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Paiko Meshi｜Chararinko Cook’s recipe transcription

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Chara Rinko

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Ingredients

pork loin : 2 sheets
(A) Alcohol : 大さじ1
(A) Soy sauce : 大さじ1
(A) Grated garlic : 小さじ1
(A) Grated ginger : 小さじ1
(A) Chicken soup base : 小さじ1
(A) Curry powder : 小さじ1
(A) Five spice powder : 1～2振り
liquid inside the green onion : 1/2 tablespoon
片栗粉 : 適量
小松菜 : 200g
Green onions (for filling) : 60g
卵 : 1/2個
(B)Hot water : 350ml
(B) Chicken soup base : 小さじ1
(B) Alcohol : 大さじ1
(B) Soy sauce : 大さじ1
(B) Sugar : 小さじ1
(B) Oyster sauce : 小さじ1
(C) Potato starch : 大さじ1
(C)Water : 小さじ2
Soy sauce (for stir-frying) : 小さじ2
ごま油 : 小さじ2
ご飯 : 適量

Time required

35minutes

Procedure

1) make preparations 00:54
Prick the pork loin all over with a fork.
2) pickle 01:25
Put (A) into a bowl.
Scrape the liquid from the inside of the green onion with a spoon, add to the bowl and mix.
Add 1, cover with plastic wrap to prevent air from entering, and marinate for 1 hour.
3) cut vegetables 03:44
Tear the roots of the komatsuna and remove the tendons.
Cut the base into 3-5 cm pieces and the leaves into 5-6 cm pieces.
Wash with water and drain in a colander.
Thinly slice the green onion (for filling) diagonally.
4) prepare for frying 05:10
Beat the eggs, add to 2 and mix.
2 Sprinkle potato starch all over.
5) Prepare the bean paste 05:49
Add (B) to a bowl and mix well to make the sauce.
Add (C) to a container and mix to make water-soluble potato starch.
6) 揚げ焼きする 06:27
Pour about 1cm of oil (not listed) from the bottom of the frying pan and heat it to 170 degrees.
Add step 4 and fry for about 3 minutes.
Flip and fry for about 3 minutes.
Remove from the frying pan and drain the oil.
7) 餡かけを作る 07:45
Heat the frying pan.
Add green onion, komatsuna, and soy sauce (for stir-frying) in order and stir-fry each time.
Mix and add the sauce from step 5.
Add the water-soluble potato starch from Step 5 just before it boils and mix.
Add sesame oil.
8) 盛り付ける 09:36
お皿にご飯を盛り付ける。
6を食べやすい大きさに切り、盛り付ける。
8をかけて完成。

Point

・Originally, bone-in pork loin is used, but pork loin, which is easily available, is used instead.
・Use the green part of the green onion.
- Pickling time is not included in the required time.
・Removing the strings from komatsuna makes it easier to eat.
・If you are concerned about the harshness or harshness of komatsuna, it is best to soak it in water for 15 to 30 minutes in step 3.
・In step 6, use a ladle to coat the surface of the pork loin with oil to speed up the finishing process.
・You may sprinkle pepper in step 7.
・For the frying pan in step 7, use the same frying pan used in step 6, with some oil remaining.