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鍋（キャベツ鍋）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

cabbage : 1/4 piece
豚肉 : 220g
ニラ : 50g
にんにく : 10g
(A)Water : 380cc
(A) Alcohol : 50cc
(A) Sugar : 小さじ1/2
(A)Mirin : 大さじ2
(A) Soy sauce : 大さじ2
(A) Chicken soup base : 小さじ1
(A) Granule stock : 小さじ1
(A) Umami seasoning : 3振り
(A) Black pepper : 適量
ラード : 大さじ1

Time required

30minutes

Procedure

1) cut the ingredients 02:15
Cut the garlic, chives, and pork.
Core the cabbage.
2) boil 04:15
Put lard in a pot, add garlic and fry over low heat.
Remove the garlic, add (A) and when it comes to a boil, turn off the heat and add the pork.
Add the cabbage and top with the chives and garlic that you took out earlier.
Boil for 20 minutes on medium heat.

Point

・For pork, use pork belly.
・Slice the garlic.
・Cut the chives into quarters.
・Cut the pork into bite-sized pieces.
・Remove the core of the cabbage and separate the leaves.
・For step 2, if you don't have lard, you can use salad oil.
・When adding the cabbage in step 2, make it into a dome shape.
・For step 2, add hawk claws (not included in ingredients) if you like.