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とん平焼き(豚バラ肉とキャベツのとん平焼き)|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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Ingredients

  • pork belly : 150g
  • キャベツ : 150g
  • 卵 : 3個
  • 水 : 大さじ2
  • Mayonnaise (for eggs) : 大さじ1
  • (A) dashi stock : 小さじ1/2
  • (A) grated ginger : 小さじ1/2
  • (A) salt and pepper : 適量
  • サラダ油 : 適量
  • ソース : 適量
  • mayonnaise (for topping) : 適量
  • 紅生姜 : 適量
  • 鰹節 : 適量
  • 青のり : 適量

Time required

30minutes

Procedure

  1. 1) prepare 01:46

    Cut out the core of the cabbage and cut into chunks.
    Thinly slice the tough parts of the leaves.
    Cut the pork belly into 4-5 cm wide pieces.
    Sprinkle with salt and pepper (not listed).
    Put mayonnaise (for eggs) in a bowl, add water in several batches, and mix well each time.
    Add the melted mayonnaise to the bowl with the eggs and mix well.

  2. 2) stir-fry ingredients 04:10

    Add salad oil to a frying pan and heat over medium heat for about 30 seconds.
    Add the pork belly and fry.
    When it is about 80% cooked, add the cabbage and stir-fry.
    Add (A) and fry.

  3. 3) mold 05:32

    Add salad oil to a frying pan and heat over medium heat for about 30 seconds.
    Add the egg mixture and mix over medium-low heat.
    Turn off the heat when it becomes soft-boiled.
    Place 2 in the center and wrap with egg.
    Move to one side of the frying pan over medium heat and adjust the shape.
    Turn it over, place it on a plate, and shape it with kitchen paper.
    Apply sauce to the surface.
    Topped with mayonnaise, green laver, bonito flakes, and pickled ginger to complete.

Point

・By adding mayonnaise to the egg, it becomes soft and colorful.
・If you add mayonnaise directly to the egg mixture, it tends to form lumps, so it is better to dissolve it in water before adding it.
・For the mayonnaise topping, remove the lid and wrap it in plastic wrap.
・You can arrange the ingredients with green onions, onions, and bean sprouts as you like.

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