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ラスカルちゃん

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Pot with Chinese cabbage, radish, green onion and other vegetables

Chinese cabbage, radish, carrot, green onion, mizuna, shirataki, meat, fried tofu from red to hot pot. Finish with gamja noodles

In the morning, cheese risotto with a small amount of rice

Add a little chicken glass soup to the egg. Add mentaiko and cheese and stir-fry eggs. Shake with pepper and parsley.

Ikashu-mai

Declaration to enjoy 2026 Vegetable Recipes My beloved daily life # pot # home _ food

1/18 Edited to

カムジャ麺はジャガイモを原料としたもちもち食感の韓国風ラーメンで、鍋の〆として特に人気です。余った野菜で鍋を作った後のカムジャ麺は、野菜の旨味が染み込んだスープと相性抜群で、満足感が高いです。私もよく白菜や大根、人参などの余り野菜を使って赤から鍋を作りますが、カムジャ麺を入れると食感と味わいがアップして、とても美味しいです。最近では福岡で加工されたカムジャ麺を使うことも多く、手軽に本格的な味を楽しめます。カムジャ麺のアレンジとしては、鍋のスープに少量のチーズを加えてリゾット風にしたり、卵や明太子を混ぜて炒り卵風に仕上げる方法もおすすめです。これらのアレンジで、鍋の後でも飽きずに最後まで美味しくいただけます。また、油揚げやしらたき、そして水菜などの野菜を加えることで、栄養バランスも良くなり、ヘルシーに食べられる点も気に入っています。寒い季節にぴったりの料理なので、余った野菜を無駄にせず活用したい方にぜひ試していただきたいです。

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