出汁漬け（夏野菜の出汁漬け）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 10minutes
Stir-fry (pork and cabbage stir-fry) | Transcript of freelance chef's room
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Ingredients
- pork : 150g
- キャベツ : 300g
- ごま油 : 大さじ1
- 塩胡椒 : 適量
- 白ごま : 適量
- (A) sugar : 大さじ1
- (A) Miso : 小さじ1
- (A) Chinese soup stock : 小さじ1
- (A) Liquor : 大さじ1
- (A) Mirin : 大さじ1
- (A) Soy sauce : 大さじ1
Time required
20minutes
Procedure
-
1)
prepare the cabbage
00:14
Separate the cabbage so that it is easier to cut, and cut into bite-size pieces.
-
2)
make sauce
00:38
Put (A) in a bowl and mix.
-
3)
stir fry
00:54
Heat sesame oil in a frying pan.
Heat over medium heat, add pork, sprinkle with salt, and fry until the color changes.
Add the cabbage and stir-fry to coat the pork fat.
Add 2 and mix.
Taste and season with salt and pepper to taste. -
4)
盛り付ける
02:25
お皿に3を盛る。
白ごまを散らして完成。
Point
・Recipe for stir-fried pork and cabbage that goes well with rice.
・The amount is for two people.
・Use your favorite cut of pork.
・Pork can be replaced with beef or chicken.
・You can substitute the chicken broth for the Chinese soup stock.
・Sprinkle white sesame seeds if you like.
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