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鍋（キャベツと豚バラ肉のもつ鍋風鍋）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

豚バラ肉 : 250g
キャベツ : 1/2玉
ニラ : 1/2束
にんにく : 2片
絹ごし豆腐 : 1/2丁
Sesame oil : 2 tablespoons
(A) Water : 500ml
(A) Chicken bone soup base : 大さじ1
(A) Shirodashi : 大さじ2
(A) shavings : 大さじ1/2
(A) Mirin : 大さじ2
(A) Sugar : 大さじ1
(A) Soy sauce : 大さじ3
鷹の爪 : 1本
炒りごま : ふたつまみ

Time required

30minutes

Procedure

1) cut ingredients 01:50
Crush 1 clove of garlic, remove the sprouts and finely chop.
Thinly slice the other piece and remove the sprouts.
Cut the chives into 4 cm wide pieces.
Cut out the core of the cabbage and cut into chunks.
Cut the silken tofu into bite-sized pieces.
Break the hawk's claws in half, remove the seeds, and cut into round slices with kitchen scissors.
Cut the pork belly into bite-sized pieces.
2) stir fry 03:40
Put sesame oil in a pan, add roughly chopped garlic, and heat over medium heat.
When the garlic starts popping, add the pork belly and fry lightly.
Remove when the pork belly is lightly browned.
3) 煮る 05:00
2の鍋にキャベツを敷き詰め、(A)を入れる。
上に2で取り出した豚バラ肉、絹ごし豆腐、鷹の爪、薄切りにんにくを乗せ、蓋をして約10分煮込む。
真ん中にニラを並べ、炒りごまを振りかけ、蓋をして1～2分煮たら完成。

Point

・Recommended ingredients to add include shiitake mushrooms, enoki mushrooms, burdock, and onions.
・Adding Chinese cabbage or bean sprouts will make the soup thinner, so it is not recommended.
・You can use chicken thighs instead of pork belly.
・You can omit the shavings powder, but it is recommended to add it because it adds the flavor and umami of the seafood to the soup, giving it a deep flavor.
・When using an earthenware pot, it is not suitable for frying, so it is better to use a frying pan only in step 2.
・By frying the pork belly and garlic in advance to extract the oil and umami, it becomes a rich and delicious pot.