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焼き物（豚玉キャベツ焼き）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

キャベツ : 1/4個(200g)
豚バラ肉 : 100g
卵 : 1個
大根 : 80g
(A)醤油 : 大さじ1
(A)酢 : 大さじ1
(A)砂糖 : 大さじ1/2
(A)レモン汁 : 大さじ1/2
塩コショウ : 適量
鶏ガラの素 : 小さじ1
(B)片栗粉 : 大さじ2
(B)紅生姜 : 15g
(B)とろけるチーズ : 30g
サラダ油 : 適量

Time required

45minutes

Procedure

1) タレを作る 02:11
皮をむいた大根をすりおろす。
(A)を入れて、砂糖が溶けるまで混ぜ合わせる。
2) 下準備をする 03:17
Cut the cabbage into thin slices.
Wash the cabbage and pat dry with kitchen paper.
Season both sides of the pork belly with salt and pepper.
3) キャベツ生地を作る 04:28
ボウルに、卵を割り入れ泡立て器で溶きほぐす。
鶏ガラの素を入れ、混ぜる。
1のキャベツと(B)を入れる。
ヘラで全体をよくかき混ぜる。
4) 焼く 05:11
Heat a thin layer of salad oil in a frying pan and spread it out with kitchen paper.
Arrange the pork belly from Step 2 all over the bottom of the frying pan.
Place step 3 on top of the pork belly.
Turn on the heat, cover and steam for 3 to 4 minutes over medium-low heat.
When the bottom is browned, turn off the heat.
Use the frying pan lid or plate to flip the grilled cabbage.
Turn on the fire and cook over low heat for about 3 minutes until golden brown.
5) 仕上げる 07:20
フライパンから取り出したキャベツ焼きを、お好みの大きさに切る。
お皿に盛り付けたら、完成。
1のタレを付けて食べる。

Point

・Use thinly sliced pork belly.
・You can use your favorite part of pork, such as thinly sliced meat for shabu-shabu or minced meat.
・Chicken bone stock can be substituted with consommé or dashi stock.
・In the video, I make grated ponzu sauce, but you can also use commercially available ponzu sauce.
・Lightly squeeze out the water from the grated radish.
・Add red ginger and melted cheese to your liking.
・If you put the ingredients in a cold frying pan and turn on the heat, the pork belly will cook without shrinking.