@track1m: 塚越中学校が日本新記録!!低学年リレーで44.32#陸上 #中学陸上 #関東 #全中 #山口

track1m
track1m
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Region: JP
Wednesday 18 March 2026 07:43:46 GMT
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hachijuppo380
はち :
もう共通のタイムやんけ
2026-03-18 15:02:22
39
user8661081151218
ゆゆゆ :
やっぱ神奈川強えなぁ
2026-03-18 08:35:57
18
riri.hz2
Lili :
ほんと塚越速すぎる
2026-03-21 02:39:44
5
k.asuka1
飛鳥 :
ジュエルACの43.99じゃないん?
2026-03-20 02:42:41
8
t8769192
聖矢🐹🍀🏃‍♂️‍➡️🏃‍➡️ :
塚越強すぎ😳
2026-03-23 09:04:43
2
soooooo981
sooooooo :
塚越ってなんでこんな強いん
2026-03-18 12:55:22
20
agjptmjptmtp
か :
ほぼこのタイムで走るジョセフ速すぎやな
2026-03-20 01:09:51
3
issaiinoue
いっさい :
今月の16日の低リで43.65出してるとこあった(中学生)
2026-05-19 11:08:14
1
shintaro414
しんたろう :
福島のDo-Well A.C.低学年リレーで43.99だしてました
2026-03-20 08:42:45
17
user5816132811059
ゆいと✨ :
ありがとうございます
2026-03-30 08:37:50
4
02tb007
美ら海水族館🐟🐠🐡🦭 :
中学生のレベルじゃない!速い😳😂凄い🌟
2026-03-31 14:34:18
2
jojortmc462
jojortmc462 :
咲くやの記録であんなに遠くに感じたのに、44秒とかまじでやばすぎるやろ
2026-03-18 22:21:34
13
dygyw53j5ny6
パジャマぼうや :
小学生の低学年?
2026-03-19 06:03:37
2
hrk_cn.1213
chan :
塚越には昔にも黄金世代があったことをみんな知らない。
2026-03-26 21:06:39
3
moonlight642096
︎︎☁︎︎ :
低学年リレーってどういうことですか?1.2年?
2026-03-18 22:10:23
20
userb54jj4f04m
big :
て言うか、人をかき集めれる私立なら別にすごくないクラブチームも。だから中学のリレーは今年で確か終わりになるはずだったともう。普通中学校チームが対抗出来ないからね!
2026-03-21 12:09:25
1
sii.jm5
sii.jm :
wえぐ
2026-04-02 13:55:12
1
ruizl587
琉生 :
おめでたい
2026-03-18 13:16:43
5
abraham.has_7children
アブラハム :
低4はほぼ運ゲー
2026-03-18 08:21:35
9
yanaaaaaaaaaaa11
yanaaaaaaaaaaa11 :
一緒に走ってましたマジでバケモンです
2026-03-18 21:27:07
5
rento5630
Rento :
俺これ総合8いだった
2026-03-28 02:25:23
1
fts27484
Sfyd7 :
同じ神奈川で尊敬
2026-03-23 04:59:37
1
harutoryohoku
haruto_0912:) :
平塚リレーでしょ?早いなーあと0.2秒で県央だった。
2026-03-21 07:44:40
2
108519to
叶羽 :
なんで塚中こんな強いの
2026-03-19 05:59:09
3
hiroshima515151
アンパンマン :
今日の記録会の塚越の追い上げヤバすぎる笑 見ててびっくりした笑笑
2026-03-28 12:13:38
1
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Creamy Chilli Crisp Udon ✨ 300g silken tofu 2 tbsp smooth peanut butter 1½ tbsp regular soy sauce ½ tbsp sesame oil 1 garlic clove, peeled 2 portions (approx. 400g) fresh or frozen thick udon noodles Spicy Pork: 1 tbsp vegetable oil 2 spring onions (scallions), finely sliced (white and green parts separated) 150g pork mince 1½ tbsp Marion’s Kitchen Crispy Chilli Oil (plus extra to serve) 1 tsp Chinese light soy sauce 1 tbsp Chinese dark soy sauce ½ tbsp honey Instructions 1 Place the silken tofu, peanut butter, regular soy sauce, sesame oil, and garlic clove into a blender or food processor. Blend on high speed until the mixture is completely smooth, thick, and creamy. Set aside. 2 Bring a pot of water to a boil. Add the udon noodles and cook according to the packet instructions (usually just 1-2 minutes until they loosen and are heated through). Drain well and divide the hot noodles between two serving bowls. 3 Heat the neutral oil in a frying pan or wok over medium-high heat. Add the white parts of the sliced spring onions and stir-fry for 30 seconds until fragrant. 4 Add the pork mince to the pan. Use a spatula to break it up and stir-fry for 3-4 minutes until it is cooked through and starting to brown. Add the Marion’s Kitchen Crispy Chilli Oil, dark soy sauce, and honey to the pork. Stir-fry for another 1-2 minutes until the sauce reduces and coats the pork in a dark, sticky, glossy glaze. Remove from the heat. 5 Pour a generous amount of the creamy tofu sauce over the hot udon noodles in each bowl. Top with a large spoonful of the dark glossy pork. 6 Garnish with the green parts of the spring onions and an extra drizzle of Crispy Chilli Oil if you like it spicy. Toss everything together right before eating so the creamy sauce and spicy pork mix into a rich gravy.
Creamy Chilli Crisp Udon ✨ 300g silken tofu 2 tbsp smooth peanut butter 1½ tbsp regular soy sauce ½ tbsp sesame oil 1 garlic clove, peeled 2 portions (approx. 400g) fresh or frozen thick udon noodles Spicy Pork: 1 tbsp vegetable oil 2 spring onions (scallions), finely sliced (white and green parts separated) 150g pork mince 1½ tbsp Marion’s Kitchen Crispy Chilli Oil (plus extra to serve) 1 tsp Chinese light soy sauce 1 tbsp Chinese dark soy sauce ½ tbsp honey Instructions 1 Place the silken tofu, peanut butter, regular soy sauce, sesame oil, and garlic clove into a blender or food processor. Blend on high speed until the mixture is completely smooth, thick, and creamy. Set aside. 2 Bring a pot of water to a boil. Add the udon noodles and cook according to the packet instructions (usually just 1-2 minutes until they loosen and are heated through). Drain well and divide the hot noodles between two serving bowls. 3 Heat the neutral oil in a frying pan or wok over medium-high heat. Add the white parts of the sliced spring onions and stir-fry for 30 seconds until fragrant. 4 Add the pork mince to the pan. Use a spatula to break it up and stir-fry for 3-4 minutes until it is cooked through and starting to brown. Add the Marion’s Kitchen Crispy Chilli Oil, dark soy sauce, and honey to the pork. Stir-fry for another 1-2 minutes until the sauce reduces and coats the pork in a dark, sticky, glossy glaze. Remove from the heat. 5 Pour a generous amount of the creamy tofu sauce over the hot udon noodles in each bowl. Top with a large spoonful of the dark glossy pork. 6 Garnish with the green parts of the spring onions and an extra drizzle of Crispy Chilli Oil if you like it spicy. Toss everything together right before eating so the creamy sauce and spicy pork mix into a rich gravy.

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