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炒め物(豚バラ肉と小松菜の味噌炒め)|Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Ingredients

  • 豚こま切れ肉 : 200g
  • 小松菜 : 1束
  • サラダ油 : 大さじ1
  • 片栗粉 : 大さじ1
  • 塩 : 適量
  • 粗びきコショウ : 適量
  • (A) Soy sauce : 大さじ1/2
  • (A) Sugar : 大さじ1
  • (A)Miso : 大さじ1と1/2
  • (A) Alcohol : 大さじ2
  • (A) Ginger : 1片

Time required

25minutes

Procedure

  1. 1) Prepare the ingredients 01:03

    Cut off the roots of the komatsuna, wash away the sand, and cut into quarters.
    Sprinkle salt on the minced pork and rub it all over.
    Sprinkle the potato starch on the minced pork and mix to coat it all over.
    Put (A) into another container and mix until there are no lumps.

  2. 2) 炒める 03:20

    フライパンにサラダ油を入れ全体に広げて、中火で加熱する。
    フライパンが温まってきたら、豚こま切れ肉を加え広げるようにほぐしながら2分炒める。
    全体の色が変わってきたら小松菜の茎部分を加え、混ぜ炒める。
    茎部分がしんなりしてきたら合わせ調味料を加えて絡める。
    小松菜の葉の部分を加え、しんなりするまで炒めたらお皿に盛り付けて完成。

Point

・This recipe is for 2 servings.
・Grate the ginger in advance.
・You can replace the minced pork with pork belly if you like.
・You can change the salad oil to sesame oil if you like.
・By sprinkling potato starch on minced pork, you can reduce the dryness of the meat and create a soft texture.
・If the stem of the komatsuna is thick, it is best to cut it short or lengthwise into thin pieces.

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