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シュウマイ（もやしシュウマイ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

もやし : 1袋
豚ひき肉 : 250g
玉ねぎ : 1/4個
水菜 : 2束
sugar : 1/2 teaspoon
(A) Soy sauce : 小さじ1/4
(A) Mayonnaise : 1/2 tbsp
(A)おろし生姜 : 小さじ1/2
(A)料理酒 : 大さじ1
(A) Oyster sauce : 大さじ1
(A) Sesame oil : 小さじ1
(A) Katakuriko : 1.5 tbsp
片栗粉 : 小さじ2
水 : 100ml

Time required

30minutes

Procedure

1) 玉ねぎを切る 01:19
玉ねぎをみじん切りにする。
耐熱容器に入れラップをし、600Wの電子レンジで40秒加熱する。
2) 肉だねを作る 02:06
Knead the ground pork in a bowl.
First add sugar and knead well.
After that, add (A) and 1 and knead well.
Roll the meatballs with your hands.
3) 材料を切る 04:03
Wash the mizuna well, cut off the roots and cut into 3-4 cm wide pieces.
Coarsely chop the sprouts.
Put the cut bean sprouts in a bag, add potato starch and shake well.
Add bean sprouts to 2.
4) steam the shumai 05:26
フライパンに水菜を広げ、上にシュウマイをのせていく。
フライパンのふちから水を入れ、蓋をし6分程蒸す。
お皿に盛り付けて、完成。

Point

・Remove the onions from the heat.
・By kneading only the meat at first, it will not lose its shape and the meat juices will be trapped.
・By mixing the sugar first, the meat becomes richer.
・Apply oil to your hands when rolling the meatballs.
・When steaming, use medium to low heat.
・When the water is gone, add water each time and steam for 6 minutes.
・By adding mayonnaise, you can eat it softly even when it is cold.
・You can prevent the shumai from burning by laying out the mizuna.
・Delicious with vinegar soy sauce or mustard.