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中華あんかけ（レタスの中華あんかけ）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

豚肩ロース肉(切り落とし) : 200g
(A) salt : 小さじ1/3
(A) black pepper : 適量
たけのこ(水煮) : 60g
しいたけ : 2個
生姜(みじん切り) : 1片分
(B) water : 50cc
(B) Soy sauce : 大さじ1
(B) Liquor : 大さじ1
(B) Mirin : 大さじ1
(B) Oyster sauce : 大さじ1
(B) sugar : 小さじ2
(B) Miso : 小さじ1
(B) bean sauce : 小さじ1/2
(B) Katakuriko : 小さじ1
ごま油 : 小さじ1
レタス : 1玉
(C) Soy sauce : 大さじ1
(C) water : 大さじ1
サラダ油 : 大さじ2

Time required

30minutes

Procedure

1) prepare the material 01:32
Coarsely chop the bamboo shoots.
Cut off the hard part of the stem of the shiitake mushrooms and roughly chop them.
Cut the pork shoulder loin into 5 mm to 1 cm widths.
Sprinkle (A) on the meat and let it soak in.
Mix (B).
2) make bean paste 04:10
Add sesame oil and ginger to a frying pan and let it smell.
Add the pork shoulder loin and fry over high heat while loosening.
Add the shiitake mushrooms and bamboo shoots and fry.
Mix (B) and add.
Mix until thickened.
3) bake lettuce 05:53
Add salad oil to another frying pan.
Remove lettuce core.
Crack open from the core.
Place the lettuce face down, cover and cook over medium heat for about 1 minute.
Turn over, cover and steam for 3-5 minutes.
Add (C) and heat while mixing.
4) 仕上げる 07:48
3をお皿に入れる。
2を加熱して温める。
2を3にかけて完成。

Point

・By using thinly sliced meat, the texture of the meat remains firmly.
・The bean paste goes well with rice, and can be arranged with chopped pickled radish, tsukudani, chili oil, vinegar, and fried eggs.
・When adding (B), the potato starch will settle, so mix well before adding.
・When the meat is about 80% cooked, add shiitake mushrooms and bamboo shoots.