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生姜焼き（舞茸入り豚肉の生姜焼き）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Sliced pork shoulder loin : 150g
(A) Katakuriko : 小さじ1
(A) Soy sauce : 小さじ1
玉ねぎ : 1/4個
生姜 : 2かけ
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ1
(A) Sugar : 小さじ1
舞茸 : 1パック
玉ねぎ : 1/4個
塩 : 少々
ごま油 : 適量

Time required

30minutes

Procedure

1) Preparing the pork shoulder loin cut off 01:48
Cut off the pork shoulder loin into easy-to-eat pieces.
Add (A) and knead.
2) Prepare the maitake mushrooms 02:13
Loosen the maitake mushrooms with your hands.
3) make sauce 02:57
Grate the ginger into a bowl.
Grate half the onion and add it.
Add (A) and mix.
4) 玉ねぎの下準備をする 05:02
残りの玉ねぎのヘタを落とし、1cm厚さのくし切りにする。
5) 焼く 05:36
Heat a frying pan.
Drizzle sesame oil.
Put the cut off pork shoulder loin in the back of the frying pan and add grill marks.
Put maitake mushrooms and salt in front and bake.
Add the chopped onion and stir-fry to heat through.
Add 3 and stir-fry while evaporating the moisture.
Grate ginger (not listed) and add.
Stop the fire and complete.

Point

・The amount is for two people.
・Pork shoulder loin cut off can be substituted with minced pork.
・Be careful not to loosen the maitake mushrooms too finely.
・When grating the onion, grate it with the stem still attached.
・Put water (not listed) in a frying pan and put it on fire.
・You can use your favorite oil instead of sesame oil.
・In step 5, add ginger (not listed) as desired.