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Pork Bara Cabbage Udon

Detailed recipe is here 👇

Make with udon noodles for 20 yen

Pork rose cabbage udon!

The taste of pork belly and the sweetness of cabbage

It was the most delicious and I drank the soup 😋

《 Materials 》

⚪ Udon 1 bag (20 yen)

⚪ ︎ Pork belly 100g (130 yen)

⚪ ︎ 1 / 8 cabbage (20 yen)

⚪ ︎ Salt and pepper (3 yen)

⚪ ︎ 1 clove of garlic (5 yen)

⚪ ︎ Sesame oil 1 tsp (5 yen)

⚫ ︎ Water 300ml

⚫ ︎ Soy sauce table spoon 1 (3 yen)

⚫ ︎ noodle soup tablespoon 1 (8 yen)

⚫ ︎ Chicken soup soup spoon 1 (5 yen)

◎ 2 chives (10 yen)

1 clove of garlic (5 yen)

Sesame seeds (5 yen)

《 How to make 》

① Finely chop 1 clove of garlic, slice 1 clove thinly, cut cabbage, leek, pork belly into desired sizes

② Fry the sliced garlic in sesame oil and collect it when it is browned (even if it is not for topping 🙆🏻‍♀️)

③ Add garlic and pork belly, and when it is lightly browned, add cabbage, salt and pepper and fry until tender

④ Add ⚫ ︎ seasoning and udon and boil

⑤ Add garlic and sesame seeds to your liking 🤤

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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

3/9 Edited to

... Read moreこの「キャベツ×豚肉×うどん×めんつゆ」って、材料がシンプルなぶん失敗しやすいポイントもあるなと思って、私が作ってみて良かったコツをまとめます。 まず味の決め手は“豚バラの脂”をちゃんとスープに移すこと。豚肉を炒めるときに軽く焼き色をつけると香ばしさが出て、めんつゆだけより一気にコクが増えました。逆に火を弱くして長く炒めすぎると硬くなりやすいので、表面が色づいたらキャベツ投入でOKでした。 キャベツは「しんなり」まで炒めるのがポイント。ここが甘みのピークで、スープまで飲み干す感じになります。時間がない日は、キャベツを細めに切ると早く火が通って時短になります。 めんつゆは濃縮タイプで味が変わるので、仕上げ前に一口味見がおすすめ。薄いと感じたら、めんつゆを少し足すより“醤油をちょい足し”の方がキレが出てラーメンっぽい味になりました。逆に濃くなったときは水を少し足して、最後に鶏がらスープの素をほんの少し足すと味がぼやけにくいです。 うどんは入れたら「ほぐしながら沈めて茹でる」とダマになりにくいです。冷凍うどんでも作れますが、その場合は水を少し増やして、溶けきってから味見するとちょうどよかったです。 にんにくは、みじん切りを炒めて香りを出しつつ、薄切りを揚げ焼きしてトッピングにすると満足度が上がりました(なくても十分おいしい)。仕上げのごま・ニラも相性抜群で、ニラは最後に入れてサッと火を通すと香りが立ちます。 アレンジするなら、卵を落として半熟にしたり、ラー油や黒こしょう多めでパンチを足すのが好きです。節約メニューなのに“限界ワンパン”感があって、食べる手が止まらない一杯になりました。

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