Without Fail making recipe Spinach Pork Hijiki Seaweed Rice Bowl with 15 ingredients and 11 stages of easy cooking, which is easy simple.
Without fail cooking ultimate Spinach, Pork, Hijiki Seaweed Rice Bowl easy, fast, practical.
Good Evening mother, now you get make recipe Spinach, Pork, Hijiki Seaweed Rice Bowl with 15 ingredients and 11 steps. Below this is how to cook, please carefully carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 15 ingredients and 11 stages of easy cooking Spinach, Pork, Hijiki Seaweed Rice Bowl.
Ingredients all Spinach, Pork, Hijiki Seaweed Rice Bowl
Prepare 1 dash : Sesame oil.
Needed 1/2 tbsp : ☆ Grated garlic.
Needed 1/2 tbsp : ☆ Grated ginger.
Prepare 200 grams : Ground pork.
Needed 1 bunch : Spinach.
Needed 15 grams : Hijiki seaweed (dried).
Prepare 40 grams : Cellophane noodles.
Prepare 2 tsp : ★ Chicken soup stock granules.
Prepare 1 tbsp : ★ Sake.
Needed 2 tbsp : ★ Oyster sauce.
Needed 2 tbsp : ★ Soy sauce.
Needed 1 : Pepper.
Needed 1 : Toasted white sesame seeds.
Needed 1 : ※ Ra-yu.
Prepare 4 : ※ Onsen or poached eggs.
If all main ingredients Spinach, Pork, Hijiki Seaweed Rice Bowl it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Step by Step Cooking Spinach, Pork, Hijiki Seaweed Rice Bowl
Rehydrate the harusame glass noodles following the package instructions (by boiling briefly or soaking in boiling water), drain and cut into 3 cm long pieces. (I do this in a colander or sieve with kitchen scissors.).
Prepare the main ingredients. Cut the spinach into 3 cm long pieces. Rehydrate the hijiki seaweed by soaking in water until soft, then drain..
Heat some sesame oil in a frying pan, then add the grated ginger and garlic. When it starts to smell good, add the ground pork..
Stir fry while breaking up the pork until it's crumbly..
When the ground pork has changed color and is just about cooked through, add the spinach and stir-fry until it's limp and reduced in volume..
Add the drained hijiki seaweed and harusame noodles, and mix everything together well while stir frying. Add the ingredients marked ★, mix so that everything is distributed evenly and continue cooking..
Adjust the seasoning with pepper and turn off the heat. Add the sesame seeds and stir in, and it's done..
I doubled the recipe in the photo above..
When you are serving this as a side dish, it will be more substantial if you use coarsely chopped pork instead of ground pork..
Please see the related recipe "Cabbage x Pork x Chinese chives: Gyoza dumpling-like Don Rice Bowl"..
Mako-san added some carrots to the recipe. It looks colorful, nutritious, and well-balanced..
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