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焼き物（牛もも肉のサルティンボッカ）｜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

牛もも肉 : 4枚（200g）
生ハム : 2枚
青じそ : 4枚
塩 : ふたつまみ
(A)水 : 大さじ1と1/2
(A)顆粒コンソメ : 小さじ1/2
バター : 5g
じゃがいも : 2個
オリーブ油 : 大さじ1

Time required

20minutes

Procedure

1) 成形する 03:51
Spread out the beef thighs and place the uncured ham in the center.
Place 2 sheets of perilla on top, fold the beef thigh and wrap it.
Place the other beef thigh with the seam side down.
Wrap in the same way and sprinkle salt on the surface.
2) じゃがいもを切る 06:18
Wash the potatoes with water and cut them into 7-8 mm wide slices, leaving the skin on.
3) 焼く 06:34
Add olive oil and potatoes to a frying pan and heat over medium heat.
Flip over when browned.
Reduce the heat and arrange 1, and when it gets browned, turn it over.
When the potatoes are cooked, put them on a plate.
When both sides of 1 are browned, place them on a plate.
4) ソースを作る 08:43
Add the butter (A) mixed in the frying pan of 3 and melt it with preheat.
Completed by 3.

Point

・Enter the amount for two people.
・Large slices of beef thigh are used.
・For step 4, use the hot frying pan from step 3 and preheat without lighting.
・Since the salt in step 1 has the salty taste of uncured ham, use a small amount.
・Firmly heat so that the saltiness of the raw ham comes out.
・Aojiso can be substituted with sage.