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甘辛豚しらたき｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Shirataki : 200g
onion : 1/4 piece
pork belly : 120g
(A) Soy sauce : 4 teaspoons
(A) sugar : 1 tablespoon
(A) Shirodashi : 1 tablespoon
(A) Mirin : 1 tablespoon
(A) Umami seasoning : 3 swings
(A) Red pepper : 1本
小ネギ : 適量

Time required

15minutes

Procedure

1) cut material 01:57
Slice the onion thinly and cut the pork belly into 3-4 cm wide pieces.
2) wash the shirataki 02:13
Wash the shirataki with tap water at about 40°C and cut with scissors.
3) boil down 03:17
Add the shirataki, pork belly, and onions to the frying pan without turning on the heat.
Add (A) and bring to a boil over high heat.
4) Serve 06:23
Boil until the liquid is gone, then put it on a plate.
Sprinkle with finely chopped green onions to complete.

Point

・ Pork belly meat can be substituted with pork sesame meat.
・You don't need to pre-boil the shirataki because the smell can be removed by washing it in hot water. Use hot water around 40°C instead of cold water.
・When you put the meat in the frying pan, peel it off by hand.
・If you don't like spicy food, you can omit the red pepper.
・By heating the sauce and shirataki at the same time, the flavor will soak into the shirataki more easily.