目玉焼き｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 5minutes
焼き物（豚肉と大葉の焼きしゃぶ）｜兼業主夫ケンのキャンプ飯チャンネル / Ken Outdoor Cookingさんのレシピ書き起こし
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Ingredients
- pork : 200g
- もやし : 1袋
- 大葉 : 5枚
- 水 : 大さじ3
- ポン酢 : 適量
- 黒胡椒 : 適量
Time required
10minutes
Procedure
-
1)
Prepare the perilla leaves
00:04
Cut off the stems of the shiso leaves and cut them in half lengthwise.
-
2)
heat up
00:09
Spread the sprouts in the frying pan.
Arrange the pork and shiso leaves in layers alternately.
Pour water in from the pot surface.
Heat over medium-low heat, cover, and cook for 5 minutes. -
3)
finish
00:35
Open the lid and sprinkle with black pepper.
Point
・Recipe for grilled pork and perilla leaves that can be made with just one frying pan.
・We use thinly sliced pork for shabu-shabu.
・A product that can be easily made at the campsite.
・Eat with ponzu sauce if you like.
・Ideal for serving with sake and shochu.
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