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Mochi and cheese Ooba pork rolls | Cooking researcher Ryuji's buzz recipe recipe transcription

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Cooking expert Ryuji's buzz recipe

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Ingredients

Sato no Kirimochi Ippon : 4
pork belly : 4 sheets
sliced cheese : 2 sheets
Macrophyll : 8 sheets
salt and pepper : a little
Salad oil : a little
薄力粉 : 適量
(A) Sugar : 小さじ1/2
(A) Soy sauce : 大さじ1
(A) Oyster sauce : 小さじ1
(A) Mirin : 大さじ1
(A) Umami seasoning : 4振り
七味唐辛子 : 適量
タバスコ : お好みで

Time required

15minutes

Procedure

1) cut sliced cheese 02:10
Remove the Sato no Kirimochi Ippon from the package.
Cut one slice of cheese vertically into 4 equal parts and place it on top of the mochi.
2) put on perilla 02:58
Cut the other sliced cheese in the same way and put it on the perilla. Put 1 on it.
3) roll pork belly 03:35
Wrap pork belly around 2.
Season with salt and pepper, and sprinkle cake flour on the surface.
4) bake 05:00
Heat salad oil in a frying pan and arrange 3.
Cover and cook on medium-low heat.
When it is browned, remove it to a plate.
5) make the sauce 07:20
Drain the oil remaining in the frying pan and add (A).
Add (A), bring to a boil, and pour over 4.
Finished with shichimi chili pepper.

Point

・Pork belly is easier to roll if you start from the perilla side.
・By sprinkling cake flour on the pork belly, you can create a contrast between the texture of the mochi and the mochi.
・Check if the mochi is soft by poking it with chopsticks.
・If you want to change the taste, add Tabasco.