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白菜と豚バラのうま煮|こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

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チャンネル登録者数
79.3万人
再生回数
1.8億回
動画数
855本

材料

  • Chinese cabbage : 1/4 piece
  • にんじん : 1/3本
  • しめじ : 1パック
  • 油揚げ : 2パック
  • 豚バラ肉 : 約400g
  • 生生姜 : 1片
  • (A)水 : 100ml
  • (A)酒 : 大さじ1
  • (A)みりん : 大さじ2
  • (A)醤油 : 大さじ2
  • (A)あごだし : 大さじ1
  • 水溶き片栗粉 : 適量

所要時間

20分

手順

  1. 1) prepare the ingredients 00:51

    Cut the carrot into strips.
    Add the fried tofu to hot water (not listed) to remove the oil.
    Raise the fried tofu to a colander, remove the rough heat and squeeze.
    Cut the fried tofu into strips.
    Clean the ginger and cut it into strips.
    Remove the roots of the Chinese cabbage, wash it, and cut it into bite-size pieces.

  2. 2) Preparing the pork belly 05:21

    Cut the pork belly into 4 equal parts.

  3. 3) heat up 05:52

    Put pork belly in a frying pan and heat through.
    Sprinkle with salt and pepper (not listed) and stir fry.
    Add carrots and stems of Chinese cabbage and stir-fry over medium-high heat.
    Add the fried tofu, shimeji mushrooms, and fresh ginger and mix.
    Add (A) and heat.
    Add the Chinese cabbage leaves and steam over medium-low heat for about 1 minute.
    Mix together and sprinkle with salt and pepper (not listed).
    Turn off the heat and add the water-soluble potato starch and mix.
    Completed by thickening over high heat.

Point

・Cut the Chinese cabbage stems thinner than the leaves.
・During step 1, separate the Chinese cabbage leaves and stems.
・Pork belly can be replaced with sesame pork, minced chicken, or minced pork.
・It is heated without using oil, but you can use sesame oil or salad oil.
・You can use shiro-dashi or hon-dashi instead of chin dashi.
・If you want to make it Chinese style, add Chinese dashi, chicken stock, oyster sauce, etc. instead of ago dashi.
・Sprinkle with black pepper or shredded ginger if desired.

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