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Salad of salted cabbage and minced meat

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

cabbage : 1/4 piece
塩(キャベツ用) : 小さじ1/4
ごま油 : 大さじ1
鰹節 : 1パック(4g)
豚ひき肉 : 150g
Salt (for minced pork) : 小さじ1/4
生姜 : 1かけ
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ1
(A) Vinegar : 大さじ2
(A) sugar : 小さじ1

Time required

25minutes

Procedure

1) prepare the cabbage 01:50
Wash the cabbage and cut off the core.
Divide into 2 pieces, flatten with your hands, and cut into thin strips perpendicular to the core.
Put in a poly bag.
Add salt (for cabbage) and shake to mix.
Squeeze the air out of the plastic bag and tie it up.
Place in a bowl, add sesame oil and mix.
Add katsuobushi and mix.
2) make a dressing 05:00
Put (A) in a container and mix.
3) stir fry 06:02
Add the ground pork to the cold skillet.
Add salt (for minced pork).
Grate the ginger and add it.
Stir-fry over a fire to pass through the fire.
Turn off the heat and add 2 and mix.
4) 混ぜる 08:12
3を1に入れて混ぜて完成。

Point

・Cabbage should be thin enough to be easy to cut.
・Because sesame oil is added to the cabbage, do not add oil to the dressing.
・Minced pork can be substituted with minced meat.
・During step 3, if there is a lot of oil coming out of the minced pork, wipe it off with kitchen paper.
・You can add garlic or curry powder instead of ginger.
・You can add tomatoes and cucumbers.
・It's delicious even if you mix it with mayonnaise later.
・You can put it in tamagoyaki or arrange it on toast.
・It is ideal for dieting by mixing it with rice and arranging it for mixed rice.
・Can be stored in the refrigerator for 2-3 days.