / 3 to 1 / 2 teaspoon chicken stock

★ 1 teaspoon soy sauce

★ Garlic tube 2cm

★ Plenty of black pepper

・ Chopped green onion, sesame seeds

It is also recommended to drip lemon juice ♡

▶ if you save it

This is useful when looking at recipes 💛

How to make

① Put ⚫ ︎ in a heat-resistant container and pour sake and water

② Wrap gently and lentin

600w 5 min (500w 6 min)

③ Loosen, add ★, mix green onions,

Sprinkle sesame seeds and complete!

point

Spread the pork belly as much as possible!

(Because the fire in the overlapping part gets worse)

Renchin time is 30 seconds each if not enough

Please add 🪄

_ _ _ _ _ _ _ _ _ _ _ _

This is Moa (@ moa _ _ gohan) 🫶🏻

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pork belly pepper udon Lenchin Recipe # easy # recipe Recipe for short time # udon _ recipe  

3/12 Edited to

... Read moreこの「豚バラ×ブラックペッパーうどん」、レンチン1回でできるのに満足感が高くて、私も時間がない日に何度も作ってます。ここでは、さらに失敗しにくくなるコツと、飽きずに楽しめるアレンジをまとめます。 まず大事なのは豚バラの置き方。豚バラはできるだけ“広げて薄く”のせると、重なり部分の加熱ムラが減って安心です。うどんの上にふわっとかぶせるように置き、酒・水(各大さじ1)を全体に回しかけると、しっとり仕上がりやすいです。 レンチン後は「ほぐして」から味付けするのがポイント。加熱直後にうどんをほぐすと、バターや醤油が絡みやすくなって味ムラが出にくいです。ブラックペッパーは“たっぷり”が美味しさの決め手なので、最初は多めに入れて、あとから追いペッパーすると香りが立ちます。にんにくチューブも少し増やすとパンチが出ますが、入れすぎると辛味が立つので2〜3cmくらいから調整すると失敗しにくいです。 「うどん ブラックペッパー」系の味が好きなら、仕上げに刻みネギとごまはぜひ。香りと食感が足されて、簡単なのにちゃんと“作った感”が出ます。さらにおすすめなのがレモン汁。ほんの少し垂らすだけで脂がさっぱりして、最後まで飽きずに食べられました。 アレンジも簡単です。 ・卵アレンジ:レンチン後に卵黄を落として混ぜると、カルボっぽくまろやかに。 ・辛味アレンジ:ラー油や一味を少し足すと、豚バラの旨みが引き締まります。 ・野菜増し:もやしやキャベツを少し一緒に入れるとボリュームアップ(加熱が足りなければ30秒ずつ追加)。 最後に、耐熱容器は深めのものだと混ぜやすくておすすめ。洗い物も少なくできるので、忙しい日の定番にしやすい「豚バラ うどん」レシピです。保存しておくと、迷ったときにすぐ作れます。

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