肉詰め（厚揚げの肉詰め）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 25minutes
Spring cabbage bowl | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe
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Ingredients
- Pork top : 100g
- salt : Appropriate amount
- Pepper : Appropriate amount
- Wheat flour (soft flour) : 2 tsp
- oil : 2 tsp
- cabbage : 120g
- Somi Shantung : A little less than 1 teaspoon
- Liquor : 3 tbsp
- lemon juice : 1 tsp
- rice : 200g
Time required
10minutes
Procedure
-
1)
Prepare
01:23
Cut off the cabbage core and chop it into small pieces.
Sprinkle salt, pepper and flour on the pork and knead well so that the flour sticks to the surface of the pork.
If you use cooked rice in the microwave, warm it here. -
2)
Fry the ingredients
02:18
Heat a frying pan to grind the oil and bake while spreading the pork over medium heat. When the whole is browned, cut the cabbage into small pieces.
-
3)
Season and finish
02:46
Add Somi Shantung and sake to 2 and fry until all the water is gone, turn off the heat, add lemon juice and sprinkle with pepper (not included in the amount) as you like.
-
4)
Put on rice
03:33
Put rice in a bowl, put 3 on it, and sprinkle with pepper (outside the amount) at the end if you like.
Point
・ The pork is softened by sprinkling it with flour and frying it.
・ When grilling pork, if you grill it in chunks, the surface will not burn, so spread it as much as possible and grill it.
・ You can sprinkle chili oil if you like.
・ You can eat refreshingly by adding lemon juice.
・ Lemon juice becomes more fragrant when you squeeze raw lemon, so you can use fresh lemon juice if you have one.
・ Because you can get plenty of protein, the nutritional balance is good.
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