\ Atsuage and Harusame soboro simmered / [2 servings]

I made you smoke all the umami.

The usual supporting role ✨

Atsuage and vermicelli absorb all the thick bean paste.

The moment you bite it, this feeling that comes out... foul.

Thickness x umami is sprinkled on thick fried and vermicelli. If you notice it, the frying pan is empty 🍳

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[Ingredients] (2 servings)

・ Silk thick fried 1 piece

150g minced chicken

・ Harusame (short type) 30g

・ 1 / 3 green onion

・ 1 piece of ginger

・ Sesame oil tablespoon 1 / 2

< Seasoning liquid >

1 cup of water

・ Liquor tablespoon 1

・ Oyster sauce tablespoon 1

・ 2 teaspoons mirin

・ 2 teaspoons of soy sauce

< Mizutoki potato starch >

・ 1 teaspoon potato starch

・ 2 teaspoons of water

[How to make]

① Finely chop the ginger and roughly chop the green onions.

② Cut the atsuage in half and cut it into 1.5cm width.

③ Put sesame oil and ginger in a frying pan and heat over medium heat. When the aroma comes out, add minced chicken and fry while loosening.

④ When the color of the meat changes, add Atsuage and Naganegi and mix lightly.

⑤ Add seasoning liquid and vermicelli, reduce heat when boiling, and simmer for 3-4 minutes until vermicelli becomes soft.

⑥ Add water-soluble potato starch and complete when the whole is thickened.

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The Food Thief Fried Thick Recipe Vermicelli Recipe # simple _ dish # rice _ made