焼きそば（ソース焼きそば）｜George ジョージさんのレシピ書き起こし
George George / Jojiro ch's person Time required : 25minutes
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炒め物（豚肉のしそ味噌炒め）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし
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Ingredients
- Trimmed pork shoulder loin : 150g
- (A)片栗粉 : 小さじ1
- (A)しょうゆ : 小さじ1
- (B)砂糖 : 大さじ1/2
- (B)味噌 : 大さじ1
- (B)みりん : 大さじ1
- 青しそ : 20枚
- しょうが : 1片
- ごま油 : 適量
Time required
15minutes
Procedure
-
1)
Prepare the ingredients
01:13
Cut off the green perilla stems, cut in half, overlap and roll, and shred from the end.
Soak the cut green perilla in water and drain.
Add (A) to the pork shoulder loin and mix. -
2)
Make seasoning combinations
02:40
Mix (B) well.
-
3)
stir fry
03:19
Add sesame oil to a frying pan and fry the sliced pork shoulder loin.
When lightly browned, add grated ginger.
Add green shiso.
Add (B) and stir-fry while evaporating the water from the mirin.
Once (B) is blended throughout, it is complete.
Point
・The amount is enough for one person to eat.
・You can increase the amount of green perilla beyond 20 pieces depending on your preference.
・When frying pork shoulder loin trimmings, do not over-fry.
- Can be stored in the refrigerator for 3-4 days.
・You can eat it on top of garlic toast or jaga butter, or stir-fry it with udon noodles.
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