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Konjac and ginger grilled pork | Okuzono Toshiko's daily recipe [home cooking researcher official channel]'s recipe transcription

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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

chopped pork shoulder loin : 150g
(A) Katakuriko : 1 teaspoon
(A) Soy sauce : 1 teaspoon
(B) Soy sauce : 2 tablespoons
(B) Mirin : 2 tablespoons
(B) sugar : 1 teaspoon
こんにゃく : 1枚(250g)
玉ねぎ : 1/2個
生姜 : 1片
ごま油 : 適量
かつお節 : 4g

Time required

20minutes

Procedure

1) cut material 01:39
Thinly slice the konjac and onion.
2) season the pork 03:59
Tear the pork into bite-sized pieces and rub (A) into it.
3) make the sauce 04:43
Put (B) in a bowl and mix.
4) dry roast konnyaku 05:42
Put the konjac in the frying pan and light it.
Dry roast without oil.
Drain off the moisture until it loses its luster, then remove it to a plate.
5) stir fry 07:53
While the frying pan is hot, add sesame oil and fry the pork.
Bake for a while and loosen it when it is browned.
Add the onion and grate the ginger.
6) entangle the sauce 09:18
When the onion has softened, add the konnyaku.
After frying it for a while, add 3 and mix it while frying.
Turn off the heat and add bonito flakes to finish.

Point

・ Pork sesame meat can be substituted.
・Thin slices of konnyaku should be thin enough to be eaten with pork.
・Cut the onion into thin slices of 2 to 3 mm.
・If you add sugar, it will thicken and it will be easier for the konnyaku to get involved.
・You can use ginger in a tube. In that case, mix together with the combined seasoning.
・By adding bonito flakes, even if the konnyaku leaves water later, it will absorb it.