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Steamed food (steamed pork and vegetables) | Recipe transcription by Chararinko Cook

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Chara Rinko

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Ingredients

キャベツ : 150g
新玉ねぎ : 250g
小松菜 : 100g
豚もも肉 : 100g
和風パックだし : 1/2包
(A) Black vinegar : 大さじ1
(A) Soy sauce : 大さじ1/3

Time required

15minutes

Procedure

1) Cutting vegetables 00:50
Roughly shred the washed cabbage and transfer to a frying pan.
Cut the komatsuna into 4-5cm pieces, wash thoroughly under running water, and soak in water (not included in the recipe) for 10 minutes.
Cut the spring onion in half, peel it, cut off both ends, cut it into 5mm pieces and transfer to a frying pan.
Drain the komatsuna and place it on top of the frying pan.
2) 豚もも肉を乗せる 01:53
1の上に、豚もも肉を広げながら乗せる。
和風パックだしの中身を振りかける。
3) 加熱する 02:28
蓋をして弱中火にかけ、約6分蒸す。
蓋を開けて中火にし、全体を混ぜ合わせる。
(A)を加え、全体に絡めたら完成。

Point

・An easy steamed recipe that can be made using only a frying pan without using a steamer.
・Japanese-style soup stock packet can be substituted with 1 teaspoon of Japanese-style granulated soup stock.
- You can change the vegetables to your liking, such as bean sprouts, mushrooms, or chives.
・You can substitute pork thighs with chicken breast, chicken tenderloin, etc., as per your preference.
- Soaking komatsuna in water for 10 minutes will reduce the bitterness and astringency.
- If you use regular onions instead of spring onions, cut them into 1-2mm pieces.
At the end of step 2, you can add sliced chili peppers if you like.
- Using black vinegar will give the dish a smooth texture, but if you don't have it, you can use vinegar instead.