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Umani (boiled Chinese cabbage)|Transcription of restaurant Sakura's recipe

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材料

  • Chinese cabbage : 1/4 (500g)
  • 豚バラ肉 : 200g
  • 生姜 : 10g
  • (A) Liquor : 大さじ2
  • (A) Mirin : 大さじ2
  • (A) Soy sauce : 大さじ1
  • (A) Oyster sauce : 大さじ1
  • (A) Chicken bone soup base : 小さじ1
  • (B) Katakuriko : 大さじ1
  • (B)水 : 大さじ3
  • 塩 : ひとつまみ
  • コショウ : 適量

所要時間

25分

手順

  1. 1) make mixed seasoning 00:20

    Grate the ginger and put it in a container.
    Add (A) and mix.

  2. 2) Make water-soluble potato starch 01:13

    Mix (B) to make water-soluble potato starch.

  3. 3) cut material 01:32

    Cut off the core of the Chinese cabbage and peel off one sheet at a time.
    Scrape off the white part of the root, and cut the other parts into chunks.
    Place the cut Chinese cabbage in a salad spinner, rinse under running water, and drain.
    Cut the pork belly into bite-sized pieces.

  4. 4) 加熱する 05:07

    フライパンに油(分量外)をひき、豚バラ肉をほぐしながら入れる。
    フライパンを中火にかけ、豚肉に塩とコショウを振り、炒める。
    豚肉の色が変わってきたら、白菜を加える。
    1を回し入れ、蓋をして1分蒸し焼きにする。
    蓋を外し、白菜に火が通るまで全体を混ぜ合わせながら炒める。
    火を止め、2を加えて全体を混ぜ合わせる。
    再度中火にかけ、全体を炒め合わせて完成。

Point

・Chinese cabbage is sweeter when the color of the leaf in the center is yellow.
・If you cut the Chinese cabbage so that the fibers are cut off, the umami flavor will come out more easily and the cooking will be easier.
・If the Chinese cabbage is not sufficiently drained, the taste will be lost, so be careful.
・When adding water-soluble potato starch in step 4, mix the water-soluble potato starch again before adding it to prevent lumps.

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