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煮物（豚バラ大根）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Japanese white radish : 450g
豚バラ肉 : 250g
生姜 : 10g
輪切り唐辛子 : 適量
(A) water : 350cc
(A) Soy sauce : 大さじ2
(A) Oyster sauce : 大さじ2
(A) sugar : 大さじ1と1/2
(A) Liquor : 大さじ2
(A) Umami seasoning : 4振り
ごま油 : 大さじ1

Time required

30minutes

Procedure

1) Prepare the radish 02:10
Peel off the radish skin with a peeler.
Cut vertically into 4 equal parts and cut into ginkgo nuts less than 1cm long.
Put in frying pan.
2) prepare the ginger 03:31
Shred the ginger and add it to the frying pan.
3) Preparing the pork belly 03:57
Cut the pork belly into 4 equal parts.
Peel it off and put it in the frying pan.
4) 加熱する 04:38
具材が入ったフライパンにごま油を入れる。
火にかけて輪切り唐辛子を入れる。
ごま油を全体に絡ませるように炒める。
(A)を入れて沸かす。
蓋をして中火で15分煮る。
蓋をあけて強火にして水分を飛ばして完成。

Point

・The amount of peeled radish is 430g.
・When simmering for a short time, peel off the skin of the radish.
・The guideline for removing the water is until the broth is about half the amount of the ingredients.
・If the process of removing water is troublesome, you can reduce the amount of water.
・Eating it with mustard makes it even more delicious.