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たくや | 簡単節約レシピ
たくや | 簡単節約レシピ

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Spinach and sausage butter soy sauce pasta

Detailed recipe is here 👇

Eating out quality at 190 yen!

The scent of butter soy sauce and seaweed is ridiculous

It was appetizing and delicious 🥹

《 Materials 》

⚪ pasta 100g (25 yen)

⚪ ︎ 5 wieners (90 yen)

⚪ ︎ 1 clove of garlic (5 yen)

⚪ ︎ Sesame oil 1 tsp (5 yen)

⚪ ︎ Soy sauce table spoon 1 (5 yen)

⚪ ︎ Butter 10g (25 yen)

⚫ ︎ Water 400ml

⚫ ︎ 2 bundles of spinach (20 yen)

⚫ ︎ soup stock tablespoon 1 (5 yen)

⚫ ︎ 1 teaspoon of chicken soup (3 yen)

◎ Appropriate amount of seaweed (3 yen)

《 How to make 》

① Chop the garlic, cut the wiener diagonally, and chop the spinach

② Fry the garlic in a frying pan and fry the wiener until it is browned

③ Add ⚫ ︎ and boil the pasta for a specified time

④ When the pasta becomes soft, turn off the heat, add soy sauce and butter and mix until the taste is familiar

⑤ Serve on a plate and top with seaweed 🤤

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Click here for other cancellation meals 💁🏻‍♀️

⇒ @ takuya _ gohan _

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# one _ pan Recipe for short time The Savings Recipe # easy # recipe # cooking

2/7 Edited to

... Read more「ほうれん草×ウインナー×パスタ」をワンパンで作るとき、私が失敗しやすかったのが“水分量”と“ほうれん草の入れどき”でした。ここを押さえるだけで、味が薄い・ベチャつく・麺が固い…がかなり減ります。 まず水分量は、フライパンのサイズや麺の種類で微調整が必要です。目安は400ml前後でOKですが、細めのパスタは早く水分を吸うので、途中で足りなさそうなら50〜100mlずつ足すのが安心。逆に水分が残りすぎた場合は、最後に少し火を強めて軽く煮詰めると“理想の水分量”に近づいて、バター醤油がしっかり絡みます。 次にほうれん草。最初から入れるとクタクタになりやすいので、私は「麺の茹で上がり2〜3分前」に投入するのが好きです。シャキッと感が少し残って、彩りもきれい。冷凍ほうれん草を使うなら、解凍で水が出やすいので、入れた後に軽く混ぜて水分が増えたら少し煮詰めると味がぼやけません。 ウインナーは“斜め切り”にして焼き目をつけると、香ばしさが出て一気に外食っぽくなります。にんにくは焦がすと苦味が出るので、ごま油で弱めの中火→香りが立ったらすぐウインナー、の流れが安定でした。 仕上げのバター醤油は、火を止めてから入れるのがおすすめ。バターを「全力で溶かす」イメージで混ぜると乳化して、麺がつやっとします。醤油は香りが飛びやすいので最後に回しかけると◎。 トッピングの海苔は相性抜群で、ちょっと多めが満足度高め。家にあれば黒こしょう、追いバター、粉チーズ（和×洋の背徳感）も合いました。 節約したい日は、ウインナーを3本にして、代わりにきのこ（しめじ等）を足すとボリュームが出てコスパも良いです。ワンパンで洗い物が少ないので、疲れた日の夜ごはんにもかなり助かりました。

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