焼き魚（サワラの味噌焼き）｜食事処さくらさんのレシピ書き起こし
Restaurant Sakura Time required : 20minutes
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酒蒸し（キャベツと豚こま肉のにんにく酒蒸し）｜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
- cabbage : 250g
- Pork sesame : 200g
- (A) salt and pepper : moderate amount
- にんにく : 2片
- (A)片栗粉 : 小さじ2
- (A)酒 : 大さじ1
- (B)酒 : 大さじ2
- (B)うま味調味料 : 4振り
- (C)醤油 : 大さじ1
- (C)塩 : ひとつまみ
- (C)ごま油 : 小さじ2
- (D)七味唐辛子 : 適量
- (D)小ネギ : 適量
Time required
30minutes
Procedure
-
1)
cut vegetables
01:35
Peel the garlic clove and cut it into thin slices.
Shred the cabbage leaves, beat the core and add to the frying pan. -
2)
豚こま肉の下準備をする
02:18
大きい豚こま肉は千切って小さくする。
(A)を加えてよく揉み込む。
1のフライパンの上に、広げながら乗せる。 -
3)
加熱する
03:40
2に(B)を加え、上ににんにくを乗せ火にかける。
沸騰したら蓋をして、弱中火で15分煮る。
混ぜて火が通っていることを確認したら、(C)を加えて混ぜる。
(D)を上に散らしたら完成。
Point
・Saving recipe for mass consumption of seasonal spring cabbage.
・When you put the cabbage in the frying pan, put it with the core side down so that the heat can pass through easily.
・Pork sesame meat can be made softer by coating it with sake and potato starch.
・If you like sourness, you can use ponzu instead of soy sauce.
・To change the taste, you can eat it with lemon juice.
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