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肉巻き（椎茸の肉巻きチーズ焼き）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

shiitake mushroom : Three
豚薄切り肉 : 6枚
大葉 : 6枚
ピザ用チーズ : 適量
塩胡椒 : 適量

Time required

25minutes

Procedure

1) Prepare the shiitake mushrooms 01:26
Wipe the shiitake mushrooms with a damp cloth.
Remove the hard part of the stem of the shiitake mushroom.
cut in half.
2) Preparing perilla 02:13
Wash the leaves and remove the stems.
3) roll 02:32
Sandwich the perilla between the thinly sliced pork.
Wrap around shiitake mushrooms.
4) 焼く 03:32
油(分量外)をひいたフライパンを中火〜弱火にかける。
3を並べる。
中火〜強火で周りを焼き固め、時々椎茸を返す。
全体に焼き色がついたら火加減を落として火を通す。
塩胡椒を振る。
ピザ用チーズを乗せ、蓋をしてピザ用チーズが溶けるまで焼く。
5) 仕上げる 05:02
お皿に4を盛って完成。

Point

A recipe that helps strengthen bones with a combination of vitamin D in shiitake mushrooms, calcium in cheese, and nutrients found in pork and perilla.
・When mushrooms are washed with water, the fragrance is lost.
・The stem of the shiitake mushroom has a strong umami flavor.
・Large shiitake mushrooms are used.
・In step 3, you can wrap the thinly sliced pork in two layers.
・You can season with soy sauce if you like.