Steps to Make Favorite Stamina-Boosting Champuru with Kimchi and Atsuage
Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Speedy Stamina-Boosting Champuru with Kimchi and Atsuage. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Stamina-Boosting Champuru with Kimchi and Atsuage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stamina-Boosting Champuru with Kimchi and Atsuage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stamina-Boosting Champuru with Kimchi and Atsuage is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Stamina-Boosting Champuru with Kimchi and Atsuage using 5 ingredients and 3 steps. Here is how you cook it.
This dish goes so well with rice, and it really whets your appetite, so husband loved it. But it's actually quite healthy! Mixing the ingredients with eggs adds more richness to the dish. Recipe by ochikeron
Ingredients and spices that need to be Prepare to make Stamina-Boosting Champuru with Kimchi and Atsuage:
- 130 grams Kimchi
- 150 grams Thinly sliced pork
- 1 Atsuage
- 1/2 tbsp Soy sauce
- 2 Eggs
Instructions to make to make Stamina-Boosting Champuru with Kimchi and Atsuage
- Roughly cut the pork and kimchi. Blanch the atsuage. Beat the eggs.
- Heat a frying pan, pour in a little vegetable oil, and stir-fry the pork. When it's cooked through, add the atsuage while crumbling it with your hands.
- Add the kimchi, then add the soy sauce. Pour in the eggs, and mix altogether. Turn off the heat, and let them cook thoroughly with the residual heat. Then you're done!
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