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Manganji pepper stuffed with meat｜Transcription of recipe by Kenmasu Cooking

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Cooking

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Ingredients

Manganji red pepper : 3
豚ひき肉 : 200g
ネギ : 約6cm
(A)塩 : 小さじ1/4
(A)胡椒 : 適量
(A)料理酒 : 大さじ1
(A)醤油 : 小さじ1/2
(A)おろしニンニク : 小さじ1/2
(A)おろし生姜 : 小さじ1/2
油 : 大さじ1
(B)醤油 : 大さじ1
(B)酒 : 大さじ1
(B)みりん : 大さじ1
(B)砂糖 : 小さじ2
マヨネーズ : 適量
一味唐辛子 : 適量

Time required

30minutes

Procedure

1) Preparing Manganji chili peppers 00:57
Cut the Manganji pepper in half lengthwise.
remove seeds.
2) Prepare ground pork 01:26
Place the ground pork in a bowl.
3) prepare the green onions 01:35
Chop the green onion.
Put in 2 bowls.
4) 肉ダネを作る 01:48
豚ひき肉とネギが入ったボウルに(A)を入れる。
ビニール手袋をつけて粘りが出るまでこねる。
5) 詰める 02:49
1の切り口に小麦粉(分量外)を振る。
4を均等に詰め、小麦粉(分量外)を振る。
6) ソースを作る 03:41
容器に(B)を入れて混ぜる。
7) 焼く 04:05
Put oil in a frying pan and heat it.
Place the meat from step 5 face down.
Cover and simmer for 5 minutes over medium heat.
Turn over and wipe off excess oil with kitchen paper.
Brown the surface of the Manganji chili pepper.
Add 6 and bring to a boil. Tilt the frying pan forward and pour in the sauce.
8) 盛り付ける 06:13
器に7を盛る。
マヨネーズと一味唐辛子を添えて完成。

Point

・The grated garlic and grated ginger in (A) can be grated raw.
・During step 5, sprinkle flour (not listed) on the cut end of the Manganji pepper to prevent the Manganji pepper from separating from the meat.
・It will be more elegant than making it with green peppers.
・Eating it with mayonnaise and chili pepper makes it even more delicious.
・The amount is for 6 pieces.