生姜焼き（ナスと豚ロース肉の生姜焼き）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 25minutes
Meat-wrapped rice ball｜Party Kitchen
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Ingredients
- rice : 2 go
- salt : Appropriate amount
- water : Appropriate amount
- Sliced pork : 200g
- Yakiniku sauce : 4 tbsp
- White sesame : a little
- Cabbage (not necessarily garnish) : 1-2 sheets
Time required
40minutes
Procedure
-
1)
Crush the rice in a mortar
00:01
Crush hot rice in a mortar.
-
2)
Wrap rice around chopsticks
00:09
Moisten your hands with water, salt and wrap the rice around the chopsticks.
-
3)
Roll pork belly
00:20
Wrap the whole with pork belly.
-
4)
Bake
00:26
Arrange them in a frying pan and bake them evenly.
-
5)
Tangle the sauce
00:34
When it gets grilled, sprinkle the sauce on it and bake it while rolling and entwining it.
Place cabbage on a plate and put meat rolls on it.
Point
・ As for the force to crush the rice, if you crush it until about half of the rice grains remain, the texture will remain and the finish will be delicious. Be careful not to crush it too much, as it will result in a heavy finish.
・ It is recommended to wrap the pork belly without any gaps.
・ Bake while rotating so that the surface is fragrant and browned. The grilled eyes are fragrant and delicious. The sauce is evenly entwined throughout.
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