It is "secret tangle premium 4-piece set" that can be eaten until the stomach is cut off at home at Suata rice bowl making reviews

Even an employee knows only a few people since its establishment Suton don with secret sauce has been used as a garlic for customers with garlic's soy sauce taste and volume, but such a legend The menu of the bowlers can be made as much as you want at home is "Secret noodle 4 premium set"is. In addition to "Suta-Don" "Ginger Rice Bowl" "Salted Rice Bowl", four kinds of sauce "Miso Sushi Rice Bowl" that I can not taste at the store have reached the editorial department, so I bought a lot of pork I made a bowl and tried it.

Secret noodle 4 premium set ~ secret sauce recipe + original legend with chopsticks ~
http://www.sutadonya-online.com/SHOP/0005.html

"Set secret 4 premium set" arrived.


When I put the iPhone 5s on, the size looks like this. It is in a box with presence, and it looks good for gifts.


When opening it, in addition to four kinds of secret sauce, there was a recipe book using secret sauce and "original legend chopsticks".


Original Legend Chopsticks are chopsticks with black luxury, the logo is engraved with gold color.


The secret sauce contained in it is four types of "Sumida-yaki sauce", "ginger-yaki sauce", "salt fresh paste sauce" and "miso wrapped sauce".


In addition to each recipe's recipe, the recipe book also includes "chicken wings original soup sauce sweet vinegared boiled" using slash-and-baked sauce ... ...


"Stir-fried ginger sauce of chicken and eggplant and colorful vegetables" with sauce of ginger-grilled dishes, "Tofu steak minced minced meat sauce" finished with salted fish sauce


It can be applied to dishes other than Suta don, such as "Mackerel Miso Baked in Mackerel" which is cooked with Miso Tatamida Grilled Sauce.


So I bought some ingredients to make sut bowl. Pork loose meat necessary for all bowl cooking bought 1 kg so that it can be eaten to my heart 's content.


◆ Sota-don: Surely fried sauce
I will make it from "Little bowl", which is the representative menu of the legendary sutabata shop. First of all, slash the long onions at 5 mm intervals.


Unwind afterwards and leave it exposed to water for more than 10 minutes to 20 minutes. Ali need to change water once or twice on the way.


We cut the pork loose meat to a size easy to eat. The serving amount is 80 g of pork loin and 20 g of long onion.


Sumidanaki sauce is like this and it contains 200 ml per one.


The raw material is surprisingly sweet finish as a bowl with a strong impression of Misorne style seasoning, garlic paste next to soy sauce, then "squaleed" of a man "Gatsuri type food".


However, when you look at the bottom you can see that plenty of garlic is included. Before using sauce it is better to shake garlic evenly.


So I heat the frying pan over medium heat and turn the oil and bake the pork belly meat.


Once the flesh is on fire, stop the fire and move it to another dish. If you want to add more grilled eyes, spread the pork loose meat firmly and cook it with the image baked one by one, you can stick the whole stuff without burning.


I will leave aside fat from pork without discarding ...


Lightly stir-fry while lengthening the grease on medium long heat.


I reintroduced pork which I separated here. Seven seconds to eight seconds after the ingredients are thoroughly mixed and "chilli" starts to sound ...


Add 25 ml of fancy crumb soup and stop the fire immediately so as not to scorch. There is a nice smell around here. Afterwards complete it with a frying pan and put it together into a ingredient firmly.


When we served bamboo roll with bamboo yolks, we had a bowl that was home.


When I try to eat it irresistibly, I am amazed by the flavor of the same garlic as the rice bowl you eat at the shop.


It seems that you can eat white rice indefinitely with garlic soy sauce taste felt as a gut from fluffy pork.


Furthermore, if you crush raw eggs, you can no longer stop chopsticks.


Tangled with yolk and yolk, plus mellowness and richness, it is a level to doubt whether it was really made by oneself.


◆ Salted Rice Bowl: Salted Tomonaki noodles
Next I will make a salted rice bowl. The material to prepare is 80 g of pork belly meat, 20 g of long onion, a few chives.


The raw material of salt frying sauce is like this, it looks like a slice of freshly baked sauce, but the composition is different.


Basically the bowl menu cooking method is the same, stir-fry pork first ... ....


Remove the pork and stir the vegetables with fat OK.


Finally it is finished by throwing salted fish sauce and sesame oil. At first it took time to cook without knowing the timing to take out the meat, but once you remember it will only bake it in the end, so anyone can easily make it.


In addition, when entangling a sauce it is recommended to tilt the frying pan towards the border and tangle well so it is recommended.


So the finished salt bowl looks like this. A terrific smell of garlic stimulates appetite.


As I tried it, garlic is effective with guts, although it is more comfortable compared to sautéed fried sauce, and compatibility with rice is outstanding. Even if it is used for sauce of Chinese rice bowl, it should fit considerably.


Egg is not attached to the menu of the shop, but not bad combinations. Since it is not essential, put it in your liking is good.


◆ Ginger Rice Bowl: Sauce of Ginger Stone
Next I will try to reproduce the bowl of rice dishes which is a sauce of ginger baked dishes. The necessary ingredients are 20 g of long onions and 80 g of pork belly.


I do not use garlic sauce in garlic.


It is exactly the same as a bowl with both recipes and ingredients, so we baked it up with sasa.


That's why it's completed.


When I tried it, I feel that it was such a taste of ginger dumplings to eat at the shop, with a very orthodox ginger grill taste. Because it was a very solid taste just by putting sauce, it became sauce that could be applied to other dishes.


◆ Miso soup bowl: Sasami baked dish with Miso
At the end, I will try to make dish which is miso-rich bowl using sauce-sauce sauce made from mail-order limited miso which can not be eaten at the store. The material is one quarter of cabbage, one quarter of peppers, one eighth of onion, 80 g of pork belly meat.


Sugars are the most abundant in raw materials, followed by miso / garlic paste / soy sauce etc.


Fry the pork belly with warm pan. ...


I will stir the vegetables with fat. How to make is the same as other bowls, but it takes time until the fire passes through the cabbage, so be careful not to let other vegetables scorch.


If fire goes through, mix it with pork and add miso sauce and sesame oil OK. Unlike other sauces, it is a droloid, so you need to get involved often.


This is the finished product. I am going to eat vegetables and pork.


When eating, the pork which the richness of miso worked a bit with spicy spices, the taste of the meat pot meat. However, since the flavor of garlic is felt afterwards, the taste of the sushi baron also is alive.


Vegetable is excellent with compatibility with miso at Shakiyaki. Even if you make a dish of dinner as a little unusual pork meat, it seems to be the main dish that I can not imagine just stirring with sauce.


In addition, as a result of tasting by a few editors, the most popular was the "Satomi Nakayaki sauce" that makes a bowl of the finest. However, each sauce has a solid taste, finished to understand that it is made thinking. If it sells at supermarkets etc, it seems to be able to push off the lineup of poor cooking seasoning. "Secret noodle premium 4 set" is on sale on the following page, the price is 2322 yen including tax. One bottle can be purchased for 486 yen including tax.

Secret noodle 4 premium set ~ secret sauce recipe + original legend with chopsticks ~
http://www.sutadonya-online.com/SHOP/0005.html