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焼き漬け（牛肉の焼き漬け）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

牛カルビ肉 : 350g
長ネギ : Two
(A) cooking sake : 30g
(A) salt : 1g
(A) Chicken bone soup base : 3g
(A) Umami seasoning : ふたつまみ
(B) Black pepper : 適量
(B) ground sesame : 5g
おろしニンニク : 5g
ごま油 : 100g
White green onion : One
レモン : 1 piece

Time required

35minutes

Procedure

1) prepare the lemon 00:25
Wash the lemons with water, rub in salt (not listed) and wash.
Wash by soaking lemon in boiling water for 30 seconds.
Wipe off the moisture, cut both ends of the lemon and skewer it into 8 equal parts.
Remove seeds and pulp and place in a storage container.
2) prep the garlic 04:16
Peel the garlic cloves and remove the thin skin.
3) make pickled sauce 04:33
Add (A) and (B) in order to the bowl and mix each time.
Add garlic and add sesame oil and mix.
4) 白ネギを切る 05:48
Wash the white onions and wipe off the moisture.
Separate the green part and the white part, and cut off the base of the white part.
Make diagonal cuts on both sides, chop finely, add to 3 and mix.
5) 長ネギを切る 07:49
Separate the green and white parts of the spring onion.
Cut off the root and cut the white part into bite-sized pieces.
6) 牛カルビ肉の下処理をする 08:33
牛カルビ肉の両面に格子状に切り込みを入れる。
7) 焼く 09:02
フライパンに油(分量外)、5を入れ、両面に焼き色がつくまで焼く。
弱火にし、火が通るまで焼き、バットに取り出す。
フライパンに6を入れ、中火～強火で焼く。
肉に火が通ったら保存容器に入れる。
8) heat the dipping sauce 10:02
Put 3 in the frying pan of 7, bring to a boil, and remove the scum.
Mix with the sauce while removing the umami from the frying pan with a wooden spatula.
9) 仕上げる 10:35
Put the grilled green onions in the storage container from step 7 and pour in step 8.
Serve on a plate and squeeze 1 to complete.

Point

・Wear gloves if you have sensitive skin when washing lemons with salt in Step 1.
・Be careful not to cut the ends of the lemons in step 1 too much, but cut them as much as possible.
・In step 6, make grid-like cuts to make it easier to chew. If it is thick, cut it in half.
・In step 7, bring the ingredients to the center as much as possible and bake them evenly.