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Grilled food (pork belly and shiso leaf layered grilled) | Recipe transcription by Ryuji's Buzz Recipe, a cooking researcher

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Ingredients

豚バラ肉 : 200g
大葉 : 適量
味付塩コショウ : 適量
薄力粉 : 適量
オリーブオイル : 少々
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ1
(A) Lemon juice : 小さじ1
(A) Black pepper : 適量
(A) Umami seasoning : 3振り
七味唐辛子 : 適量

Time required

25minutes

Procedure

1) 大葉を切る 02:00
大葉の軸を切り落とし、縦半分に切る。
2) 巻く 02:14
Spread the pork belly out, sprinkle with seasoned salt and pepper, place 2 half shiso leaves on top and roll up.
Do the same with the next piece of pork belly, then place the first piece of pork belly inside and roll it up.
Make 2 rolls of pork belly in the same way.
Once it's all rolled up, cut it in half horizontally.
Dust both sides with flour.
3) 焼く 09:00
フライパンにオリーブオイルを入れて火にかけ、2を入れて蓋をして焼く。
焼き色がついたら裏返し、蓋をして焼く。
側面も焼いて全体に火が通ったら、お皿に盛る。
4) 大葉を刻む 12:45
大葉を刻む。
5) タレを作る 13:00
フライパンに(A)を入れて加熱し、軽く煮詰める。
6) 盛り付ける 13:36
お皿に盛った3の上にタレをかけ、刻んだ大葉を散らし、七味唐辛子を振ったら完成。

Point

・The amount shown is enough for about 10 pieces.
・If you like, you can also thinly slice some myoga ginger and wrap it around the sushi.
- Coating with weak flour improves the texture, makes it easier for the sauce to stick to the dough, and makes it less likely to come off.
-Adding 1 teaspoon of sugar to the sauce will make it more suitable for children.