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45minutes
厚揚げを8等分に切り、バットに並べる。
塩麴を厚揚げに塗る。
酢を振りかけ、厚揚げをひっくり返して全体が浸かるようにする。
ラップをして冷蔵庫で30分くらい寝かせてマリネする。
Spread out the pork, put Korean seaweed and fried tofu on top, and wrap it with pork.
Keep the marinade left in the vat.
豚肉の綴じ目を下にして温めていないフライパンに並べる。
強火にして、ひっくり返しながら全面を焼く。
残しておいたマリネ液を加える。
火を消して、ひっくり返しながらマリネ液を馴染ませる。
お皿に盛りつけ、ゆず七味を振りかけて完成。
・It is best to use raw salt koji.
・Recommended as a side dish for lunch boxes.
・When grilling, do not use oil, instead use the oil that comes from the pork.
・If you marinate the fried tofu the night before, it will ferment and acquire a cheesy flavor, making it delicious.
・You can add Yuzu Shichimi if you like.
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