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鍋（豚ばら肉と白菜のミルフィーユ鍋）｜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

白菜 : 600g
豚ばら肉 : 350g
鰹節 : 4g
(A)塩 : 小さじ1/2
(A)うま味調味料 : 4振り
(A)水 : 400㏄
(A)酒 : 80㏄
(A)ごま油 : 大さじ1と1/2
(B)白だし : 大さじ2
(B)水 : 大さじ3
(B)レモン汁 : 小さじ2
(B)塩 : 小さじ1/4

Time required

25minutes

Procedure

1) 下ごしらえをする 02:30
Heat the dried bonito flakes in the microwave for 40-50 seconds and knead them into powder.
Peel off the Chinese cabbage, lay the pork ribs on top of each other, and cut into equal intervals of 3 to 4 cm.
2) make soup and simmer 03:52
Arrange the pork ribs and Chinese cabbage from Step 1 in a frying pan, then add the dried bonito flakes and add (A) and heat.
When the edges are boiling, cover and simmer over medium heat for 20 minutes.
3) 白ポン酢を作る 05:32
Put (B) in a bowl and mix.
4) garnish 07:10
取り皿に2を入れ、3を適量かけて完成。

Point

・By heating the katsuobushi in the microwave, the aroma will stand out and it will become easier to powder.
・By arranging the pork belly and Chinese cabbage at equal intervals, you can take the ingredients in a well-balanced manner when eating, making it easier to eat.
・You don't need to add much water as the Chinese cabbage releases water.
・It's also delicious if you add yuzu pepper to your liking.
・It's also delicious if you add rice (if you wash it under running water, it's rice porridge, if you put it in as it is, it's rice porridge), a beaten egg and 2 pinches of salt.