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鍋（豚キャベツ鍋）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

cabbage : 1/2 ball (about 600g)
ニラ : 1/2パック
豚バラ肉 : 200g
(A)Miso : 大さじ3
(A) Soy sauce : 大さじ1と1/2
(A) Alcohol : 大さじ2
(A)Mirin : 大さじ2
(A) Sesame oil : 小さじ2
(A)Chicken soup base : 小さじ1
(A) Roasted sesame seeds : 大さじ1(8g)
(A) Umami seasoning : 6振り
ニンニク : 2かけ(約15g)
水 : 700ml

Time required

25minutes

Procedure

1) Combine seasonings 00:41
Put (A) into the container.
Grate the garlic and add it.
Melt it so that there are no lumps.
Add water and mix.
2) Prepare the ingredients 02:12
Remove the core of the cabbage, cut it in half and separate the outside and inside.
Wash the outside of the cabbage.
Crush the outside of the cabbage with your hands, cut into bite-sized pieces, and add to the frying pan.
Tear the inside of the cabbage with your hands and add it to the frying pan.
Cut the chives and place them in a salad spinner.
Fill a salad spinner with water (not listed) and soak for 5 to 10 minutes.
Place the pork belly on top of the cabbage.
3) heat up 05:32
Add 1 to the cabbage and pork belly.
Heat the frying pan over medium heat and bring to a boil.
Reduce heat to low, cover and simmer for 10 minutes.
Drain the water from the chives.
Add the chives to the skillet and pour over the soup.
Cover and steam for about 30 seconds to complete.

Point

・Two types of miso are used in the video, but you can use any miso you have at home.
・During step 1, if you add water first, it will become lumpy.
・It will be more delicious if you separate it and then add white soup stock to it.
・You can also add frozen udon noodles at the end.