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肉詰め（焼きゴーヤの肉詰め）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

Goya : 200g
豚ひき肉 : 120g
塩 : 小さじ1/2
(A) grated ginger : 小さじ1/2
(A) Liquor : 大さじ1/2
(A) Soy sauce : 大さじ1
(A) Sugar : 1 teaspoon
(A) Pepper : 少々
油 : 大さじ1
(B) Miso : 小さじ1/2
(B) Mirin : 大さじ1
(B) Soy sauce : 大さじ1
(B) Sugar : 小さじ1

Time required

30minutes

Procedure

1) cut bitter gourd 00:25
Cut off the stem of bitter gourd and cut into 2-3 cm wide round slices.
Scoop out the seeds and pith with a spoon, place in a bowl, sprinkle with salt and let stand for 10 minutes.
2) squeeze the meat 02:15
Put minced pork and (A) in a plastic bag and knead for about 5 minutes.
3) Boil bitter gourd 03:59
Rinse the salt from step 1 with running water and drain.
Heat oil in a frying pan and fry the goya.
Cook until the surface is translucent and turn off the heat.
4) Squeeze the meat stock and bake 05:50
Cut the end of the bag from step 2 and squeeze the meat into the holes of the bitter gourd.
Adjust the shape, cover with a lid, and steam for 5 minutes over low to medium heat.
Turn 4 over, and when the whole is browned, arrange it on a plate.
5) make sauce 08:05
Add (B) without washing the frying pan, mix and heat.
When it boils, it is completed in 4.

Point

・Minced pork can be substituted with minced meat.
・Wrap leftover goya in plastic wrap, put it in a storage bag, and store it in the vegetable compartment of the refrigerator.
・You can remove the bitter melon seeds and pulp by pushing them in with your fingers.
・By sprinkling bitter gourd with salt, the scum and bitterness are removed.
・The bitter gourd tastes better when it is grilled than when it is pre-boiled.