No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 25minutes
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- pork belly block : 200g
- Japanese leek : One
- (A) Ginger : 1 piece
- (A) Garlic : 1/2 piece
- (A) salt and pepper : a little
- (A) Soy sauce : a little
- (A) Liquor : 少々
- (A) Eagle claw : 1/2本
- (A) Sesame oil : 1 tablespoon
- レモン : お好みで
- 塩胡椒 : 少々
- 醤油 : 大さじ1
Slice the leek diagonally into 5 mm widths, finely chop the ginger and garlic, and cut the hawk's claws into round slices.
Cut the pork belly into thick slices and cut into easy-to-eat sizes.
rub in undertones
Rub (A) into the pork belly.
Heat a frying pan without oil, add 2 and spread it all over.
When it gets browned, add sake (not listed), put green onions on top, and steam-grill over low heat for 1 minute.
・It is better to cut the green onions so that they are not too thin.
Use the ginger with the skin on.
・Because the seeds of hawk claws also have a pungent taste, use the whole seeds.
・When rubbing the base with vinyl gloves, it is easier to work by putting a rubber band on your wrist and thumb to prevent it from coming off.
・Because there is pork belly fat and sesame oil for seasoning, you don't need to add oil to the frying pan.
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