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肉巻き（ネギ豚餅）｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

cut mochi : Four
豚バラ肉 : 8枚(150g)
小ネギ : 適量
塩胡椒 : 適量
(A)酒 : 大さじ1
(A)醤油 : 大さじ2
(A)みりん : 大さじ2
(A)オイスターソース : 小さじ1
(A)おろしにんにく : 小さじ1
バター : 10g
ブラックペッパー : 適量

Time required

25minutes

Procedure

1) 巻く 00:32
Cut the mochi horizontally into 4 equal parts.
Wrap each kirimochi with pork belly cut into pieces large enough to wrap around the kirimochi.
Cut the green onion into small pieces.
2) 焼く 04:07
Place the meat rolls from step 1 with the end facing down, sprinkle with salt and pepper, and grill.
When all sides are browned, reduce the heat to low, add a small amount of water (not listed), cover, and steam-fry for about 1 minute.
Remove the lid, turn it over, put the lid back on, and steam for about 1 minute, then take it out.
Add (A) to a frying pan and heat over low heat while stirring.
When it thickens, put the meat roll back in and add the butter to coat.
Increase the heat to high and simmer.
Sprinkle with black pepper.
3) 盛り付ける 09:01
Arrange 2 on a plate.
Finish by sprinkling in the green onions from Step 1.

Point

・We recommend cutting the pork belly into pieces large enough to wrap the rice cakes around, as it will cook faster.
・Wrap the pork belly around the center of the cut mochi.
・When steaming in step 2, steam the cut mochi until it becomes soft.
・A tube of grated garlic is fine.
・It is recommended to use a large amount of small onions.
・In the video, oil is not applied during baking, but if you do use oil, it is best to apply a thin layer of oil.