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サラダ（夏野菜の豚しゃぶサラダ）｜食事処さくらさdんのレシピ書き起こし

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Restaurant Sakura

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Ingredients

pork belly : 150g
ズッキーニ : 1本
オクラ : 1袋
生姜 : 20g
(A) sugar : 大さじ1と1/2
(A) Soy sauce : 大さじ2
(A) Vinegar : 2 tablespoons
(A) Sesame oil : 大さじ1
(A) Eagle claw : 適量
水 : 1L
(B) salt : 大さじ1
(B) Liquor : 大さじ2

Time required

30minutes

Procedure

1) make the sauce 00:18
Grate the ginger and put it in a bowl.
Add (A) and mix.
2) prepare the vegetables 01:25
Trim off the tough ends of the zucchini, cut in half horizontally and then in half lengthwise.
Cut the zucchini into 5mm width.
Place the zucchini in a bowl filled with water (not listed).
Rinse the cut end of the zucchini and drain.
Wipe off the dirt on the cutting board and kitchen knife.
Wash the okra with water while it is in the net.
Cut off the top of the stem and calyx of the okra, and cut it into 3-4 pieces.
3) Preparing the pork belly 04:50
Cut the pork belly into bite-sized pieces.
4) 茹でる 05:41
鍋にお湯を沸かして(B)を入れる。
火加減を弱くして豚バラ肉を入れて茹でて取り出し、1に入れる。
再度お湯(分量外)を沸かしてアクを取り、ズッキーニとオクラを入れて2分30秒茹でる。
ザルに引き上げてペーパーで水気を拭き取る。
5) 混ぜる 08:32
豚バラ肉とソースにズッキーニとオクラを加えて混ぜる。
10分置いて粗熱をとる。
6) 盛り付ける 09:01
お皿に5を盛って完成。

Point

・The amount is for two people.
・Put in the hawk's claws as you like.
・When storing pork belly in the freezer, wrap it in cling wrap so that it adheres tightly.
・Frequently remove drips from the pork belly to keep it fresh.
・If the pork belly fat has solidified after being chilled in the refrigerator before eating, heat it in the microwave for 30 seconds.