ガチの料理人来襲。震えるほど旨い本格海老炒飯ゲストシェフ東山広樹さん｜料理研究家リュウジさんのバズレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 20minutes
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蒸し物（豚ばら肉とえのきの酒蒸し）｜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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Ingredients
- 豚ばら肉 : 200g
- えのき : 200g
- 酒 : 大さじ2
- 塩コショウ : 適量
- (A)豆板醤 : 小さじ1
- (A)ごま油 : 小さじ1
- (A)醤油 : 大さじ1と1/2
- (A)酢 : 大さじ1
- (A)旨み調味料 : 4振り
- 小ねぎ : 適量
- ごま : 適量
Time required
15minutes
Procedure
-
1)
具材を酒蒸しにする
02:32
Cut off the stems of the enoki mushrooms, loosen them and add them to the frying pan.
Cut the pork belly into 3 equal parts and place them on top of the enoki mushrooms.
Add sake and salt and pepper, cover and steam over medium heat for 5 minutes. -
2)
タレを作る
04:02
Mix (A).
-
3)
タレをかけて仕上げる
05:45
Multiply 1 with 2 as desired.
Sprinkle onion and sesame to finish.
Point
・If you use kitchen scissors, you can complete it with one frying pan without using a kitchen knife.
・By steaming the enoki mushrooms with the pork belly, the enoki mushrooms absorb the fat from the pork belly and become delicious.
・In addition to pork belly, it is also delicious to substitute pork loin or thinly sliced chicken.
・It is also delicious if you add Sichuan pepper salt to your liking.
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