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Stir-fried cabbage and minced pork｜Cooking researcher Ryuji's buzz recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

minced pork : 180g
キャベツ : 1/4個(250g)
にんにく : 1片
(A)砂糖 : 小さじ1と1/2
(A)片栗粉 : 小さじ1と1/2
(A)醤油 : .大さじ1と1/2
(A)酒 : 大さじ1と1/2
(A)みりん : 大さじ1と1/2
(A)味噌 : 大さじ1/2
(A)味の素 : 5振り
ごま油 : 小さじ2
塩、こしょう : 適量
酒 : おおさじ1
黒胡椒 : 適量

Time required

10minutes

Procedure

1) make preparations 02:03
Peel the garlic.
Cut the cabbage into bite-sized pieces.
2) make sauce 03:01
Add (A) and grated garlic to a bowl and mix.
3) stir fry 04:38
Add sesame oil to the frying pan.
Sprinkle the minced pork with salt and pepper.
Heat a frying pan, and when it is hot, fry the minced meat over high heat.
When it gets a little browned, add the cabbage and cook until it becomes soft.
Mix the mixed sauce, add it, and entangle it with the whole.
Add sake, turn off the heat, and mix again.
Arrange on a plate and sprinkle with black pepper to finish.

Point

・Minced pork may be used as minced meat.
・Set aside the hardened parts of the cut cabbage.
・It has a strong flavor, so if you want a lighter flavor, use 1/3 the amount of soy sauce.
・Sake seasoning removes the smell of meat and cabbage, and mirin sweetens.
・When miso is added, it becomes thicker and richer.
・The synergistic effect of inosinic acid in pork and glutamic acid in Ajinomoto enhances the umami.
・If the minced meat is too browned, it will become tough, so do not over-fry it.
・Fry until the cabbage is translucent and soft. Fry until browned.
・Because the potato starch is sinking to the bottom, mix well before adding the sauce.
・Add sake to remove the sauce on the bottom of the frying pan.
・Sprinkle chili oil on the finish to add fragrance and spiciness, making it delicious.