'CUPCOOK shrimp chili' tasting review where you can make shrimp chili sprinkling rice with 'just mix' & 'minimal washing'
Even if you try to make an 'easy dish,' small things such as 'time to cut the ingredients' and 'time to wash the cooking utensils and dishes' are piled up, and cooking becomes tedious. Even so, for people who want to cook rice for themselves and their families, shrimp and chili were newly introduced in the seasoning series ' CUPCOOK ' that will reduce the work as much as possible, so I immediately tried to cook it.
CUPCOOK│Mizkan Group product/menu site
This is the CUPCOOK package.
Ingredients include tomato ketchup, tomato puree, peanut sauce, dried onion, stir-fried vegetables and ginger. Where apple cider vinegar, brewed vinegar, etc. are contained, it really feels like Mitsukan.
Calories are 63 kcal per 64 g.
Peeling the package from the back...
The cup appeared. Arrange recipes other than shrimp and chili are also on the back of the paper package.
The contents of the cup look like this.
You can see tomatoes and dried onions.
So, I will make shrimp chili immediately. Ingredients are 180g peeled shrimp, 1 egg, 1 CUPCOOK shrimp.
Since the necessary material is designated as 'Muki-ebi', all the work such as 'shrimp shells', 'slimming' and 'cotton removal' is omitted. Instead of using chopsticks, add shrimp and shrimp from the pack to an oiled frying pan.
After frying for about 3 minutes, turn off the heat, pour in CUPCOOK shrimp, and heat again over medium heat. If you want to make shrimp from scratch, you need to measure ketchup, soy sauce, and sugar, so you need tools and work, but you don't need CUPCOOK shrimp.
While reheating the shrimp, break the egg into an empty cup and melt it...
Beat the beaten egg on the shrimp. Do not stir immediately, wait a while.
Stir the whole lightly and serve on a plate……
Complete. It takes 5 minutes from the start of cooking to the completion.
When I tried it, the sweetness of ketchup and the sourness of vinegar, followed by the deep spiciness rushed into a full-scale finish. The shrimp is crisp because it's finished quickly. The CUPCOOK series has mercilessly insisted on the existence of vinegar even in
The texture and presence of tomatoes and onions are firm, and you can also feel the flavor of vegetables.
The garlic scent is an appetizing and savory flavor, so the rice will go crazy. When I'm hungry, I just want to make and eat it quickly, but since CUPCOOK can be made in 5 minutes and you can eat it tightly, it is quite convenient to keep in mind as an option.
...... And this is the basic way to make it, but there was an arrangement recipe on the back of the package, so I tried what other things could be made. Ingredients are seafood mix, two yakisoba, asparagus, and CUPCOOK shrimp.
With the arrangement recipe, the number of steps is slightly larger than the basic shrimp chili. Cut the asparagus...
Put the seafood mix and asparagus in an oiled pan and heat for about 5 minutes.
Put in the noodles, lightly loosen them and stir...
Turn off the fire and put in CUPCOOK shrimp. CUPCOOK Shrimp Chili is thoroughly entwined with noodles and ingredients to complete.
Completion of ethnic Yakisoba.
The base is the same as shrimp, but the sourness of the vinegar is more mellow, probably because there are many ingredients and noodles. It is a combination of sweet, spicy and sour that is often ethnic, so it tastes like a stab to anyone who likes it. For some reason, the spiciness became noticeable when using Yakisoba, so it may not be suitable for children.
The reference retail price of CUPCOOK Shrimp Chile is 300 yen excluding tax, and 4 sets can be purchased at Amazon for 1058 yen including tax.
Amazon | Mitsukan CUPCOOK Shrimp Chili 160g x 4 | Mitsukan | Rice and rice
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