#Meat dish #pottery #Side dishes #Complimented rice #Easy

生姜焼き（にんにく豚生姜焼き）｜クキパパ料理教室さんのレシピ書き起こし

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Kukipapa cooking class

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Ingredients

pork tenderloin : 300g
塩 : 1g(ひとつまみ)
胡椒 : 適量
片栗粉 : 大さじ1強
玉ねぎ : 1/2個
生姜 : ひとかけ(20g)
ニンニク : ひとかけ
(A) Soy sauce : 大さじ2(34g)
(A) Sugar : 大さじ1(13g)
(A)Mirin : 大さじ1(16g)
(A)Chicken soup base : 小さじ1(3g)
酒 : 大さじ4(60g)

Time required

25minutes

Procedure

1) make preparations 00:24
Cut the garlic in half, remove the buds, and thinly slice.
Cut the onion into thin slices.
Peel the ginger.
Sprinkle the pork tenderloin with salt, pepper, and potato starch.
2) Make seasoning combinations 02:14
Grate the ginger and put it in a bowl.
Add (A) and mix.
Heat oil (not listed) in a frying pan.
Fry the garlic on low heat.
Sprinkle salt (not listed), stir fry, add garlic and seasonings.
Add the onions to the frying pan and fry over medium heat, then add the onions and seasonings.
Put the sake in a frying pan and bring to a boil to evaporate the alcohol and add to the seasoning mixture.
3) stir fry 05:13
Heat oil (not listed) and sesame oil (not listed) in a frying pan.
Turn the heat down to low and add the pork fillet, spreading it out and browning it.
Wipe off excess oil with a paper towel.
Add everything except the onions from Step 2, mix and bring to a boil.
Add onions and fry.
Turn off the heat and add salt (not listed) to taste.
4) 盛り付ける 06:29
千切りキャベツ(分量外)を添えたお皿に3を盛る。
マヨネーズ(分量外)を添えて完成。

Point

・Amount for 2 people.
・Remove garlic buds as they cause an odor.
・Cut the onion core into thin pieces.
・You can substitute another part of the pork chop.
・You can use a tube of ginger instead.
・You can omit garlic, but adding it will make it more delicious.