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肉巻き（野菜の肉巻き）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

ナス : 1本
ズッキーニ : 1/2本
長ネギ : 1/3本
ピーマン : 1個
トマト : 2/8個
豚バラ肉 : 適量
油 : 小さじ2
(A) Soy sauce : 32g
(A) Mirin : 32g
(A) Liquor : 32g
砂糖 : 2.2g
片栗粉 : 適量

Time required

30minutes

Procedure

1) cut vegetables 01:01
Wash the vegetables and wipe off the water.
Scrape off the stem of the eggplant and divide it vertically into 8 equal parts.
Cut the peppers in half and remove the seeds.
Cut lengthwise into easy-to-eat pieces.
Cut off the stem of the zucchini and cut it into 8 pieces lengthwise.
Make diagonal cuts on the surface of the spring onion.
Make diagonal cuts on the back side.
Cut the tomatoes into skewers.
2) roll 04:44
Spread out the pork belly.
Wrap 1 tightly with pork belly one by one.
Place the roll end down on the vat.
3) measure the seasoning 06:56
Arrange 2 on the frying pan with the end of the roll facing down, and measure the ingredients.
Weigh and mix (A).
Weigh the sugar.
4) 焼く 07:50
Put potato starch in the bat and sprinkle it on 2 arranged in a frying pan.
Add oil, cover, and steam over medium heat.
When it is browned, flip it over.
Reduce heat and remove excess oil with kitchen paper.
(A) Add sugar and mix with the sauce.
Cut into bite-sized pieces.
Serve on a plate and finish with sauce.

Point

・You can wrap okra, mushrooms, or cheese.
・Use firm tomatoes.
・For bell peppers and eggplants, it is good to use 2 to 3 sheets and roll them.
・By adding sugar, richness and umami can be obtained.
・If you want to season with salt and pepper, sprinkle the inside of the meat before wrapping the vegetables.
・For (A), use 7% of the total amount of ingredients and 0.5% sugar.
・It's good to put potato starch thinly.