OK to make!Hijiki Western -style bacon & mushroom stir -fried recipe (Web magazine Mi -Mollet) --Yahoo! News

mi-mollet

An unrivaled glutton, Asamiko Izutsu, who started living in Paris in his forties, began with a recipe that came up with a recipe that said, "I want to eat something delicious even if I'm lazy."It's easy to make, but you can make something fancy and delicious, so if you're not good at cooking, you'll have the dishes you definitely want to make.[Image] It's too easy! Stylish and delicious gorogoro kitchen recipe collected dried radish, dried burdock, dried foods such as hijiki, and in fact I have been eating more often since I was in Japan since I was in Japan.Because I didn't really like Japanese -flavored boiled food, which is a classic dry food, but it matches with French ingredients ... and when I fry it like a Western style, "Oh, it's easy to eat! And delicious!"And, because I opened my eyes to the goodness of dry matter.This stir -fried bacon, which adds three kinds of umami to bacon and these three kinds of umami, is perfect for wine ate as well as a side dish of everyday rice.It may be or not with the last lemon, but when it comes to wine snacks, I feel that it is better to squeeze the lemon a little.First of all, we made the material for two people to make it easier to try, but it can be stored for a few days, so it is a standard to always make more than twice as much (laughs).This time, I made it using mushrooms, the easiest mushroom in France, but you can replace it with other mushrooms such as flat mushrooms and eki (mushrooms and mushrooms!), How many different mushrooms.I think it's fun to mix and make.To make it as healthy as possible, the bacon is fried without oil in a Teflon -processed frying pan, but if you are worried about burning, please fry the olive oil a little from the beginning.

Hijiki Western -style bacon & mushroom stir -fried

Ingredients (for 2 people), 10g of dried hijiki, 40g of bacon, 1/2 pieces, mushrooms 50g (even if you like flat mushrooms, enoki, etc.) ・ 2 tablespoons of liquor, one salt, lemon (your favorite)) How to make

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