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煮物（大根と豚肉の味噌煮）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

sliced pork loin : 150g
(A) Katakuriko : 小さじ1
(A) Soy sauce : 小さじ1
大根 : 300～400g
(B) Ginger (grated) : 1片
(B) sugar : 大さじ1/2
(B) Mirin : 大さじ1
(B) Soy sauce : 大さじ1
水 : 100cc
味噌 : 大さじ1
長ネギ(小口切り) : 1/2本
かつお節 : 4g
ごま油 : 適量

Time required

25minutes

Procedure

1) prepare 01:12
Cut the radish into small chunks, remove the green part of the green onion, wash it and cut it into chunks together with the white part.
Tear off the pork loin into bite-sized pieces and rub (A) into it.
2) stir fry 04:54
Heat a frying pan and add sesame oil.
Put the daikon radish in the empty place and bake.
When the sliced pork loin is browned, loosen it while mixing, then add (B) and mix the whole.
3) simmer 07:03
Add water to Step 2, cover, and simmer over low heat for about 10 minutes.
When the daikon radish is cooked through with chopsticks, increase the heat.
Dissolve the miso in the broth, mix, and turn off the heat.
Add the bonito flakes, mix everything together, and put it on a plate to complete.

Point

・Meat can be used in the pork booth.
・Dividing the daikon radish into 4 equal parts and then chopping them into chunks makes it easier to cut.
・Put water in a frying pan and put it on fire.
・Sesame oil can be substituted with other oils.
・When adding seasonings, if you add soy sauce first, it will burn, so add it last.
- Can be stored in the refrigerator for 2-3 days.
・It is also recommended to add shichimi pepper and powdered Japanese pepper to your liking.
・It is also recommended to add sesame seeds to finish and sprinkle with sesame oil.